henrik boserup.
chef & fixer
im a pretty good chef in a kitchen. im used to fix everything in time and deliver an extra ordinary experience, and a very high quality in the local raw materials i use. endirect from the producer.
if you need a great idea, i can get you one.
if you need something to be fixed, i can fix it.
browse around; see if you get inspired, happy or confused.
It doesn't matter, dont worry. enjoy life.
clean air-fresh water-great food - love & sex- is needed every day
— 40 years of experience with private dining
- preparing great memorable dinners at peoples homes.
in unknown locations and kitchens. with very different raw materials, from very different producers according the location and where in the world.
thats fun and interesting for me and a great way to meet new exiting people and their opinions and perspectives on life..
out of the box
private dining, food & events
developing ideas - time based and value based
socialicing & action direct.
scientifically thinking - philosophy - physics - together with art.
the chef is in your house.
and a pretty assistent who knowes the house maybe or i bring one to take the dishes, cause i only do dishes at home, at your service i am 100 % pressent and focused on the food and you and your guests.
the food style
my food and menus doesn't have to be explained. you can see what you are eating.
the food plays the role to harbour the conversation and to bring back memories. it must be extraordinary in taste and texture. it has to be ballanced out between taste body and umami and the streingth and length of the taste. together with fresh and crunchiness and characteristics of the individual ingredients
the dinner party
not peter sellers the dinner party but the party witch i am serving.
i cook with your pots and pans, serve on your plates and what is. that means that the culture and style of the house steps forward.
your guests arrive, drinks and snacks on toast, oysters maybe, or stuff from the grill.
the timing from now on depends on the dinnerparty. depends on the atmosphere, the conversation, the laughter, the hunger.
its a kind of hunger and party management. and its very inspiring and joyful for me to execute.
then vegetables , maybe fisk , vegetables, meat, vegetables and good sauces all the way, or dips, cheese and dessert.
im your chef and co host.🌻
— education and experiences
i learned to cook from søllerød kro by michel michaud.
at my days off i worked with søren gericke at his charcutteri in gentoftegade.
before i worked with roy hurtigkarl, jan hurtigkarl, krogs fiskerestaurant, rudhersdal kro and a lot of private dinnerparties.
the chefs who taught me or inspired me
- søren gericke - michel michaud - - paul bocuse - rouger verge - - roy hurtigkarl - jan hurtikarl - stig arnsel - røde - leif mannerstrøm - victor vallenstrøm -søren gericke igen - rene - og mere søren......
— other stuff
through years i have ben interested in the relations between painters - musicians - actors - writers - well artists and artisans and chefs and other crafts like bakery - someliers - even ceos -
so a year ago i started to ad colours to a media or canvas to find out more.
then i tryes to get in the same state of mind , the zone of kreativity in real time and flow from the inner vision and unconsciousness areas in the brain.
i dont think. - i do what happens now. - without thinking - too much.
friends who do great things
link
paintings
link
private dining is a serious challenge,
exactly the cocktail of people, their home, their guests and the raw materials and me.
very inspiring and challenging at the same time.
the intention of the host. to surprise or spread some great joy among family and friends or job.
why are we making this effort and spending quite some money.
first class raw materials. endirect from the producer. picked up by me, to get what i want , just harvested, and at the same time i start to create the menu, or getting ideas to it.
its always good to get the latest from the countryside.
what i love
— my father is austrian and lives in ch
mountains mean a lot to me. feeling small in life, like being a vicitor for a while. makes me enjoy my time. gives me adventurous and beautifull moments with the right blend of ; pure nature and wether. its breathing. and i hike it,fly it ski it when ever possible. i also speak an other language and feel more free with my friends and family there. but great and thankfull to have both in life.
driving around to the farmers and their shops.
i have cooked professionally since i was 17. today im 61. i grew up on a farm in the same area. i have the luck to be part om a great famely next to my main vegetable pusher.l love the country as much as the mouantains. and yet i live in the city. but thats where most jobs are. simply.
these products from stensbølgård eller søtofte gårdmejeri are in a class of its own. i never negosiate the price or ask for discount.
why? we trust eack other. i know that the giving price is the right on acording to the hard work behind and the yeeld this year. every year is different. every season. so is taste qualety and price. remember it is the farmer who gets up with the sun working non stop til evening. with plants and animals their are no breaks. its responsability 24 / 7 365
so i pay what they ask for. if its over the budget i change plans.
at arla a milk farmer gets 2.8 - 3 kr pr ltr. i pay 30 kr inclusive 5 kr i get back when i return the glass bottle washed. the farmer gets 25 kr pr ltr.
the meat is from stress free happy cows with names. they are first on a lovely pension after giving birth and milk production folowing that event.
all is just a joy to go and pick up.
Get in touch