i'm a pretty good chef in a kitchen. i'm used to fix everything in time and deliver an extra ordinary experience.
the food is great, with a very high quality in the local raw materials i use. endirect from the producer. picked up by me and myself.
my food is often a delicate balance between our nordic ingredients and the italian approach to simplicity.
i love olive oil, lemmon and salt.
i work all over the world, and if you need a great idea for the menu or in general, i can give you one. if you need something to be fixed, i can fix it. just do it & impossible is nothing
browse around; see if you get inspired, happy or confused. It doesn't really matter, just dont worry. enjoy life while you can.
clean air - clean water - clean food - love & sex- is the basic stuff we all need.
feel free to send a question or request below and i get back to you.
the food style
my food and menus doesn't have to be explained, you can see what you eat.
the menu is partly settled partly improvised so everything fits in the moment called NOW ! all senses gets their attention.
we do the menu together. i can do anything if it make sence and have a meaning.
the food must harbour the conversation.
the conversation, the dinner will be stored in taste memories. even in the smell. for many years if not forever.......
everything 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 freshness and crunchiness and the characteristics of every individual ingredients.
the dinner and how it runs......
i cook with your pots and pans, and serve on your plates and what is avaluable.
that means the culture and style of you and your house steps forward.
when your guests arrives, we serve drinks and appetisers, taste on toast, oysters, maybe stuff from the grill faling in as a standing first serving.
then 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 at søllerød kro by michel michaud.
at my days off i worked with søren gericke at his charcutteri in gentoftegade.
earlier,; i worked with roy hurtigkarl, jan hurtigkarl, krogs fiskerestaurant.
the chefs who taught me or inspired me
- søren gericke - michel michaud - - paul bocuse - rouger verge - tonny brinckmann - roy hurtigkarl - jan hurtikarl - stig arnsel - røde - leif mannerstrøm - victor vallenstrøm - søren gericke igen og igen - rene & noma teamet - pernille - the Paul himself - allan schultz -- - to mention a few.
i love driving around to the farmers
i have cooked professionally since i was 17. today im 62. 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? because we trust each other. i know that the giving price is the right one.
think at all the hard work behind. remember it is the farmer who gets up with the sun, working til sun down.
with a a 24/7 365 responsibility for the living plants and animals.
imagine the lottery the farmer play every day in how the wether turns out to be. what can the yield be this year.
so i pay what they ask for. if its over the budget i change the menu to less expensive goods.
the value and the quality in food has absolutely nothing to do with the price pr kilo.
søtofte : milk - yogurt - cheese - + delicious and fantastic tastefull meat from stress free happy cows with names. they are living a lovely pension after giving birth to calves and the milk production.
i pay 30 kr inclusive the 5 kr. i get back when i return the glass bottle washed. the farmer gets 25 kr pr ltr. and it is so well deserved and totally value for our money
the meat is from they eat, they move around free on grass as they like, together with the others.
at stensbølgard they have the most freshly harvested high quality vegetables + meat from their ovn animals and from coleauges with same aproach to farming, and is just a joy to go and pick it all up.