The secrets from the Chef & Sommelier

  A well-known Swedish Chef Dragan Unic, originally from Serbia, is famous for his straightforward way of cooking that makes him an interesting and entertaining seminar holder. Chef Dragan is a board member of the Swedish Chefs Association, including the national culinary senior and junior teams, and an active partner in the Skåne Culinary Team. Cooking for more than 30 years on the culinary scene in some of the best restaurants in the world has made Chef Unic well-known in international chef’s circles. Not only he is an honorary member of several associations and an international judge, Dragan Unic is also a certified Sommelier, specialized in food and wine pairing. “Having been born in Serbia, raised in Sweden and travelled the world have thought me a precious lesson – networking, personal contact and understanding mutual differences is of major importance. Therefore, every CD has a task to communicate with its members, to understand their ways of doing thing...

  Dear friends I am happy to share with you some great news regarding my candidacy for the WACS Continental director Europe north.        

What a fantastic year this have been, amazing meetings with fascinating people all around the world, I am so blessed and happy to have you all in my life and I hope that this will be forever, here are a brief summary from the year.   The year started with a food trip to Barcelona in Spain with my former c olle agues and a stunning dinner at dos Palillos ( two toothpicks) where the raw chicken was the talk of the night, but it tasted great! Check it out here http://www.dospalillos.com   This years first wine trip was in Montpellier in the south of France for the Sud du France fair   with a few thousand wines to be tasted, great trip.   A trip to Venice Italy with the girls for the European presidents chefs meeting was rewarding and well needed thanks to the Italian sun, great food and the best company of chefs around the world, you guys are the best.   Tamara turning sweet seventeen is a milestone with me, my little girl starts d...

Dear   friends I would like to take this opportunity to wish you all a magnificent Christmas and a new fantastic year of 2014 May you all be prosperous and with best health and I hope to meet you all in the coming year. Stay tuned for my 2014 wish list. Love & Peace  

I am really exited now! After eight years with Gastro Import is over and out leaving fantastic memory’s and amazing c olle agues in a bright future, thanks guys for making my time with you all a memorable place in my heart. The sun is arising and Kosta Boda Art Hotel will be the new workplace as of Monday, cant wait to start my new assignment and to make some new friends there, what a challenge it is (Yoda phrase) 2014 will be a great year and many exiting things will be ahead of me with WACS congress in Stavanger Norway and my candidacy for the Continental director Europe north, I will keep you posted of this event.   Wish me luck!  

New future is arising and both I and Christina are on the way to new challenges in our professional lives. The Kosta Boda Art Hotel will be our new home in the future with me as a Food & Wine Director and Christina as assistant development, great way of keeping our family together and do the things that we love in life. I have great plans to lift up the wine service & food to the highest level and I am aiming high J There will be challenges but mostly joy to move up to the deep forest where all the trolls’ lives check out the web page and please come visit us at any time. http://www.kostabodaarthotel.com

The Swedish National Culinary Junior team has done they first performance after the new team was set earlier this year with the big target at the Olympics in Erfurt 2016. To compete and to know the feeling for it and what it takes is a challenge for most of the guys who have never even been to a competition before therefore was the invitation from South Korea a chance for all of them to do the test and to se what all the training was giving them as a member and part of the team. I must say that the juniors did a fantastic job and hit the all high gold in the hot kitchen performance just as they have practiced for some weeks before the competition. The cold display table was a walkover and never considered to do at this time but beware all the teams and see you all in Luxemburg in November 2014. Enjoy the pictures.