The secrets from the Chef & Sommelier

 China, the land of the amazing food, culture and nice people, I was luckily invited to do a amazing dinner in the city of Changsha where the owner was opening up his own personal museum of photography, he is one of the largest collectors in China with hundreds of ancient and old photos that he wanted people to see and admire, so he simply just made a decision to build a huge museum to showcase his collection. Story short a Chinese guy came to Sweden and looked me up and asked if I was able to do a dinner for the opening night for the owner and his closest friends, who am i to say no to this, 40 people 8 course dinner, no problem, I can do that by myself with a little planning and a good mis an place" I arrived 6 days prior to the opening and was hosted by the officials from his office and NO ONE could speak a word of English! I had to use google translate for everything, luckily I had send a shopping list a few weeks ahead so that was kind of safe, they took me to see the venue o

 When it comes to Indian food and food culture few beats chef Manjit Gill, he is an living encyclopedia when it comes to Indian food and the story and history behind things that we take for granted when we talk about Indian cuisine, I meet Chef Manjit for the first time I think it was something like 2004 and hade the pleasure even to visit him in India a few years ago for a presentation and meetings with IFCA the Indian chef association, also awarded Lifetime member of the association, I am very proud and humbled. Chef Manjit can tell you amazing stories about why and how food is made in Indian kitchens and how to build flavor profiles and layers, its fascinating and I consider Indian food to be one of the most difficult and complex cuisines in the world, extremely difficult to master and very few do. I was happy to catch up with Manjit on his visit here for a few days and just listen to all his stories. Thank you chef for your wisdom and friendship, much appreciated and I hope we can

 What many of you dont know is that I do kendo, this old martial art is from the samurai era when they use blunt weapons to train with and protective gear to avoid to mush painful moments (it still can hurt like hell) to be part of a group kendo explorers is fun and extremely hard for an old guy like me, age do matter whatever you say, the training is tuff and also extremely hot in Cairo weather with the bogu on, long  hakama, tenugui and the men (head protector) Its great fun and I also try to do Iaido (sword drawing) once per week just for fun, great camaraderie and fun people of all ages. PS. photos are not allowed during training

 ITI in Brussel is the leading taste institute in the world where all kinds of suppliers are sending their products to be judged by a panel of professionals from around the world, this is a great gathering of chefs of all kind of backgrounds and ages what makes the average score points really non controllable and honest. This year I am invited again as a judge and I just cant wait to see some of the folks that I know will be there, a few days of hard work but also great companionship and food, thank you https://www.taste-institute.com/en/home  for the invitation and see you in December 

 Michel Guerard a true legend passed today and may he rest in piece with Escoffier, Bocuse, Alain Chapel and the rest of the big boys. I hade the fortune to spend some days with Michel at his place and now the famous Spa's in France Eugenie-les-Bains during my culinary travels in early 90,s he was a true gentlemen and took time for me and my visit there to explain his gastronomic journey and the Nouvelle cuisine that he was a crucial part of to establish in the early 80, s when I started my career and I was absolutely absorbed by the way this French chefs was treating the food and ingredients in a new and fun way to preserve the flavor of the actual ingredient, a new era was developing and still today we all pay attention to what happened then. The new Nordic cuisine was a creation and a form after this idea and still many people see the Nordic as a start of something new. Le Grande chef   

 I was and are still devastated with loosing Mama Mia the westie queen last February but extremely happy for our new family member that we received this week, a 9 weeks old westie girl with no name(I call here Stella (star in Italian) I am so sorry that I cannot hold her in my palm when I'm to far away and I will miss some of her baby steps for sure and she will get much bigger before I have the opportunity to see her, Westies are great dogs with amazing character and totally fearless and I cant wait to see how she will develop and she will be the headline here for sure.  

 Marriage is never easy and it takes a lot of effort to keep going on and make life easy and comfortable but with me its a real challenge constantly moving around like I do and all the crazy things that I come up with all the time and have always done, some of my gipsy blood I guess, My stronghold and support have always been there for me and gave me the freedom to grow as person and chef, with out I would never achieve what I have done so far and more to come for sure. My family had the opportunity and privilege's to visit many places in the world thank to my travels but at the same time they have carried a heavy load in day to day life without me around to shear the burden, I am well aware of this and I try to compensate my own way, 19 years of marriage and still going strong thanks to you my love Christina my moon and sun in my life and thank you for making us a strong team that can overcome anything thrown at us. Love you endlessly my sexy beast.