How twelve chefs changed the world

In the year 2004 a group of twelve Nordic chefs signed a manifesto that summarised in ten bullet points the essence of the new Nordic kitchen; purity, seasonality, ethics, health, sustainability and quality. The New Nordic Food manifesto was a turning point for Nordic cooking and food culture with its focus on new and fresh approach to traditional raw materials and food, ethical production philosophy … Continue reading How twelve chefs changed the world

Culinary triumphs from the most humble of places

As a gastronome and a lover of good food, I have always enjoyed the Japanese cuisine. As the son of an Island myself, a fisherman and a culinary expert, I learned all there is to learn about fishing and fish preparation as a young man. I thought! But in Tenpaku´s smoking hut in the village of Shima-shi in Japan, I learned a valuable lesson.pasted image 0.png Continue reading “Culinary triumphs from the most humble of places”