22 years ago my mother married a man that I hated with a fiery passion, little did I know at that time what an amazing impact that man would have on my life.
He was a trained chef with a desire to start his own restaurant, when my mom wouldn’t let me play with her things he’d gladly let me play around in the kitchen. When I had breaks from school he brought me to work, where I got to help him compose the meals of the day.
A few years later he got the opportunity to start a business of his own, it was a small café and I was his willing assistant, I’d help him bake cakes, pies, tartes and bread, I’d grind fresh roasted coffee beans and in the weekends I’d help him make sandwiches and serve delicious treats in the café.
Only a year later he managed to get his own restaurant and this is where my days as a chef started, at the tender age of 16 he brought me in and taught me the ways of the cold and the hot kitchen. At the age of 18 I was managing the kitchen and the whole restaurant on the days he wasn’t there.
Cooking was still however only a hobby for me, something I could work with in the summers, but nothing more than that, I planned on making it big in personal administration.
At the age of 22 I had to finish my not so stellar high school education and was offered to get the credits for it by taking a 40 week long chef’s training, I did, and while doing it (graduating with highest marks) I realized that this business of food and cooking was so much more for me than just a hobby. However, what I learned wasn’t enough, I was hungry for more and decided to apply to a university program on food science and fine culinary arts.
Which is where I am right now, working my way through the last year of my education. I have a dream to work in the U.S, spreading the Swedish food culture (hopefully with the help of Ikea).
This blog is my creative outlet on food, it won’t focus on recipes and pictures of delicious food (not saying there won’t be any), but rather on the science behind food, from a whole lot of different perspectives.
This is my food, Bon Appétit!
