Nordic Chefs Association Book 2022 by Michael Bermann

Editor’s words The NKF Book is a good example of the great co-operation that takes place between the Nordic countries. Uffe Nielsen, Denmark, as editor, with great help from 2 NKF board members Maria Petersson, Sweden, and Petri Selander, Finland, is in charge of the work. The NKF book must tell the story of NKF, but hopefully also be an inspiration for the future. NKF is always in rapid development. During my time in NKF board, I have been involved in many exciting things. When I started, we only had the Nordic Championships for chefs every 2.year, we changed that to a competition which is held every year

now. We have also got ”young chef” and ”Waiter” in the competition, it is a great development! And now the Nordic Green chef will be the future competition. The most important thing that has happened in my time as a member of NKF board is that the focus has been on the young chefs, so all countries now have young chefs club and we have a collaboration in the north ”NKFs young chefs”. It is the future and has contributed to NKF shining with new energy. One of the things that boosted the youth work was the cooperation between Canada and the Nordic countries back in 2007, who remembers this! See more in the book.

The book tells about the successes the individual countries have made and which in turn can provide ideas and inspiration to other countries. Also when looking at the future, see e.g. the article from Denmark we have chosen to create a professional organization ”Danish Gastronomic Union”, the national teams will work under this organisation. NKF is a very important organization and a completely unique collaboration which should be expanded further. We are all small countries, but together we are strong and gain influence. We have a task in that the Nordic cuisine is still interesting for the whole world. We have some unique food, a fantastic common culture. We are a Nordic family

NKF will always stand for the members as something very important, with an incredible amount of friendship in all countries, friendships that will last a lifetime. The man, the myth, the legend. Uffe Nielsen has been a member of NKF’s board since 2005, first as a non-executive member, then as treasurer and NKF president. He stops in NKF’s board at the congress in Norway in 2021, not because he has lost the desire to work for NKF, but there must be a replacement so that more young people join. He has been president of Denmark 20112021, has received the great honor by being appointed honorary president by the members in Denmark.

Kjære Nordiske kollegaer og venner! Ja, vi er nå blitt 83 år, og opp gjennom tidene har vi mange ganger hørt spørsmålet, hva star vi for og hva holder Nordisk Kjøkken Fedrasjon på med? For meg er det felleskap og samarbeid. Vi blir blandt enkelte sett på som en “selskapsklubb”. Men I godt selskap møter mann venner. Noe vi også gjør når vi møtes rundt omkring i verden bade på møter og i konkurranser. Vi vet selvfølgelig godt at vi ikke er en selskaps-

klubb, men det er godt å vite at vi innenfor vårt yrke har venner over hele verden. Målet med det Nordiske samarbeidet er ikke bare retningsgivende og premiss leverandør innen matfageglige spørsmål internt I Norden. Vi er også blitt så sterke internasjonalt at vi er med på å sette dagsorden innen world chef systemet. Plasseringene i kokkeolympiader og andre internasjonale konkurranser har i de siste årene vist at Norden er ledende innen mat og mattrender i verden. Noe som ikke minst resultatene fra den siste kokkeolympiaden viste. Som dere skjønner star faget vårt sterkt i Norden. NKF satsing på de unge, ved å løfte de inn i styret har gitt resultater. Vi får flere perspetiver på de enkelte sakene og ikke minst retter blicket mye lengre frem. Dette har også resultert i et mer bærekraftig focus, derav vår satsing på en ny bære-

kraftig konkurranse, Nordic Green chef. Der kan konkurransedeltagerne kun benytte råvarer som er plantebasert. Jeg vil benytte andelningen til å take alle medlemmene som er med på å gjøre en fantastisk job for NKF. Jeg vil rette en spesiell takk til Uffe Nielsen som har gjordt en stor job med å samle materielet og for å ha satt dette sammen til en flott bok sammen med Maria Pettersson og Petri Salander. Samtidig vil jeg takke våre samarbeidspartnere Figgjo, Segers, Unilever Food Solution, Duni, Ecolab, Electrolux, Sterling White Halibut, OFG og BAMA stor - kjøkken Norge i forbindelse med Nordic Green chef. Med hilsen en stolt Nordisk President Kristine H. Hartviksen

Oprettelsen af NKF 1939 Er beskrevet meget i detaljer i Køkkenchefernes forening Danmarks referatbog (se billede) Første henvendelse til Danmark ifølge referat Ekstra møde indkaldt 15 juni kl. 21.00 1939 på Rosenborg København, efter henvendelse fra Køkkenchef Engh, formand for Oslo kokkenes mesterlaug, mødet foregik via telefon. Den danske formand Green Nielsen, var forhindret i deltage, så Danmark repræsenteres af kassere Knud Petersen og sekretær Cai Olsen. Engh ønskede et skandinavisk samarbejde mellem Norge, Sverige og Danmark og orienterede om hans samtaler med Sverige Det stiftende møde ligeledes på Rosenborg i København. Søndag den 5 november 1939 NKFs første Styre Præsident Andre Engh, Oslo Kassere Olof A Hedberg, Gøteborg Sekretær Cai Olsen, København Louris Hærten, Oslo Ruben Aretersson, Stockholm Green Nielsen, København Referatet er så detaljeret, at det kan oplyses at mødet sluttede kl. 23.00

Ved henvendelse til Uffe Nielsen, kan der fremsendes foto af referatbogen - Redaktørens oversættelse

Establishment of the NKF 1939 Described in detail in the minutes of the Kitchen Managers Association of Denmark (see picture) First approach to Denmark according to the minutes After request from Chef Engh, chairman of the Oslo chefs’ association, an extra meeting was summoned on June, 15 at 9 pm 1939 at Rosenborg, Copenhagen. The meeting took place by telephone, the Danish chairman Green Nielsen was prevented from attending, so Denmark was represented by treasurer Knud Petersen and Secretary Cai Olsen. Engh wanted a Scandinavian cooperation between Norway, Sweden, and Denmark, and informed about his conversations with Sweden The founding meeting also at Rosenborg in Copenhagen took place Sunday, November 5, 1939 NKF’s first Board President Andre Engh, Oslo Treasurer Olof A Hedberg, Gothenburg Secretary Cai Olsen, Copenhagen Louris Hærten, Oslo Ruben Aretersson, Stockholm Green Nielsen, Copenhagen The minutes are so detailed that it can be stated that the meeting ended at 11 pm.

On request to Uffe Nielsen, a photo of the minute book can be sent Editor’s translation

GREETINGS FROMTHE NORWEGIAN TEAM H E A D C OA C H G U N N A R H VA R N E S

FIRST SERVING - FINGER FOOD COLD

FIRST SERVING - FINGER FOOD HOT

# STERLING WHITE HALIBUT

# JARLSBERG

LIGHTLY CURED HALIBUT SMOKED MAYONNAISE, PICKLED CUCUMBER AND SEAWEED

JARLSBERG CHEESE FONDUE BAKED IN CORN BATTER

A mouthfull of flavors from the Norwegian coast. Our white halibut has the reputation of being «world class». # GOLDEN EYE CRISPY POTATO SHELL WITH «LØJROM» ROE AND FRESH CHEESE Golden eye is an arctic potato that grows in a cold climate with long light days. It is a potato packed with taste. # NORDIC WAFFLE TARTAR OF ARCTIC CHAR WITH CAPERS AND SEA FENNEL We are Norwegians, and we love our waffles. These ones are crisp and savory. Filled with sour cream, capers and finely cut arctic char. # BEETROOT & BLOOD BAKED BEETROOT WITH SOFT «PARFAIT» OF REINDEER BLOOD AND BLACK CURRANT Blood is a traditional ingredient in our northern cuisine. We combine it with red flavors.

The Jarlsberg is known for its distinctive wholes and nutty flavor. Jarlsberg is known as Norways most famous cheese around the world. # VEAL MOUSSELINE

# TURBOT «TATAKI» CARAMELIZED TURBOT WITH ROOT VEGETABLES & CAVIAR

WITH ROASTED JERUSALEM ARTICHOKES

Wild turbot caught in the southern part of Norway called Grimstad. All the fish is caught in an old fishing way that`s called «snurrevad».

These Jerusalem artichokes are harvested in an old and traditional way. The artichokes comes from a small farm called Gyda. They are picked right after the first frozen night, to enhance the sweet taste.

SOUR CREAM AND CHIVE DRESSING - SALMON BROWN BUTTER EMULSION - TURBOT

SECOND SERVING - FESTIVE PLATTER

# ACCOMPANIMENT

Seasonable salad with apple vinagar and oil

# EAST MEETS WEST

THIRD SERVING - INTERMEDIATE COURSE VEGAN

FJORD SALMON & WARM SPICES WITH AVOCADO & HORSERADISH

# PLANT BASED PASTA

A Norseman never travel without a salmon in his backpack. This salmon dish is inspired by the asian cuisine.

VEGAN CANNNELONI WITH GREEN PEAS AND LEEK «ASPARAGUS» BLACK TRUFFLES

# ARCTIC KING CRAB

A vegan take on classic pasta. We source our special leek «asparagus» on a farm nearby the coast of Stavanger. The leek is two years old and creates a stem that has an asparagus like texture.

STUFFED KING CRAB LOIN SOFT TARTLET WITH FENNEL CREAM AND HERBS We wanted to replicate the wonderful leg of a king crab. These tasty monsters are caught in the rough sea outside Varanger.

FOURTH SERVING - HOT PREPARATION - LAMB

# CITRUS & HONEY PIE

# LAMB AND ROOTS

«PIE» SHELL WITH MERINGUE, CITRUS GEL AND HONEY CRUMBLES

LAMB FROM «KLOSTERGÅRDEN» WITH A SKIRT OF LAMB FAT AND MORELS BAKED ROOT VEGETABLES

This is our version of the famous key lime pie. # «HEIDAL»

Casserolle on the side Lamb shoulder confit with kale, mushrooms and sauce «vin jaune».

BROWN CHEESE FROM NORWAY WITH CHOCOLATE, SEA SALT & CARAMEL

FIFTH SERVING - DESSERT

We wanted to create the shape of the old and original brown cheese from Heidal. It has a caramelized and deep flavor of goats cheese.

# SWEETS OF NORWAY

M E N U NORWEGIAN

ROOTS BY THE NORWEGIAN CULINARY TEAM2020

APPLE & SOUR CREAM CITRUS WHITE CHOCOLATE AND ALMONDS A dessert with variation of the flavors above. The apples are from our fruit region in Hardanger.

SIXT SERVING - PETITE FOURS # CHERRY CHERRY PATE DE FRUIT WITH CHERRY LIQUOR AND VANILLA CREAM Different textures and flavors of cherry and white chocolate in combination.

NKF PRESIDENT Kristine Hartviksen Norway What is your responsibility / task in NKF board? President of NKF. What is your background in the board of your home country? I have been a member of the Norwegian Chefs’ National Association since 2001, and have been on the board locally since 2002 and nationally since 2003. Both as a board member, vice president and President of Norway for 6 years. The president from 2017 - dd. Why is it important to have a Nordic organization? The Nordic organization is very important for building, but also sharing the Nordic gastronomy. Stand strong together in the world on points / topics that are very important to us: gastronomy, development, competitions, recruitment, sustainability, partners and not least the friendship to each other and the subject.

What is your restaurant background / restaurant career, what do you work with today? I have my background from hotels and restaurants and staff restaurants in Norway. Worked as a chef, kitchen manager, area manager, regional manager and product developer. Now I work in NorgesGruppen for 13 years, been category manager for 6 years, the last 7 years leader of innovation. Who are your role models? Ingrid Espelid Hovig What are you passionate about? Recruitment for the subject. What is your best NKF memory? There are many, but must mention two. A train ride from Helsinki to Rovaniemi in Finland with the Finnish Chefs’ Association and the Nordic government. An unforgettable trip. Wacs 2014 in Stavanger. The enormous effort all the guild colleagues put in to carry out the great event for our national and international colleagues, I am enormously humble and proud of that. A huge teamwork!

Dennis Rafn Denmark My responsibility in NKF is vice president. I have been in KF-denmark since 2012 and in NKF since 2013. I think the work is important for the whole region to make initiatives that strengthen our gastronomic position in the world, exchange ideas and experiences with like-minded colleagues in the north, and then I love our Nordic unity. I am educated as both a waiter and a chef and have worked as a chef since 1998 and have worked in France for 1.5 years, been a fish chef at Skagen, head chef at a gourmet restaurant, been the manager of a large food house with market, restaurant and wine shop, been a teacher for chefs, team manager for the junior national team of chefs and now works as a gastronomic consultant for Denmark’s largest kitchen company where I do teaching courses in gastronomic trends and best practice in the kitchens. My association’s role model is Uffe Nielsen, Denmark’s former president, he is visionary, diplomatic and his heart is passionate about gastro-

nomy, without a doubt he has made me better at my association’s work. I am passionate about cooperation in the Nordic region and the competitions are close to my heart, I know that the competitions have helped to place the Nordic region on the gastronomic map. My best memory in NKF is when I was involved in holding the Nordic Congress in Denmark in Aalborg, a wonderful time.

Petri Selander Finland I am Vice President of the Finnish Chef Association. My duty in the NKF board has been web / social media. For me the NKF is very important, because it gives you opportunity to meet colleques in congresses and in the board meetings. The competitions we have in Nordic are important for our individual chefs, young chefs and waitors. When you compete against the best, you improve your skills . And when we stand together in Worldchefs, we can achieve much more than everyone could do being there alone.

The Young Chefs Club in NKF has been very important to get the future chefs to stay in the business. I got passion and the respect for cooking from home. I have been a chef, sous chef, head chef and executive head chef for 36 years, and today i work as Head Chef in Arctic Light Hotel in Rovaniemi. During the years my idols have been the colleques I have worked with, still having special memories to Tromsö, Norway. In the Nordic countries we have the best and cleanest ingredients mother nature can provide, my passion is to use them to make best possible food to our guests. My best memory from NKF is all the meetings we have had with the board, specially the board meeting in Hell Trondheim 2021.

Markku Ojala Finland What is your responsibility / task in NKF board? I have been the chairman of the Päijät-Häme Chefs association for the last 10 years and before that the secretary. I have been on the board of the Finnish chefs

association since 2014 and I was elected as the new chairman at the autumn meeting in Oulu, and began on 1 January 2022. Together we are stronger in the world and bring out the Nordic clean ingredients, strong kitchen know-how and professionalism. This is reflected in international competitions, where the Nordic countries are often at the forefront. Establish good co-operation and network with Nordic chefs and chefs all around world. I started working as a chef 22 years ago and worked as a chef, shift attendant, chef and head in various restaurants. There is experience from great restaurants to big catering events. Competed at a young age, made recipes and food descriptions, and worked as a teacher at an education school. For the last 7 years I have been an entrepreneur doing product development and consulting for various restaurants in the industry. In the spring of 2020, we opened a new restaurant in Lahti together with a business partner. My rollmodel is Ulla Liukkonen, she has taken Finnish cooking skills forward and put her own personality into the game and been her self. Created worldwide contacts, without pursuing self-interest.

My passion is. All food related, sports and reading

high success rate and we often stand together on the podium!

The NKF congress 2017 is best memory. It was organized in Lahti together with the chefs of Päijät-Häme.

All through the Nordic countries, we are skilled chefs, confectioners and wait staff. Due to our collaboration and connection through NKF, we have the opportunity to support each other and increase the success rate, professionalism and our achievements.

Maria Pettersson Sweden President of the Swedish Chefs Association from 2019 to present. I have been a member of the Swedish Chefs Association since I was 18 years old and my engagement in the association has grown from there. I started at a local level and gradually worked my way up to be a part of the National Board. I am currently also involved in the Nordic Chefs Association (NKF). In the NKF board, I am responsible for social media, with the aim to inspire chefs near and far. The advantage for Sweden, and myself, of having a Nordic organization is that we are united and strong. We can therefore more easily make our voices heard in our world organization (World Chefs). By working together, we gain more opportunities and strength! In competition contexts, the Nordic countries are very strong. We have a

On a daily basis, I work as a teacher, I train chefs both young and old. I have previously run my own restaurant and worked in the kitchen, sideboard and dining room for more than 30 years. If I have free time, I teach cooking courses, inspirational cooking and I offer catering. I think about food 24 hours a day! It is my passion! Role models in my early professional life are Lars ”Pluto” Johannisson, Claes Göran Österlund. Now I look to all my current colleagues as role models, they give me inspiration and energy every day. It is difficult to write about just one memory that has become ingrained when it comes to our Nordic meetings. There are many moments and memories that have had a powerful impact. But I will never forget when our neighboring country Norway organized the World Congress in Stavanger in 2014.

It was a fantastic and wonderful event from start to finish! It was great to be able to show colleagues from all over the world our wonderful Nordic region. It was indeed a joy to share this experience with the world, to show off the regions and also to enjoy all the local delicacies of food and drink. Other highlights are the meetings and congresses in Iceland. It always feels very exotic for us Swedes. To have the privilege of experiencing a congress dinner in the beautiful opera house in Reykjavik was absolutely wonderful.

Marcus Hallgren Sweden What is your responsibility / task in NKF board? Young chefs What is your background in the board of your home country? Member In Swedish board since 2013, responsible for young chef as senior advisor and founder of young chefs club in Sweden. Why is it important to have a Nordic organization? To share and grow together to keep up to be the strongest association in the world, especially around competitions

What is your restaurant background / restaurant career, what do you work with today? I started in restaurant kitchen thirteen years old in 1984, been head chef and also restaurant owner of a tavern, teacher between 2006-2020 in a Worldchefs certified school that I was responsible for and the first Worldchef school in Sweden. Since 2021 principal at Tranellska gymnasiet a hospitality school with 200 students. And I´m also chairman of Education committee in Worldchefs, and member in Young chef’s club in Worldchefs.

but if I pick one moment, it is when I was elected 2017 as a member of the Nordic board, It warmed my heart and made me proud.

Who are your role models? Tore Wretman Chef of the royal court of Sweden and rock and roll chef Marco Pierre White England

Why is it important to have a Nordic organization? I think the most important thing is for us to work together as a team for scandinavia

What is your passion? As a farmer boy I will say nature, flavors, experience and knowledge of history and sustainability.

What is your restaurant background / restaurant career, what do you work with today? Today I work as a canteen chef but I have worked in small reatuarants and big hotels. I have worked abroud as well. In Tromsö Norway

What is your best NKF memory? My best memory is every time I meet all the fantastic people of the board and the Nordic associations,

Arni Por Arnorsson Iceland - Cashier for NKF What is your background in the board of your home country? I have been in the board in Iceland for few years but only sit in NKF board for now

Who are your role models? I have many as my role model. What is your passion? I have to say to work with good people all over the world. Today I sit on Worldchefs committee ”World Chefs Without Borders”. There we work with Chefs Social Responsibility and help people in need. What is your best NKF memory? I have to many good memories from NKF to pick one

Anders Heegard Denmark I am one of the 2 Danish representatives in the NKF board. I became an elected member of the board at the congress in Hell 2021, therefore I do not have that may tasks yet, but one of my responsibilities are to make Denmark’s opinions clear in the NKF and work for at strong NKF in the Chefs community in Denmark and abroad. Another task I have are to make sure that competitions GreenChef and Nordic Chefs and waiter, runs smoothly in Herning, and showcasing NKF In 2021 I was elected president of the Danish Chefs Association Before that I was a member of the Danish board and have been Vicepresident in the Danish Chefs Asso-

ciation. I have been a board member of the culinary team of Denmark It is very important that we have a strong NKF, so that we can speak with one voice and in that way make some improvements for all Chefs in the Nordic countries. A lot of the NKF countries have the some challenges, and by having a great cooperation within the NKF, makes us able to solve the challenges in the best possible way. By cooperation and exchange of knowledge the NKF makes it possible for the Nordic gastronomy to reach new heights. I am almost born into the restaurant business as I come from a restaurateur family. I became a Chef for work in restaurants and Hotels in Denmark for some years before I became a restaurateur and head chef in Denmark. Today I work with young people as a culinary instructor I do not have a role model as such, but I have the highest respect for people that have the courage use their mind and make a different. One of this people are Uffe Nielsen (the former Danish President), who has shown how much a difference one man can make, and improvements for all Chefs. Another is Mogens Heegaard (my father), who has shown the possibility’s that hard

work can make, and how wonderful it is to be a Chef and truthfully love working with Nordic ingredients of heigh quality What my passion is? That is a big question, because I am passionate about a lot for things. I believe that you must show passion in all aspect of life, but I love to work with great Nordic ingredients, for example fish or game that I have caught or from hunting. I am also passionate about working with people and showing the power of the white chef’s jacket There are a lot of greats memories, because when a lot of Chefs gets together, it is always a great time, filled with great story’s, lot of laughs and the mindset that “we are all just Chefs and friends” I believe that this, are one of the powers behind NKF and Chefs worldwide and shows the truth power of the white Chefs jacket

Thorir Erlingsson Iceland What is your responsibility / task in NKF board? I am new in the NKF board and serve as a board member. What is your background in the board of your home country? I have been a part of the Icelandic Chef As-

sociations board since April 2019 and been the President for the association since 2020. Why is it important to have a Nordic organization? For us in Iceland it is verry important, as we are a small country. Having this relationship to the other Nordic country gives us a lot of ideas and understanding of bigger organisations. We are all proud to be from the Nordic Contries and we are always ready to help each other out. What is your restaurant background / restaurant career, what do you work with today? I graduated in the end 1994 and opened a restaurant in my hometown Eyrarbakki in February 1995. That was the first restaurant in my hometown. From 2000 to 2008 I worked in different restaurants and hotels in south and west part of Iceland. In 2008 I moved to South Carolina in USA and went back to school where I graduated with a master in International Hospitality and Tourism Management from University of South Carolina. When I was living in USA I was also a member of ACF. Since 2009 most of my work have been related to education in culinary, event and tourism management. Today I work as a educator and a general manager for a sport event company. Who are your role models? First and

foremost, I would name my grandmothers Sigríður Þórðardóttir and Jóhanna Jóhannesdóttir and then my chef mentor Hörður Adolfsson What is your passion? Sustainable behaviour, food, and outdoor sports What is your best NKF memory My best NKF memory is from a board meeting we had in Hell in end of October 2021. Getting together after long time of only Teams meetings and experience the Nordic element of joy.

Kim Hårvard Larsen Norvay Kim-Håvard Larsen (33) slapp å ta valget om hva han skulle bli da han ble stor. Han var kokk fra første stund. Nå er han også president i Norske Kokkers Landsforening (NKL), der han blant annet har et overordnet ansvar for landslagene og rekrutteringsarbeid. Kim-Håvard vokste opp i en matglad familie i Harstad. Besteforeldrene drev med jakt og fiske, så han fikk tidlig et nært forhold til råvarer. Han fullførte Grunnkurs Hotell- og næringsmiddelfag og VK1 Kokkefag ved Rå videregående skole i Kvæfjord, og deretter gikk han

i lære hos Lars Erik Underthun på Feinschmecker i Oslo. Fire år på Juniorlandslaget Etter bestått fagprøve fikk KimHåvard jobb som kjøkkensjef ved restauranten De 4 Roser i hjembyen. På dette tidspunktet var han fortsatt bare 21 år, og han ville gjerne konkurrere litt mer. Han søkte seg derfor inn på Juniorlandslaget i 2009. Året etter skulle laget delta i VM i Luxembourg, så det var bare å sette i gang med hardtrening. Det endte til slutt med sølv sammenlagt til det norske laget, og sølv ble det også i OL i Erfurt to år senere. Da hadde Kim-Håvard fått rollen som kaptein. – Sammen med Sigrid Rafaelsen åpnet jeg restauranten Umami i Harstad i 2011. Da var jeg fortsatt medlem av Juniorlandslaget, og det var helt klart verdifullt å kunne bruke dette i markedsføringen. Det å være medlem av et landslag og ta del i et slikt miljø, bidro nok også til å åpne mange andre dører. For eksempel har jeg fått tilgang til mange av de beste leverandørene og muligheten til å sitte i ulike prosjektgrupper. Jeg har generelt fått lov til å være med på mye. Kim-Håvard har vært visepresident i NKL i to perioder, og er nå president i NKL, og styremedlem i NKF.

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Baked turbot served with green pea purée flavoured with horseradish Baked turbot served with green pea purée flavoured with horseradish, white wine sauce, vendace roe, oyster salad and turbot mousseline topped with nasturtium cress emulsion Serves 110 persons

BAKED TURBOT 5 x turbots (6kg+) salt 1. Butcher the fish and trim the fillets from bones and skin. 2. Carefully rub the fish with salt and shape it using plastic wrap and let it cure for 1.5 hr then cut into 35g pieces. 3. Bake the fish at 70°C to a core temperature of 44°C. GREEN PEA PURÉE 1 kg green peas 200g horseradish 200g cream 40% 50g butter Salt 1. Boil the peas in cream until soft, approximately 5 min. 2. Purée in a blender with the horseradish and add the butter. Season with salt. WHITE WINE SAUCE 2l white wine 2l cream 40% 3l fish stock 4x shallot onions 1x fennel champagne salt 1. Bring the stock, fennel, onions and wine to a boil and reduce, then add cream and reduce further.

3. Strain the white wine sauce and season with salt and champagne. JALAPEÑO OIL 3 x jalapeños 250g baby spinach 500g oil Blend in a Thermomix at 60°C for 8 min. Drain through cheesecloth. VENDACE ROE CYLINDER 700 ml young dill flower vinegar 11g agar 1kg vendace roe 2 x rutabagas 110 x young dill flower 1. Thinly slice the rutabaga and swiftly boil in salted water. 2. Pipe out the vendace roe and lightly freeze then roll it in the rutabaga slices. Cut into 4cm-long cylinders. 3. Boil vinegar with the agar and chill, then mix in a blender. 4. Top the vendace roe cylinders with the agar crème and garnish with dill flowers. CABBAGE SALAD WITH OYSTERS AND ALGAE 2 x pointed cabbage 4 x rutabaga 200g salicornia 70 x oysters (Swedish gigas) 50g flat leaf parsley 40g sea lettuce

100g dried sea lettuce 4 x cucumber 50g Indian cress 120 x oysterleaf 100g champagne vinegar 100g katzubuchi vinegar salt 1.Bake the oysters at 100°C, steam for 5 min then chill. Remove the oysters from their shells and rinse in water, cut off the mantle and set aside. Cut the oysters into 4 pieces. 2. Cut the cabbage into thin strips and blanch in salted water for 1 min then chill. 3. Cut the cucumber into 5mm-thick slices, sprinkle with salt and vacuum pack. 4. Sprinkle with chopped salicornia, parsley and oyster leaves. 5. Slice the rutabaga thinly, blanch swiftly, then chill. 6. Mix all to make a salad and season with salt, champagne and katzubuchi vinegar. 7. Arrange with cucumber on the bottom and rutabaga on top. WONTON TARTLETS FILLED WITH TURBOT MOUSSELINE 110 x wonton pastry sheets 400g turbot trimmings 20g salt 2 x egg yolks 300g cream 40%

5g espelette pepper 10g sriracha 20g crab paste salt 1. Deep fry the wonton sheets pressed between two tartlet molds at 180°C for 1.5 min. 2. In a blender, combine the turbot trimmings, espelette pepper, sriracha, crab paste and salt. 3. Add egg yolk and gradually add the cream. 4. Pipe the mousseline into the tartlets and bake at 110°C for 3 min. CRESS EMULSION 6 x egg yolks 600g cress oil 150g cream cheese 50g katsobutchi vinegar 25g champagne vinegar salt 1. In a blender, mix the egg yolks, cream cheese, katsobutchi vinegar and champagne vinegar. 2. Gradually add the cress oil to create an emulsion and season with salt then pour into a siphon. RAGÚ 800g green peas 100g salicornia 50g jalapeño oil (see recipe) salt 1. Finely chop the salicornia.

2. Mix all the ingredients and season with jalapeño oil and salt. PICKLED RUTABAGA, HERB SALAD WITH OYSTERS AND ALGAE MAYONNAISE 5 x rutabaga 300ml young dill flower vinegar 80g sea lettuce 100 x coriander flowers 20 x cornflowers 200g watercress 100g chicory salad 500g rapeseed oil 2 x egg 70 x oyster mantles champagne vinegar salt 1.Thinly slice the rutabaga and cut out circles then vacuum pack with the dill vinegar. 2. In a blender, combine oyster mantles with sea salt and gradually add the oil to create an emulsion. Season with champagne vinegar and salt. 3. Clean and pick the cornflowers, coriander flowers, watercress and chicory and mix into a salad. 4. Fill the rutabaga with the mayonnaise and place the herb salad on top.

Pan fried Swedish red deer with a variation of celeriac, beetroot stuffed with truffle, deer and black morel terrine - served with a pâte à choux filled with braised deer shoulder and smoked marrow, ragú of Gotland lentils and game jus Serves 110 persons PAN-FRIED SWEDISH RED DEER 5 x saddles of red deer (4.5 kg) Salt, butter, garlic, thyme, bayleaf 1. Cut out the loins from the saddle, clean and set aside any trimmings. 2. Season with salt and pan fry in a cast iron pan until a good colour, bake to a core temperature of 52°C and let rest. 3. Heat the deer in a pan with butter, garlic, thyme and bayleaf. 4. Cut the deer into portions and season with the Nordic five-spice and salt. Finish off by brushing the cut side with melted smoked beef marrow. NORDIC FIVE-SPICE 50g espelette pepper 50g black pepper 50g mustard seeds 50g fennel seeds 50g star anise

1. Roast the spices in a pan. 2. Blend in a food processor until powdered. 3. Season the red deer saddle and celeriac with the powder. CELERIAC CRÈME 9 x celeriac bulbs 500g crème fraîche 500g butter Miso, salt, sherry vinegar 1. Steam the celeriac in a steam oven until soft. Mix with butter and crème fraîche in a blender. 2. Season with miso, salt och sherry vinegar. SALT BAKED CELERIAC 20x celeriac bulbs 900g wheat flour 386g water 174g salt Oil for deep frying Nordic five-spice salt 1. Make a dough from the wheat flour, water and salt.

2. Coat each celeriac bulb with the salt dough. 3. Bake the celeriac at 160°C for 1hr. 4. Peel off the salt dough. 5. Deep fry the celeriac at 170°C until golden and season with Nordic five-spice and salt, then portion out. BEETROOT STUFFED WITH TRUFFLE 60 x beetroots 300g cream 40% 50g white truffles 2 x eggs 500g oil 450g black truffles 1400g forum vinegar (Cabernet Sauvignon vinegar) 22g agar truffle oil salt 1. Steam the beets in a steam oven for 60 min. 2. Halve the beets in half and cut out circular shapes. Keep the trimmings for the sauce. 3. Slice and cut out shapes from the black truffles, keep in the truffle oil. Chop the trimmings and set aside for the ragú and truffle crème. 3. Bring the cream to a boil and add the truffle trimmings. Blend in a Vitamix, grate the white truffle and add. 4. Add the eggs and pour in the oil to create an emulsion, season with truffle oil and salt. 5. Bring the vinegar and agar to a boil. 6. Pour the vinegar onto sheet pans and chill. Then cut out circles. Save the trimmings for the crème.

7. Stuff the beets with the truffle crème and heat in the oven. Top with the truffle and vinegar circles. BEETROOT AND VINEGAR CRÈME steamed beetroots forum vinegar jelly In a blender, mix half of the beetroot trimmings and the vinegar jelly trimmings until smooth. Set aside the remaining beets. DEER AND BLACK MOREL TERRINE 1100g deer trimmings 1300g pork belly 2500ml bread crumbs 500ml milk 5 x eggs 300g white onion 25g lemon zest 2 x solo garlic heads 10g sodium nitrite 20g salt 35g green pepper paste 35g green pepper miso 500g black morels 1. Cut the trimmings and pork into small pieces. Mix with salt, sodium nitrite, grated garlic, lemon zest, green pepper paste and green pepper miso then chill. Grind into mince and refrigerate. 2. Soak the bread crumbs in milk and set aside. 3. Chop the morels and onion, sauté until soft then chill. 4. Mix all the ingredients and stuff into a mold, bake at 90°C to a core temperature of 65°C, chill, then cut into portions.

5. Heat before serving and top with the chive emulsion and the sesame and panko crust. SESAME & PANKO CRUST 500g panko 100g kimchi sesame seeds 100g butter salt 1. Brown the butter and add grated hazelnuts. 2. Mix all the ingredients and season with salt. 3. Top the button mushrooms with the crust just before serving. CHIVE EMULSION 1000g chive oil 15g Dijon mustard 15g champagne vinegar 3 x egg yolks salt 1. In a blender mix the yolks, Dijon mustard and champagne vinegar. 2. Add the chive oil to create a smooth emulsion, season with salt. PÂTE À CHOUX FILLED WITH BRAISED DEER SHOULDER AND SMOKED MARROW 1000g egg 500g milk 500g water 440g butter 680g wheat flour 20g salt 20g sugar 600g shoulder of red deer 1000g deer stock 700g smoked beef marrow

18 x large white onions 100g chives salt,sherry vinegar, grilled oil 1. Bring milk, water and butter to a boil. 2. While stirring, add wheat flour, sugar and salt and heat until the dough releases from the side of the pot. 3. Add eggs one at a time and stir until smooth. 4. Fill the molds and bake under a weight in the oven at 170°C for 35 min, then for another 5 min without weight. 5. Cut the pâte à choux in half. 6. Braisse the deer shoulder with the stock in a pressure cooker for 60 min. Save the remaining stock for the sauce. 7. Slice the white onion and sauté over high heat until caramelised, then add sherry vinegar. 8. In a pan over high heat, fry the beef marrow and add to the caramelised oni-

on. Save the remaining melted fat from the marrow to brush the deer saddle. 9. Chop the chives and dice the braised shoulder then add to the caramelised onion. 10. Season the red deer filling with grilled oil and salt then fill the pâte à choux.

season with salt. 5. Cut the cress and soak in cold water for a few minutes, spin dry and refrigerate on a cloth until needed. 6. Garnish the warmed pâte à choux with the cheese crème and cress.

WRÅNGEBÄCK CHEESE CRÈME 400g Wrångebäcks cheese 200g cream 40% 2 x eggs 1000g oil salt 8 punnets garden cress 10 punnets scarlet cress 4 punnets watercress 1. Grate the cheese. 2. Bring the cream to a boil, add the cheese and melt. 3. Blend the cheese sauce in a Vitamix blender and add the eggs. 4. Add the oil to create an emulsion and

RAGÚ OF GOTLAND LENTILS 1000g Gotland lentils 6 x shallot onions 100g chives 100g black truffles butter pine oil salt sherry vinegar 1. Sauté the onion in butter and add the lentils. 2. Add chives, chopped truffle and pine oil then season with salt and sherry vinegar. GAME JUS 5000g game stock 200ml red wine vinegar 6 x shallot onions 2 x solo garlic heads 20 x springs of thyme 5 x star anise 5 g long pepper oil, salt, sherry vinegar, concord vinegar 1. Over high heat, sauté the onion and add the thyme and red wine vinegar, reduce. 2. Add stock and reduce to desired consistency. 3. Add star anise, long pepper and let it soak in the sauce. 4. Strain and season with salt, sherry vinegar and concord vinegar.

NKF´s Presidents

NKF’s presidents 1939 - 1958 Andre Engh, Norge 1958 - 1970 Arthur Nyh, Sverige 1970 - 1974 Bjørn Halling, Sverige 1974 - 1976 Knud Pedersen, Danmark 1976 - 1977 Osmo Norha, Finland 1977 - 1979 Ib Wessman, Danmark/Island 1979 - 1981 Bernt Stenstrøm, Sverige 1981 - 1989 Arvid Skogseth, Norge 1989 - 1995 Lauritz W. Hansen, Norge 1995 - 1997 Jacob H Magnusson, Island 1997 - 2001 Lasse Lundquist, Finland 2001 - 2003 Gert Sørensen, Danmark 2003 - 2007 Gissur Gudmundsson, Island 2007 - 2011 Einar Øverås, Norge 2011 - 2017 Uffe Nielsen, Danmark

NORDIC CHEFS ASSOCIATION Denmark, Finland, Iceland, Norway, Sweden

HONORARY MEMBERS NKF

Cordon Rouge 2019

Hafliði Halldórsson, Iceland Guðjón Steinsson, Iceland Bjarki Hilmarsson, Iceland Hannu Wiss, Finland Hannu Ollila, Finland Frode Jensen, Norway Tom Atle Steffensen, Norway

2017

Ulla Petersen, Denmark Dragan Unic, Sverige Markku Lehtinen, Finland Timo Lehtinen, Finland Jukka Moilanen, Finland Matti Mäkilä, Finland Ari Myllyniemi, Finland Eva Danielsen, Norway Ove Hestad, Norway Bjarni Gunnar Kristinsson, Iceland

2015

Elisabeth Bryne, Norge Dennis Rafn, Danmark Andreas Jacobsen, Island Carina Sjösten, Sverige Maria Pettersson, Sverige Ulrich Frehde, Sverige Seppo Ruotsalainen, Finland Skole diplom - Silkeborg Tekniske skole, Danmark

2013

Peter Wilbois, Sverige Lena Bäch, Sverige Andreas Jacobsen, Island Allan Sonn, Danmark

Benno Lauridsen 1985 Gert Sørensen 1985 Jesper Thomsen 2003 Uffe Nielsen 2005 Eddy Nielsen 2003 Heinz Kafer 2007 Henning Ryding 1989 Bent Videriksen 2005 Arne Jørgensen 1976 Ernst Hansen 1987 Willy Nielsen 1991 Carl Johan Green- Nielsen - ”Æresmedlem” (ingen Cordon Rouge) Knud Petersen -”Æresmedlem” (ikke Cordon Rouge)

2009

Finland

Kristine Hartviksen, Norge Brynjar Eymundsson, Island Per Mandrup, Danmark Kjetil Gundersen, Norge Conny Andersson, Sverige Ulla Liukkonen, Finland Samarbejds medaljen 2013 - Marthon Tjessem, Figgjo Norge

2011

Einar Arnarson, Island Frode Myklevik, Norge Sigve Skretting, Norge

Denmark

Lars Krøl 1970 Otto jensen 1972- ”Æresmedlem” Poul Nielsen 1974 Edmund Winther 1976 Mogens Bech Andersen 1979 Bendt Bildt Johansen 1981 Knud Jensen 1972 Werner Iversen 1977 Jann Christersen 1983

Osmo Norha 1972 -”Æresmedlem” Keijo Olander 1984 Lasse Lundqist 1997 Tapio Laine 2001 Aili Tammien 1977 Juha Niemö 1991 Martti Lehtinen 1999 Jaakko Kolmonen 2003 Eero Mäkelä 1983 Harry Lilijenkamf 1993 Jorma Haranen 1999 Erkki Markamo 1981 Kaarlo Kukkanen 1987 Jorma Pohjolainen 1989 Sirkka Liisa Ruottinen 2007 Jens Sandstrøm 2007

Iceland

Jacob Magnusson 1997 Ib Wessman 1977 - ”Ærespræsiden 2005” Gissur Gudmundsson 1999 - ”Ærespræsident 2007” Hilmar B. Jònsson 1979 Bragi Ingasson 1995 Sigurvin Gunnarsson 2001 Laurus Loftsson 2005

Norway

Andre Engh - ”Ærespræsident” Tore Hovland 1976 Arne Bertelsen 1981 - ”Æresmedlem” Folke Sundquist 1987 - ”Æresmedlem” Per Eik 1995 Steinar Voreland 2001 Paul Schaltenbrand Magne Aakvik 1977 Levin Halvorsen 1983 Otto Ramsbacher 1989 Jan Nilsen 1995 Einar Øverås 2005 - ”Ærepræsident 2015” Rolf Svendsen 1974 Arvid Skogseth 1979 - ”Ærespræsident” Edgar Ludl 1984 Lauritz W. Hansen 1993 Svein M Gjønvik 1999 Gunnar Negell Dahl 2005

Håkon Reigstad 2007 Arthur Nyh 1970 Håkon Håkanson 1979 Svein Bugge 1989 Kurt Løklingholm 1993 Torstein Line 2001 Bjørn Halling 1972 Bent Stenstrøm 1981

Sweden

Folke Book 196 -”Æresmedlem” Ivar Hammarberg 1977 Gunnar Andersson 1984 Kurt Weid 1991 Gert Kløtzke 1995 Rolf Sjödin 2007 Peter Striegenitz 1993 Sven-Åke Larsson 2001 Lars Nordin 1993 Ingalill Andersson 2005 - ”Æresmedlem 2013” Lasse Johansson 1976 Wolfgang Czarnotta 1983 Willy Abler 1984 Sture Svantesson 1987 Anders Zetterstrøm 1989 Johann Weber 1993 Anders Hjernberg 1999 Arthur Nyh -”Ærepræsident” (ingen Cordon rouge)

The Icelandic Chefs Association held its first Gala banquette in 1988 This event has grown exponentially in the last 15 years, both in the number of guests and in its reputation and is one of the main fund-raising events for the Culinary Team. It is now an annual focal point in the gastronomical world in Iceland, serving the best food, paired with the best wines, served by the best chefs and waiters along with high end musical entertainment. The President of Iceland has since the first banquette been the guest of honor and has attended almost every year since 1988. A vast amount of professional in the catering world works Pro Bono and put their ambition into making this the main culinary event of the year. Around 150 young and old chefs, 60 waiters, a professional event manager and a local floral shop makes the night unforgettable for everybody involved. Some years the Association invites Nordic chefs to make and serve a course on the menu. Every year there is made a set of plates that the guest gets as a souvenir from the night. One menu plate and one Art plate where various famous artists have made some incredible pieces of art. The plates are of cour-

se made by our longtime friends at Figgjo Norway. In Iceland, many attempts have been made finding common grounds amongst young and older chefs, most has failed in one way or the other, but the annual Gala banquette has always been great playing ground where the young and the old are playing on equal grounds. So, if you are ever in Reykjavik in the beginning of January you are welcome to join us.

The Nordic Young Chefs Club The Nordic Young Chefs Club has been around since the first decade of the 21st century. When it first started, they went under the name “Juniorforum” and the Nordic board decided on statutes while they recruited ambassadors from the member states. However, it was under the influence of president Uffe Nielsen that the magic happened. After a few years they decided to involve the countries more, Denmark, Norway, Finland, Iceland and Sweden and therefore they started to plan for the Nordic congress in Gothenburg 2013. They realized that there was a need for a common platform with representatives from all countries. There were three people involved in that early work: Allan Sonn, Elisabeth Bryne

and Marcus Hallgren. In August 2012 the association invited Marcus Hallgren to their Nordic meeting in Malmö. Marcus was responsible for the adolescents before and during the congress. Lather, the boards decided that Sweden would compare activities during the congress as a starting point for the adolescents. During the congress in May 2013, young chefs arrived from all the Nordic countries and the association set up a road trip to get to know each other a bit more. During that road trip they visited a bison farm, sculpted ice, and finished the day with a classic Swedish shrimp sandwich in Gothenburg’s city park Rosenträdgården. All of them later partook in the congress together

with the Young Chefs Club of Sweden, in total they were around 30 participants. The Nordic countries realized the benefit of investing in young chefs when recruiting new members and since all of them wished for more young people in the association therefore also for the cooperation between countries. Annie Lundin became the first young chef president In the Nordic Chef Association, the networking between the young chefs increased bit by bit. In Stavanger, during the WACS congress in 2014 these Nordic adolescents participated together with young chefs and young adults from all over the world, In total around 80 participants. The Nordic young chefs even helped the chefs during the junior contest “Hans Bueschkens”, which is today called the Glo-

bal Young Chefs Challenge. During the next couple of years, adolescents started to participate more in meetings of the Nordic Chefs Association. Both during the fall and spring meetings but also in and around contests. They also have had their own programs as sustainability, chemistry of food and competition knowledge, that the host country has overseen together with the Nordic board. Liv Andersson from Sweden became the next president in 2015. After Liv came Anne Catrine Christensen from Denmark and then Paul Steinar Dalakker from Norway. Every one of them has made a beautiful job for the Nordic association. They have had a lot of talented ambassadors as well, including Rasmus Munk from Denmark, who runs the Alchemist, and Annie Lundin from ∆

Sweden who was captain of the junior national team. Several of the adolescents has been good ambassadors for the association on Europe meetings and during world congresses, meetings where we have been one of the best represented associations. Nordic young chefs have been leading the way and the rest of Europe has learnt a lot from the Nordic. Norway’s Paul Steinar Dalakker and Sweden’s Albin Klasson has been given a lot of praise for their presentations. In cooperation with the Nordic sponsors, they have conducted a lot of activities for educational purposes, everything from cooking of fish with Frode Selvaag and Sterling White Halibut, to contests with products from Unilever and local producers. Companies like Duni, Electrolux,

Ecolab, Figgjo and Segers has been very important to the young chefs and there has been a lot of events where the young chefs did participate in each sponsor’s showcase in marketing purposes. To the world congress in Thessaloniki, Greece the year 2016, the Nordic countries had a lot of representatives who learned a lot, mostly about Greek culture and cultivation. This was highly appreciated, and the adolescents represented Nordic association in a phenomenal way. And the Nordic president Uffe Nielsen received presidential award for the work with the Nordic young chefs.

Under the government of President Kristine Hartviksen from Norway the work has continued forward and recruiting young chefs has become an important part of the Nordic board. Since Lahti 2017 the main focus for the kids has been sustainability. At every possible opportunity there has been time to cook together for the Nordic board, anything from whole menus to single dishes, something that has been the most important thing on the agenda, even when they have participated international. The world congress in Kuala Lumpur was an incredible experience where the young chefs got the chance to see food culture and market halls that does not look anything like what we have up in the North. The young chefs could meet famous in-

ternational chefs and producers, learn about Indonesian culture and global food development with a theme of sustainability. The pandemic 2020-2021 has been hard on all of us and the Nordic board has been forced to renew their way of work. The Nordic board put together a working party, where they are going to focus in on how on forward the work should proceed. The goal is to participate again on world congresses in May 2022 in Abu Dhabi. The longest running country mentors has been Riikka Mantila from Finland and Marcus Hallgren from Sweden. Finally, we can see that when it comes to young chefs, the Nordic region is a pioneer and intends to continue to do so.

Pike Perch Delicious pike pearch is one of the finest edible fish in Finland. With white solid and medium fat meat and mild and tasty flavor.

- Fry fish and bland together with eggs and crown dill. Emusify with oil and season wtihlemon juice and salt. Sieve trough drum sieve. Put into piping bag / bottle. Grate bottarga on top.

KOHLRABI SCRAPS 1 pc kohlrabi 12 g kohlrabi juice PIKE PERCH THREE WAYS 5 g elderflower juice Cucumber fluid 8 g elderflower vineger 57 g cucumber juice salt 30 g pickle brine (1-2-3) - Boild elderflower brine. Slice kholrabi 5 g Agar-agar - Boil agag-agar with pickle brine and with mandoline 3 mm thick slices. Vamiix into cucumber juice. Lat set and cum with brine. Stans 30 mm discs. bland. Siev trough drum sieve into pipin DILL MALTO bag / bottle. 5 g dill 50 g oil FISH CRÈME malto 80 g fish salt 34 g eggs 40 g oil 5 g crown dill

- Make dill oil. Mix dill oil with maltoand season with salt. TOMATO RELISH 2 pcs tomato chives, black pepper, salt, tomato oil,elderflower vinager and kohlrabi left overs ( cutted ) - Dice tomato and mix with (cut) kohlrabi leftovers 50/50. Season with chives, salt, black pepper and oil. CAULIFLOWER FLAN 1 pcs romanesco 500 g cauliflover (150 g for purèe) 45 g cream 30 g white bread 56 g egg 20 g oil 20 g butter 2 g salt 60 g cauliflover purèe - Take out romanesco and cauliflower florest ( use rest of the romanesco in sauce ) and purèe 75 g cauliflover with 45 g cream. Blend purèe with bred, eggs and salt. Emulsify oil and butter. Blanch romanesco and cauliflower florest. Mix florest and put into moulds. Pour flan mass in moulds. Cook 90 degree steam 25 minutes. CUCUMBER BALL 1 pcs cucumber ( not peeled ) 20 g elderflower vinegar 20 g sugar 10 g salt 5 g dill 1 pcs celery stick 1 pcs apple

- Boil elderflower brine. Cut cucumbers and shape with melon baller (30 mm and 22 mm). Juice dill, apple and celery, sive. Season juice with elderflower vinager brineand compress cucumber balls in juice. Fill with tomato relish. PIKE PERCH ” OUTSIDE LAYER ” 500 g pike perch file 200 g water 18 g salt tomato powder - Boil salt brine. Cool down and put the fileet in salt brine for 25 min. Wash the filet gentley and dry, make a sheet. Dust with tomato powder. Put in moulds. PIKE PERCH ” INSIDE ” 200 g water 18 g salt 2 pcs pike perch filet - Boil salt birne. Cool down and put the fillet in salt brine for 25 min. Wash the filet gentley and dry. Put in the mould and wacuum. Cook in the sous-vide in 50 degree until inside temperature is 47 degree. Check temparature after 45 min. Cool down in a ice bath. Cut portions. BUTTER 250 g butter 5 g fennel seeds 5 g mustard seeds 1 g cumin 1 g black pepper 5 g dill stems - Vacuum and cook 40 min in 90 degrees steam / Sous-vide. Sieve.

1,5 g salt - Mix together, press in to thin layer

Duck

DUCK INTESTINES 1 pcs duck tongues 1 pcs duck gizzards 20 g shallot 100 g chicken stock 1,1 g salt Spices: bayleaf, black pepper, thyme sprigs. - Sear onions, dd stosk and bring to boil, add spices and intestenses – cook 40 min and cool.

Duck meat produced in Finland is first SAUCE class quality. Good breeding conditions, animal welfare, feeding ducks with clean 60 g shallot 60 g carrot TOMATO EXTRACT feed and grain. 60 g champingnon (glucose) Blend and put in bottle. 100 g white wine ALL PARTS OF THE DUCK 8 g garlic TARTAR 1 pcs whole duck 400 g chicken stock 110 g fish leftovers Separate breasts, thighs, bones and roasted duck scraps and bones, lemon 10 g tomato stock intestines thyme, salt, sugar and vinegar. 1,6 g salt Duck farce - Fry vegetables, add wine and reduce. - Cut the fish leftovers and season, place 80 g minced duck Add duck bones, stock, thyme – cook for in stans. Assemble with cucumber and 80 g minced chicken 2 hours. Sieve and reduce if needed, seakohlabi and decorate with scales. 120 g cream son to taste. 4 g salt FISH CRUMBLE - Mix in paco jet GLAZE leftover fish 60 g apples clarified butter ”SAUCAGE” MASH 60 g shallot - Fry leftover fisch on medium heat in 30 g minced duck 20 g chicken stock clarified butter. Stir occationaly until 50 g duck intestines 20 g mushroom stock golden brown. 18 g smoked pork belly 10 g apple vinegar Season 6 g cep powder 10 g white wine 1,5 g lemon thyme 10 g sugar 1 g roasted juniper 10 g honey black pepper

1 g lemon thyme - Caramelize apples and shallots in honey and sugar. Add rest of ingredients and reduce until thick. Sieve Decoration: Spruce shoots, mini verbena flowers. BLOOD PUDDING 75 g blood 30 g apple juice 30 g milk 18 g what flour 18 g rys flour 8,5 g dark syrup allspice, black pepper 55 g diced onions 30 g diced foie 3,6 g salt - Fry the onions with foie, strain away the fat. Put the blood in a bowl, add all teh dry ingredients and mix well. Heat milk apple juice and the leftovers fat to 70 degree and add it to the blood. Poor the blood mixturein he mould, add onions and bakeit 90 degree steam about40 min to a inner temperature 90 degree. Put it to blast freezer. Fry it in butter before serving. APPLE PURÈE WITH APPLECUBS 130 g apple 50 g apple (from scraps) 10 g apple vinager 3 g sugar 4 g butter - Dice the apple to small cubes. Boil the scraps with the rest of ingredients. Season with salt. Steam the diced applesin a vacuumbag for 4 min, chill and blend it with the purèe.

∆

FISCH STOCK Fish bones 100 g white vine 20 g fennel srrds 20 g onion 20 g leek 200 g mussel stock - Roast fish bones in oven 180 degree for 30 min. Sautèe vegetables. Add wine and reduce, add bones and mussel stock. Reduce and sieve. Boil gentley for 20 min, sieve. Reduce. 20 g fennel 5 g dill Infuse in ready stock. Tomato oil Oil

DEEP FRIED KALE WITH LINGONBERRIES 20 g kale 500 g oil salt, vinegar powder 4 g freeze dried lingonberries - Deep fry kalein 140 degree oil. Season withsalt and vinager powder. Smash it in to smaller pieces and add it on top of the pudding with the lingonberries. SPELT GRAINS WITH MUSHROOMS Cook 30 min under lid. 25 g spelt 73 g champignon broth Bechamel 7,5 g brown butter 4 g flour 47,5 g champignon broth 0,5 g salt 26 g pealed onions 4,5 g spruce tips 1 g dried cep 4 g cep oil - Dice the onions and cut the spruce. Brown the butter, add the diced onions and flour. Add the stock a little bit at the time. Add salt, spruce tips, cep oil and mushroom powder to the sauce. Cook the sauce wit the cooked spelt. Set in moulds and freeze. SLICED CELERIAC 1 pcs a small celery 200 g duck fat 100 g brown butter 4 g lemon thyme 1 g garlic 4 g spruce shoot oil salt - Slice the celery and roll it up again. Cut

it to ½ cm coin and cook it a GN with lid the duck fat, brown butter, herbs, garlic, and salt at 160 degree for 30 min. Chill. Add it on top of the spelt risotto. Reheat and glaze with spruce oil/duck fat. GLAZED YELLOW BEET 10 pcs yellow beets (3,5 cm diameter) 40 g vinegar 40 g sugar 80 g water GLAZE 360 g carrot root 24 g sea buckthorn juice 22 g honey 6 g sugar 3 g apple vinegar 0,5 g turmeric 0.5 g lemon thyme - Boil the beets 55 min in 100 degree steamovenin vacuum bag. Boil the pickling stock. Add the beet to the stock and let it marinate for 40 min. Take the beets ut from marinade and put to semidry at 90 degreefor 3 hours. Put all the ingredients to the glaze in a pot and reduce to thick. Glaze the beets. CELERIAC PURÈE 120 g celeriac scraps 80 g cream 80 g milk 50 g butter 10 g duck fat 15 g crème frâiche 0,5 g corinader seeds gelespeca salt / wine - Take the scrapes of the slicing process, cook it softin creamand milk with coriander seeds. Drain the dairy products

away and mix it with the butter, duck fat, gelespeca and crème frâiche. Season with salt and vinegar. BROCCOLINI 90 g broccolini (10 pcs) 350 g water for boil 150 g ice cube leftover duckfat salt - Cut of the steam of the broccolini. Blanch them in water for 30 sec. Chill. Reheat the broccolini in roasted duckfat. CHANTTARELLES 40 g small chantarelles 10 g brown butter leftover duckfat fro meat salt - Fry the chantarelles in brown butter androasted duck fat, season with salt. CRISPY SPELT 10 g dry spelt 5 g oil salt - Pour oil in a frying pan and let it get smoking hot, Add a pinch of water to the spelt. Puff it in the oil. Season with salt.

Currants

Currants are a common sigth in Finnish gardens. The beautiful red, black white and green currants are sour but also very sweet in taste. THREE DIFFERENT CURRANTS White currant bavaroise 80 g whit currant 15 g sugar 2 g gelatin leaf 20 g whit chocolate 22 g egg yolk 1 whole gg 5 g sugar 70 g cream - Boil up sugar and white currant. Mix eggs and sugar well. addin to the hot currant and cook 82 degree. Add soaked gelatin and putover white chocolate. Mix. Whisk cream an add 35 degree currant – egg mixture. Mold BLACK CURRANT OIL 15 g black currant juice 5 g rapeseed oil 4 g icing sugar - Mix ingredients togather WHITE CURRANT JUICE 30 g white currant juice 6 g icing sugar - Mix ingredient together ALMOND SPONGE 218 g flour 480 g almondpaste 156 g sugar 343 g whole egg

560 pcs egg whites - Mix dry ingredients together. Add lightly whipped egg whites and blend. Pour cooled brown butter, mix well and bake in 160 degree BLACK CURRANT COMPOTE 700 g black currant 375 g sugar 10 g pectin 50 g gin - Put 300 g sugarand currants to boil. Mix the rest sugar and pectin together and boil for 20 min. Season with gin.

125 g egg yolk 218 g egg whits - Whole egg and egg yolks lend with the almondpaste. Make a meringue from sugar and egg whites and fold in with the almond base. BLACK CURRANT GLAZE 840 g sugar 840 g black currat juice 680 g cream 30 g maizena 25 g gelatin lreaf - Boil sugar and currant juice to 110 degree. Mix cream and maizena. Mix them together. HAZELNUT PRALINE AND MILK CHOCOLATE FEUILLETINE 760 g milk chocolate 280 g praline 60 % hazelnut

270 g feuilletine - Melt chocolate end mix wit hazelnut praline. Mix feuilletine by hand YOGURT MERINGUE 160 g lemon juice 160 g sugar 20 g albumina 160 g icing sugar 30 g yoghurt powder dried cassis powder - Whip lemon juice, sugar and albumina. Add icing sugar and yoghurt powder and wipe hard. Pipe and dust with currant powder FINANCIER 500 g butter 560 g sugar 320 g almond flour 200 g flour

BLACK CURRANT FOAM 110 g sugar syrup 50/50 70 g pear juice 250 g black currant juice 150 g sour cream 6 g xantana - Boil sugar syrup and juices to 60 degree. Mix with sour cream and xantana. Fill siphone use two soda chargers. WHITE AND BLACK CURRANT WHEY SHERBET 250 g black currant juice 500 g black currant purèe 250 g yoghurt 500 g white currant purèe 390 g glukose 60 g invert sugar 1600 g yoghurt whay 600 g sugar 18 g pro sorbet 1 pcs gelatin leaf - Boil up why, glucose, sugar and invert sugat. Add soaked and pressed gelatin. Add pro sorbet. Split half and make black and white sherbet. Load the paco-

jet beaker and blastfreez. NOISETTE BUTTER 150 g sugar 200 g glucose 40 g cream 20 g sea salt 250 g brown butter 500 g white chocolate - Boil up cream and brown butter. Caramelize sugar and glucose and add cream litle by little. Pour over chocolate and mix. RED CURRANT SAUCE 300 g sugar 50 g water 400 g red currant juice 1 pcs lemon (juice) - Boil sugar and water. Add juice little by littlemixing all the time and add the lemon juice. RED CURRANT FLOWER 300 g red currant purèe 20 g atom glucose 70 g isomalt 40 g sugar 2 g pectin - Cook 15 min in thermometer at 80 degree. Cool down, spread on the silpat mat and cook in 120 degree oven. Let it cool, use a stans to make flowers.

The Journey from Association to Business Foundation competitions. Later other teams joined the portfolio of gastronomic teams, now including National Community Team, in 2019 National Waiter Team, and in 2020 National Pastry Team. The interest in creating a structure where several gastronomic national teams could be assembled gave rise to looking inwards to challenge the existing association structure and listen to the wishes of sponsors and the public system including government offices with the Minister for Food at the forefront.

CEO Danish Gastronomic Union, Morten Juul Andersen The National Culinary Chef Team was founded by Kokkeforeningen Danmark back in 2006 with the aim of generating financial support for the participation of National Culinary Chef Team in international

It quickly became very clear to us that the association structure had to be changed in order to turbocharge the commercial development of the organization and bring together several gastronomic national teams in one union. As of 1st September 2021, The Danish Gastronomic Union Foundation was established, and the Associa-

tion National Culinary Chef Team was abolished. The purpose of Danish Gastronomic Union is to provide the greatest talents in Danish gastronomy with a platform to improve their skills and win national and international competitions. We want to be the world’s best while helping to promote knowledge of Danish gastronomy. The teams – National Culinary Chef Team, National Culinary Junior Chef Team, National Community Team, National Waiter Team and National Pastry Team – must be spearheads of quality and gastronomic professionalism. Our teams must constantly improve their skills and lift each other in a positive and motivating spirit. The results of the teams are intended to generate more interest in the gastronomic profession and attract young people to the industry. The participants must individually and

as a team act as role models and contribute to the renewal of taste, quality, professionalism, and experience in Danish gastronomy. We use high quality raw materials – preferably local, Danish products. We use both organic and conventional raw materials, and we naturally avoid food waste. Danish Gastronomic Union wants co-operation with food stakeholders and emphasizes coordination with other players in gastronomy and involvement of our hinterland. Danish Gastronomic Union is a foundation. A foundation that works across silos and interests for the benefit of gastronomy. The foundation will help to generate investments from both industry and other foundations. Danish Gastronomic Union relies on the support of sponsors, public grants and volunteers who deliver a great deal of work.

Dear chefs and colleagues of the Nordic Chefs Association! The Norwegian Chefs Association (Norske Kokkers Landsforening, NKL) and our local association, NKL Trondheim, had made great plans for the Nordic congress and the Nordic competions at Hell. First for May and then for October 2021. As we all know we ultimately had to cancel both the congress and the competions due to the all to well known pandemic. Fortunatly the plans will not be wasted, the Norwegian Chefs Association has been granted the hosting of the Nordic congress and Nordic competions of 2023 too! There WILL be a HELL of a congress! Pandemic or not, the collaboration within the Nordic Chefs Association has been as good and as strong

as ever. The Nordic congress at Hell was replaced by a board meeting with extended authority and the board completed, among other things, the important elections. We would like to bring out a toast and big congratulations to those elected for the Nordic board, and especially to our very own Nordic President, Kristine Hartviksen! The Norwegian Chefs Association couldn’t be more proud and honored over our former national president! Hell, at the very center of Norway and with a hotel with a highly qualified staff, will give you a Hell of a food experience! Produce from Trøndelag, either from the clean seas off the coast, the rivers, the farms inland, the forrests or the mountains, are some of the best produce you will

find. Hell, despite the name, will be a generous, friendly, tasty and welcoming host!

Last, but not least, NKL Trondheim will celebrate their 70th anniversary with us!

Even though the food, the drinks and the social aspects are reasons good enough to attend, we will also have a seminar and good discussions at the congress. At the seminar there will be qualified speakers and debaters on the stage, that hopefully will engage both Young Chefs and the rest of us. We aim to facilitate for the national associations to exchange experience on various common interests, such as Young Chefs, education and recruitment, professional Certificates and how we influence both the environment and our social surroundings.

Hell ain’t a bad place, though I’m not all neutral since I live here, and I’m confident that you will think the same once you have visited! I tell you all: Go to HELL! Sincerely, Kyrre Dybdal, acting president. Norske Kokkers Landsforening

NY KOKKEKONKURRANSE

Kokkekonkurransen Nordic Green Chef i Herning arrangeres for første gang DET SKJER PÅ NORDENS STØRSTE STORHUSHOLDINGSMESSE, FOODEXPO I HERNING I DANMARK, 23. MARS 2022. Konkurransen arrangeres av Nordisk Kjøkkenchef Federation (NKF), i tett samarbeid med OFG og BAMA Storkjøkken. Modellen for Nordic Green Chef er kokkekonkurransen Årets grønne kokk, som har vært arrangert åtte ganger i Norge. Første gang var i 2003. Det er Norske Kokkers Landsforbund, Oslo, og Opplysningskontoret for frukt og grønt (OFG) som står bak Årets grønne kokk. Her er det bare er lov å bruke varer fra den grønne sektoren og kraft fra disse. -Kokkekonkurransen Årets grønne kokk har blitt en stor suksess og det er veldig spennende at den er til inspirasjon for en nordisk variant. Det skal bli en opplevelse å se de beste kokkene i Norden trylle med frukt og grønt, sier en av initiativtagerne til Nordic Green Chef, Toril Gulbrandsen, kokk og matfaglig ansvarlig i OFG. -Med denne konkurransen, hvor det bare er lov å bruke varer fra den grønne sektoren, håper vi å inspirere til økt bruk av frukt og grønt og å spre nye, spennende og fargerike ideer, smaker og bruksområder til kokker, produsenter, grossister, matentusiaster og forbrukere. Hovedmålet er mer grønt på tallerkenen, som også er et viktig bidrag for både folkehelsen og miljøet.

-De nordiske kokkene er trendsettere som sprer inspirasjon, kunnskap og entusiasme. De viser vei. Rettene som utvikles til konkurransen gir inspirasjon til hvordan en kan bruke grønne råvarene på nye spennende måter, sier Toril. I Nordic Green Chef stiller de 5 nordiske landene med hvert sitt lag bestående av en seniorchef og en juniorchef. Oppgaven lages av NKF. Nordic Green Chef er registret som en Worldchefs konkurranse og bedømmingen skjer etter offisielle konkurranseregler. Opplysningskontoret for frukt og grønt arbeider for å inspirere hele Norges befolkning til mer fargerike måltider med frukt, bær og grønnsaker. Arbeidet er nøytralt uten hensyn til merkevarer. Hovedstrategien er å stimulere til ”5 om dagen” for hele Norges befolkning, ved å fylle halve tallerkenen med grønt.

Nordic Green Chef competition is held in Herning for the first time THE NORDIC GREEN CHEF COMPETITION WILL TAKE PLACE ON MARCH 28, 2022, AT FOODEXPO IN HERNING, THE LARGEST MEETING PLACE FOR PROFESSIONALS WITHIN THE FOOD INDUSTRY IN THE NORDIC REGION. The competition is organized by the Nordic Chef Association (NKF) in close collaboration with OFG and BAMA Storkjøkken. The Nordic Green Chef is inspired by the cookery competition Green Chef of the Year, which has been held eight times in Norway. The first time was in 2003. The Norwegian Chefs’ Association, Oslo, and Opplysningskontoret for frukt og grønt (OFG) are the organizers of the Green Chef of the Year, which is a competition, where it is only allowed to use ingredients from the green sector. -The Green Chef of the Year competition in Norway has been a great success, and therefore it is very exciting that it is an inspiration for a Nordic variant. It will be thrilling to see the best chefs from the Nordic countries work their magic with fruit and vegetables, says one of the initiators of Nordic Green Chef, Toril Gulbrandsen, chef and food expert at OFG.

-With this competition, where it is only allowed to use products from the green sector, we hope to inspire the increased use of fruits and vegetables, and to spread new, exciting, and colorful ideas, flavors and use areas to chefs, manufacturers, wholesalers, food enthusiasts and consumers. The main goal is more greens used on the plate, which is also an important contribution to both public health and the environment. -The Nordic chefs are trendsetters who bring inspiration, knowledge, and enthusiasm into food making. They lead the way. The dishes developed at the competition will inspire on how to use green ingredients in new and exciting ways, Toril says. In Nordic Green Chef, each of the five Nordic countries will participate with a senior chef and a junior chef. NKF is responsible for the assignment. Nordic Green Chef is registered as a Worldchefs competition, and the judging is done according to official rules. Opplysningskontoret for frukt og grønt (OFG) works to inspire the entire population of Norway to eat more colorful meals including fruit, berries, and vegetables. Their work is neutral and regardless of brands. The main strategy is to stimulate ”five a day” for the entire Norwegian population by filling half the plate with vegetables.

Nordic chef of the year A monument in culinary competitions in the Nordic countries for several years, here the best chefs from each of the Nordic countries has meet to challenge each other in accuracy, speed, taste, precisions and skills over several decades The competition has evolved over the years, but always with focus on our Nordic gastronomical heritage and ingredients. steps have been focusing on sustainable and climate friendly actions with support from our sponsors, involving young chefs to participate in the competition, to improve their skills. Started the Nordic waiter of the year with great success. The competitions have been a huge part of our congress and over the years has been held in fantastic venues across the region.

The competitions are a key area for the Nordic chef association, a place where we get together and battle and at the same time exchange knowhow, best practice and ideas and push each other to do better and push the boundary for the benefit of us all. We are now still pushing the area of competitions, to make sure that the NKF values will reflect in future competitions, with focus on develop Nordic skills, a clear red line when it comes to sustainability and protecting the climate and uphold our position as the world’s leading region when is comes to culinary competitions for individuals and the Nordic national culinary teams. We hope and aim to see a bigger, better and more international competitions over the coming years. Dennis Rafn

Nordic Chefs 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021

: Benny Cederberg - Sverige : : Ragnar Ómarsson - Island : Rasmus Kofoed - Danmark : Bjørn Cameron - Norge : Erling Sundal - Norge : Kari Innrå - Norge : Ingen Nordisk mesterskab : Alexander Berg - Norge : Kennet Hansen - Danmark : Martin Sveian - Norge : Christian Andre Pettersen - Norge : Thomas Johansen Borgan - Norge : Viktor Örn Andersson - Island. : Eddy Karlsson - Sverige : Isak Wiig - Sverige : Jimmi Eriksson - Sverige : Ola Wallin - Sverige : Henric Herbertsson - Sverige : Ingen Nordisk Mesterskab : Ingen Nordisk Mesterskab

Annoncør-indhold

ØL OG MAD DET PERFEKTE PARLØB I de sidste tyve år har det danske ølmarked gennemgået en dramatisk udvikling. Antallet af brygge rier er næsten tyvedoblet, og der lanceres rundt regnet tre til fire nye øl om dagen. Øllet har derfor større relevans i gastronomien, end det nogensinde har haft før. Desværre et potentiale, som meget få udnytter i en branche, der er opflasket med vinen. Men faktisk er det ikke mere end 50 år siden, at vinen fik sit folkelige gennembrud. Før dét var øllet det naturlige valg til maden – og i en tid med fokus på lokalproducerede varer og bæredygtighed var det måske på tide atter at fokusere på øllet. Tekst af Bjarke Bundgaard, specialkonsulent, Carlsberg Danmark

I Danmark og det øvrige Norden har vi formodentligt drukket øl siden starten af bondestenalderen. Dengang var grænsen mellem øllet og maden noget udflydende, da det første øl havde mange ligheder med en tynd grød og tilmed kunne være krydret og sødet med urter, honning og bær. De første spor af øl stammer fra gravfund og tyder på, at øllet nok havde en mere spirituel end tørstslukkende funktion. ALLE DRAK ØL TIL DAGENS MÅLTIDER I de følgende årtusinder udvikledes bedre redskaber og nye brygteknikker, hvorved øllet blev mere tilgængeligt og dermed kunne blive et fast indslag til ritualiserede drik-

kelag og middage, hvor den fælles beruselse havde stor social og tilmed politisk betydning. I middelalderen og renæssancen syntes øl-tørsten at have nået nye højder. Alle drak øl til dagens måltider, uanset om det var til simpel kost i bondestuen eller ekstravagante banketter på slottet. HELDIGVIS BLEV ØLLET REDDET I løbet af det 18. århundrede mødte øllet stigende konkurrence fra andre typer drikkevarer. Brændevinen blev billig og mere tilgængelig, selv for fattigfolk, og i større byer åbnede elegante saloner, der inspirerede bedsteborgerne til at drikke kaffe, te og punch. Øllet begyndte en deroute,

der kulminerede i tiden efter Napoleonskrigene, hvor øllet ofte beskrives som et slet og halvtyndt fluidum, der mest af alt blev drukket, fordi det var usundt at drikke vand fra brønden. Heldigvis blev øllet reddet på afgrundens rand. I 1830’erne stod en ny generation af bryggere klar, der inspireret af udlandet og udrustet med en mere teknisk forståelse af naturens processer arbejdede hårdt for at forbedre kvaliteten af dansk øl. Det vigtigste gennembrud kom med introduktionen af det bajerske lagerøl i 1840’erne, der i sin samtid blev hyldet for sin elegante mousserende smag, klarhed og gode holdbarhed. 45

“Til smørrebrød og grønt og fisk er Tuborg Pilsner lys og frisk. Til kød og tunger sager smager bedst den mørke Tuborg Lager” Ølkulturelle Vink af Kumbel 1942

EN LUKSUS ALLE HAVDE RÅD TIL I de følgende årtier fik lagerøllet selskab af de beslægtede wiener- og pilsnerøl, og takket være industrialiseringen af bryggerierne blev godt flasketappet øl en luksus, alle havde råd til. De nye øltyper blev snart danskernes foretrukne drikkevarer til maden, uanset om det var en madpakke i skoven, eller man lod sig beværte på landevejskroer eller storbyens smørrebrødsrestauranter.

Ved årtusindskiftet indså både bryggerier og øl-entusiaster, at noget skulle gøres, hvis udviklingen skulle vendes. Carlsberg introducerede som de første en gastronomisk serie, Semper Ardens, i 2000, der faktisk lykkedes med at få italesat mulighederne med øl til maden. Samtidigt dukkede de første mikrobryggerier op, og de reetablerede succesfuldt fortællingen om øllet som et lokalt og ikke mindst håndværksmæssigt produkt.

I årtierne lige efter anden verdenskrig var øllet totalt dominerende, og ingen kunne forestille sig, at det nogensinde kunne være anderledes. Men intet godt kommer af at tage noget for givet. Ølmarkedet havde i tiden op til århundredeskiftet været opfindsomt og eksperimenterende, men alt dette var gået i stå, måske bedst symboliseret ved indførelsen af standardflasken i 1949 og standardkassen i 1968. DEN GASTRONOMISKE SCENE FORNYES Da efterkrigsgenerationen blev voksen i løbet af 60’erne og 70’erne, higede de efter noget nyt og anderledes. Inspireret af charterrejser og oplevelsen af det gode liv ved Middelhavet fik vinen sit folkelige gennembrud ledt an af ”Den med Tyren” og Chianti-flasken i bast. I takt med at det europæiske fællesmarked lettede samhandlen, øgedes importen, priserne faldt, og vinen blev stadig mere almindelig, også i hverdagene. I løbet af 1980’erne og 1990’erne fornyedes den gastronomiske scene i Danmark, og her blev vinen klart foretrukket fremfor de standardiserede håndbajere. 46

UDVALGET HAR ALDRIG VÆRET STØRRE I de sidste tyve år er udviklingen fortsat, og hverken finanskriser eller COVID-pandemier synes at kunne bremse den. Status er i dag, at udvalget af specialøl aldrig har været større, og endnu vigtigere er, at bredden i øllets ganoleptiske egenskaber nu er så omfattende, at øllet på ingen måde står tilbage for vinen. Øllet findes i søde, tørre, sure og bitre udgaver, og på aromasiden kan øl byde ind med alt fra komplekse krydrede til frugtige, blomstrede og selv hedvinsagtige noter. Med andre ord er der faktisk ingen saglig grund til ikke at tage øllet lige så alvorligt som vinen i parring med mad.

Annoncør-indhold

NYE GENERATIONER – NYE PRIORITETER Men hvis historien har vist os én ting, så er det, at intet kan tages for givet i fremtiden. Med nye generationer følger nye prioriteter og værdier. Efterkrigsgenerationens flirt med den gode vin afspejles ikke nødvendigvis i de kommende generationer. De nye generationer af restaurantgæster går lige så meget op i, om drikkevaren er lokalt produceret, og om det er sket på en bæredygtig og ansvarsfuld måde. Og rigtig mange har fokus på deres egen sundhed og søger drikkevarer med fuld smag uden alkohol. Over for denne udvikling står øllet og ikke mindst specialøllet stærkt positioneret for fremtiden. Charcuteri med grevefedt, sennep, cornichons og godt brød. Øl match: Jacobsen Extra Pilsner.

Svinekotelet med kartofler, løg braiseret i dark lager og rosmarindampet spidskål. Øl match: Jacobsen India Pale Ale.

KUN FÅ UDNYTTER DET FULDE POTENTIALE Men selvom de fleste restauranter i dag har mere fokus på øl og har udvidet sortimentet, så er det stadig ganske få, der rent faktisk udnytter det fulde potentiale.

ET LIGEVÆRDIGT ALTERNATIV TIL VIN Specialøllets lokale ophav og brug af malt og andre råvarer fra nærområder stiller øllet stærkt i forhold til diskussionen om bæredygtighed. Og det store fokus på at skabe smagsrige alkoholfrie øl synes også at harmonere med de nye generationers smag. På den baggrund kan vi kun anbefale at bryde ud af vanens magt og prøve at anskue øllet på en ny måde, som et ligeværdigt alternativ til vin.

Der er stadig tendens til, at øllet betragtes som sekundært i forhold til vin. Forklaringen er ikke enkel, men vanens magt, manglende kendskab til øl og ikke mindst højere avancer på vin vægter tungt. Hvor de første to forhold bedst løses, ved at branchen involverer sig i uddannelsen af kommende kokke og tjenere, så er det straks værre med indtjeningsstrukturen. Der er ganske enkelt flere penge i at sælge vin end øl – og det skyldes jo først og fremmest, at den gennemsnitlige gæst er mere betalingsvillig, når det handler om vin end om øl. Grillet dobbelt sandwich med burrata, skinke og rød peberkompot. Øl match: Jacobsen Brown Ale.

Sponsorene I NKF bruker vi ofte utsagnet: vi er som en stor familie, en Nordisk familie. Jeg tror jeg har alle våre medlemmer med meg når jeg sier at våre trofaste sponsorer er med oss i denne familien. De er viktige for at vi skal kunne fremme vårt felles budskap, enten når det er snakk om mat, rekrutering, bærekraft eller konkurranse m.m.. Våre trofaste sponsorer er med på å løfte oss et steg videre, å utvikle oss til å strekke oss litt ekstra og ikke minst, ha de gode og dype samtalene og sosialt samvær. Tusen takk for at dere er med oss i tykt og tynt, vi er evig takknemlig. På vegne av NKF styret Kristine H. Hartviksen

Excellence in Norwegian porcelain since 1941

Sponsorene

NKFBok_Figgjo.indd 1

20/01/2022 15:55

Tusen takk for at dere er med oss i tykt og tynt, vi er evig takknemlig

Produceret af: Bermann Company / Forlaget Byprofil - H. C. Andersensvej 46 - 9800 Hjørring - Tlf.: 25 33 53 53 Grafisk Design: Sbacks, Søren Svendsen

SMOCKED HADDOCK WITH POTATOES AND APPLE SALAT AND FISH SAUCE.

RHUBARB PIE WITH CREME FRESH ICE CREAM AND HOT CARAMEL.

SMOCKED HADDOCK: Cooked at 50 degrees for 25 minutes. Sous vide.

PIE DOUGH: 680 gr. Flour - 14 gr. Salt - 450 gr. butter - 230 gr. water

POTATO AND APPLE SALAD: 1 baking potato - 1 green apple - 4 shallots horseradish - Salt - mayo

FILLING: Rhubarb - Icing sugar - Lemon juice - Lemon zest

Peel and cut potato into small cubes and cook until soft. Apples are peeled and cut into same size as potatoes, shallots are finely chopped. Mix all together and taste with salt and horseradish. VINEGAR GEL: water 100 g - good vinegar 100 g - 2 g Agar Everything in a pot and bring to boil, cool down and mix in a blender until smooth. GREEN OIL: 200 g herbs - 200 g oil Herbs and oil are put in blender until it reaches around 70 degrees. Then strained through fine cloth. FISH SAUCE: 1 fennel - 1 green apple - 2 shallots - 3 cloves garlic - lemon gras 3-star anis - 3 g Fennel seeds - 3 g black pepper - 1 lemon juice and zest 500 ml white wine - 500 ml cream - 50 g butter - 1 L fish stock

Everything chopped down finely. And fried on a low heat until soft. Then add all the spices and white wine and boil down 50 %. Then add the fish stock and cream and boil down 20 %. At the end add the butter and taste the sauce with salt and lemon juice.

METHOD PIE: Preheat oven to 190 degrees Celsius, bake the pie for about 45 to 60 minutes. CREME FRAIS ICE CREAM: 600 gr. Milk - 200 gr. Sugar - 160 gr. Glucose 6 gr. Stabilizer - 800 gr. Creme frais Method: Heat the milk, glucose, and sugar to 40 degrees Celsius. Use a hand blender to mix in the stabilizer, heat the mixture up to 80 degrees Celsius, cool down and mix in the creme frais. CARAMEL: 600 gr. Sugar - 300 gr. butter - 300 gr. cream Method: Sugar and butter heated up to about 170 degrees Celsius, then add the cream, make sure that the caramel reaches 110 degrees Celsius after the cream is mixed into the caramel.

FLATCAKE TACO´S 200 ml milk - 15 g angelica seeds - 150 g AP flour - 100 g raw barley - 50 g rye flour - 10 g baking powder - 5 g salt Put barley, angelica seeds and barley into a blender and mix for 2 minutes on maximum speed. Put all ingredients into a bowl and kneed into a dough, for about 10 minutes. Let the dough rest in a cooler for about 2 hours. Roll out the dough in to 2mm sheets and cut with cookie cutter. Toast the dough on a hot stove for a few seconds on each side. LAMB HEARTS 2 lamb hearts, trimmed of excess fat, tubes and gristle removed - 20 ml soy sauce - 1 garlic clove, finely chopped - 2 g cumin - 2 g oregano - 20 g butter - Salt - Black pepper Season the lamb hearts with cumin, oregano, and garlic. Fry the hearts on pan for about 1 minute each side with butter and finish with soy sauce, salt, and pepper. Let the hearts rest before cutting them into cubes.

National Culinary Team of Finland

Finland´s National Team´s succees with grate results – from scratches to the top, in a few years. Culinary Team of Finland was registered in 2010. The person behind the initiative was an international Finn, Mr. Nils-Gustav Höglund, an entrepreneur who had spent more than 40 years abroad. He had recognized an unexplicable problem: How come that Finland with outstanding, even unique ingredients could not break through on the international culinary scene, including competitions. Having moved back to Finland in 2010 ”Nile” decided to do his utmost for Finnish cuisine to earn its place on culinary world map. The goal was set to year 2016.

The Association of Finnish Chefs become a close partner with its competition licence with Worldchefs. Nile Höglund became CEO for 2010–2016. Myself, Tapio Laine, was at first Team Leader but then nominated to Team Manager. Building a team from scratches meant finding partners and mentors and recruiting young and ambitious chefs to the team. Badly needed coaches were found. The team got an indispensable head coach, professor Gert Klötzke. He is the man behind three gold medals that Sweden has conquered in the Culinary Olympics. Professor Klötzke has won the

hearts and respect of our Finnish teams by his devotion and skills. In 2016 The Culinary Olympics became a triumph for the Finnish team: gold in category Hot Kitchen and Overall Silver among 30 competing national teams. Four years earlier Finland’s placement was seventh.

have made it possible for the team to become ”an university for young chefs”.

The team got now more publicity, more supporters and new premises. And a new CEO, Tapio Laine. In 2020 some success followed for Finns: overall second in the new Chefs’ Table competition. Thanks go to partners, members, their families and employers who

Yours,

We are prepared to meet you in 2022 Luxemburg World Cup. We share our team spirit with you. Let’s keep on cooking!

Tapio Laine General Manager – National Team of Finland Worldchefs Judge WCWB Ambassador - Finland

NKLs daglige leder, Espen A. Wasenius

Det Norske Kokkelandslaget tok gull i Kokke-OL tidligere i år. Flere tiårs satsing på norske kokkekonkurranser har hatt enorm betydning for rekruttering til kokkefaget

Norske Kokkers Landsforenings søkelys på rekruttering til mat- og måltidsbransjen Norske Kokkers Landsforening (NKL) har gjennom flere tiår jobbet aktivt og vært svært opptatt av rekruttering til kokkefaget. Blant flere gode tiltak har kokkekonkurranser og De Norske Kokkelandslagene skapt mye positiv oppmerksomhet for kokkefaget. Utviklingen av unge kokketalenter til å bli vinnere i de store og mest prestisjefylte kokkekonkurransene i verden, blir lagt merke til og har stor betydning for rekrutteringen til bransjen. Det gjør unge talenter til ambassadører for kokkefaget I verdenstoppen

Konkurransekultur blant norske kokker I snart 40 år har Norges Cup vært Kokke-Norges arena hvor fremtidens fremste fagfolk konkurrerer i en prestisjepreget konkurranse for kokkelærlinger. Mange kokketalenter og internasjonale konkurransekokker har startet sin konkurransekarriere her. NM i kokkekunst ble første gang arrangert i 1990. Bent Stiansen ble den første vinneren av NM i kokkekunst for 32 år siden. Bare tre år senere vant Bent Stiansen Bocuse D’or i Lyon. Historien om Bent Stiansen er unik.

En annen viktig konkurranse er TINE MatCup, et samarbeid mellom TINE og Norske Kokkers Landsforening. I snart 15 år har kokk- og servitørelever på VG2 blitt invitert til å konkurrere. Målet med konkurransen er å motivere elever til å fullføre sin utdanning og styrke rekrutteringen til kokkefaget. Andre nøkkelpunkter - De fleste profilerte kokker har startet sin karriere som konkurransekokker i en av NKLs aktiviteter - Kokkenes evne til å markedsføre norske råvarer er unik og en ektefølt stolthet, har stor betydning for søkelyset på kokkefaget

- De Norske Kokkelandslagenes fokus på håndverket, samt kunnskap om råvarenes kvaliteter, har ført til utvikling, innovasjon og nye trender. - Setter man sammen erfaring, kunnskap, håndverksmessige utførelse og hardt arbeid, bidrar kokkefaget til at Norge stadig blir en mer interessant turistdestinasjon. Noe som igjen retter søkelyset på rekruttering til kokkefaget i mat- og måltidsbransjen

REKRUTTERINGS- OG KONKURRANSETRAPP IKA CULINARY OLYMPICS – LANDSLAG CULINARY WORLD CUP - LANDSLAG

GLOBAL CHEF / GLOBAL YOUNG HEF

NORDIC CHEF OG

Culinar

NORDIC YOUNG CHEF NM I KOKKEKUNST FAGLÆRT FRA 20 ÅR Ungdomskolenivå

NM COMMUNITY CATERING –

Vi dekker til fest

FAGLÆRT FRA 20 ÅR

Ung restaurant

ÅRETS YOUNG CHEF –

Kokkekamp

NM FOR UNGE KOKKER 20 / 24 ÅR ASKO SERVERING NORGESCUP FOR KOKKMINI CHEFS OG SERVITØRLÆRLINGER 19 / 20 ÅR TINE MATCUP 17 / 18 ÅR

KOKKE CAMPUS – 16 / 17 ÅR MINI CHEFS – 10 / 15 ÅR

Green apple surprise

GREEN APPLE SURPRISE

Season with salt.

Method of preparation:

SABAYON 240g Egg yolks 200g Sugar 400g Apple wine - Everything is mixed in a pot and heated until a creamy consistency. (82*c)

CAKE 300g Apple Juice 200g Powdered sugar 5g Salt 3pc.Lemon zest 875g Flour 175g Soft butter 2,5g Cardamom 10g Yeast 100g Butter for brushing 1000g Marzipan - Butter is softened and everything is mixed to an even consistency. Dough and marzipan is rolled out in thin sheets. Layer on top of each other and spread the cake filling on top. Roll tightly into a swiss roll, cut and brush with melted butter. bake for 10 minutes 180*c CAKE FILLING 6 pods Vanilla sugar 40 pc. Apples 300 g Sugar 180 g Apple vinegar - Apples are peeled, diced and boiled with the other ingredients until caramelized. Save some for the terrine BEURRE MONTE 600 g Apple wine 100 g Apple vinegar 600 g Butter 200 g Sugar Salt - Everything except butter is reduced to approx. 100g Butter is emulsified in the liquid until a thick consistency has been achieved.

ICE-CREAM 4 sheets Gelatin 160g Glucose 1200g Apple juice 680g Sugar 1160g Skyr 80g Lemon juice - Bring everything to a boil except skyr and gelatin. Add the soaked gelatin. Cool down to around 40*c add the skyr and mix with a blender. Freeze on the ice cream machine MOUSSE 485g Gold chocolate 900g Cream 290g Egg yolks 11 sheet Gelatin 180g Apple wine 180g Sugar - Cook egg yolks and sugar until it reaches a creamy consistency (82*c) Add the chocolate. Melt the gelatin in the apple wine and add to the mixture. Whip the cream, and gently fold it in the mousse. Set in apple silicone molds. MOUSSE CENTER 150g Apple wine 150g Sugar

APPLE BROKEN GEL 1000g Apple juice 12g Gellan - Green apple surprise Boil apple juice and add the gellan. Boil for a minute and blend. Cool down and blend again. GANACHE 500g Gold chocolate 250g Crème fraiche 250g Cream 5g Salt - Boil the cream and add to the chocolate with salt. Fold in the crème fraiche after the mixture is below 40*c

APPLE PARISIENNE 13 Apples 200g Chervil oil 20g Chervil stems - Peel the apples and pipe Parisiennes. Use a smaller Parisienne to remove the middle and put the Parisiennes in a vacuum bag with the flavored oil. Vacuum and fill with Apple compote. TERRINE 1000g Leftover pure from cake ½ pt. Lemon thyme 12 sheet Gelatin 10g Pansy flowers 5 pc. Apples - Cut the apples into small dice Blend the pure until smooth and heat to above 40*c. Add the gelatin, lemon thyme, Flowers and apple dices.

SPRAY FOR MOUSSE 50g Thyme 600g Spinach 1000g Cocoa butter 800g White chocolate - Melt the cocoa butter and add thyme and spinach. Blend at 65*c for 5 minutes. Sieve and mix with the white chocolate.

- Melt the chocolate and add the feuilletine flakes. Spread out thin and cut into circles to fit the bottom of the mousse.

CHOCOLATE DECORATION 200g Dark chocolate 1225g White chocolate - Pre crystallize both chocolates. Make white chocolate Leaves and dark chocolate stems (for the apples)

POTATO CROQUETTE 3000g Potatoes 300g Milk 400g Butter 400g Cream 200g Morels 100g Truffle 5 pc. Shallots 40g Thyme leaves 3 pc.Lemons (peel) Salt Pepper

FEUILLETINE BOTTOM 400g Gold chocolate 200g Feulletine flakes

CRISPY DUCK WITH PUMPKIN AND ONION MARMALADE Method of preparation:

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200g Butter 300g Egg yolks 15g Apple vinegar - Bring everything except for the egg yolks to a boil. Add the mixture to the egg yolks and, slowly bring the mixture to boiling point (or reaches right consistency)

STENCIL Crispy duck with pumpkin 200g Milk and onion marmalade 200g Cream 500g Spinach 1000g White chocolate - Milk, Cream and spinach is blended until it reaches a smooth consistency at 65*C. Sieve everything and mix with the white chocolate.

3000g Panko 2500g Egg whites 2500g Flour 40g Potato ash 200g Trisol 5000g Oil for frying Cep dust Sliced truffle - Peel the potatoes, and boil to a mash consistency. add the fine cut shallots, chives, morels, truffle leftovers, thyme leaves and lemon peel. Season with salt Cut the truffles into small discs. Set in silicone moulds and freeze Bread with panko mixed with potato ash and trisol. Deep fry and dust with cep dust CELERY WITH TARRAGON AND CHEESE 40 pc. Celery 3 L Chicken stock 180g Past. egg whites 14g Apple vinegar 6g Salt 410g Tarragon oil 12 pc. Apples 750g Apple juice 150g Lemon juice 600g Smoked cheese 60g Milk 18 sht Gelatin Salt Celery leaves - Peel celery, and cook in the chicken stock at 92*c for about 20 minutes mix eggwhites, apple vinegar, salt and tarragon oil and blend to an emulsion. Cut apples in brunoise and put them in the lemon and apple juice. Heat up the milk and the soaked gelatin.

Whisk in the smoked cheese and spread on silicone mats. Cool and cut into rectangles 2,5 cm x 6,5 cm Save the celery leaves for garnish SAUTÈ IN OYSTERLEAF 120 pc. Oysterleaves 1000g Edamame beans 6 pc. Shallots 20g Lemon peel 20g Thyme leaves 5 cl. garlic 10g Mustard grains 5g Pepper 50g Pickled ramson seeds Snowcloth flowers - Saute everything and put in oysterleaves. Garnish with snowcloth flowers and pickled ramson seeds. PUMPKIN GARNISH 20 pc.Halved butternut squash 4 L Orange juice 1050g Sea buckthorn 850g Honey 14g Szechuan pepper 20g Fennel seeds 14g Anise

Salt 50g Pollen of fennel seeds 20g Thyme leaves 50g Onion flowers - Slice the pumpkin in 1 cm slices and stamp out. Make a glaze from orange juice, seabuckthorne, honey and spices. Cook the pumpkin in the glaze for 20 minutes at 92*c glaze the pumpkins and garnish with onion flowers and thyme leaves. PUMPKIN PURE 500g Pumpkin leftovers Salt Pepper 100g Butter - Boil the pumpkin until puré consistency,

add the butter and blend. Season with salt and pepper DUCK SAUCE 9 L Duck stock 1,5 btl. White wine 180g White wine vinegar 150g Honey 20g Thyme leaves 200g Tarragon oil 50g Black mustard seeds - Cook white wine, vinegar and honey to make a gastrique, add the duck stock and reduce it to the right consistency and taste. before serving, add thyme leaves, tarragon oil and mustard seeds.

Grilled halibut with celeriac and horseradish blanquette

DUCK HEARTS 58 pc. Duck hearts - Remove the top of the heart and wash them thoroughly to remove any remains of blood. Roast quickly with herbs and butter and cut in half, served rare. GRILLED HALIBUT WITH CELERIAC AND HORSERADISH BLANQUETTE Method of preparation: HALIBUT 20 kg Halibut 1 pt. Thyme 1 pt. Rosemary 1 pt. Sage 500g Butter 5 L Water 1 L Oil for frying 500g Salt - Filet the fish and remove the skin. Make a salt brine and soak the fish in here for 20 min. Cut the halibut in pieces 6,5 cm in length and 4,5 cm in width. prepare the herbs (for panfrying) Dice the butter. CELERIAC 5 L Water 150g Salt 9 pc. Celeriac (1kg) 200g Capers 250 pc. Pea shoots 300g Lemon juice 500g Fish stock 500g Oil for frying 450g Caviar on spoons (4g ea) - Cut the celeriac in 1 cm, slices and cut

them out in the right shape. cook for about 6 minutes in salted water. Cool off in cold water. Fry the capers. Upon serving, glaze the celeriac in fish stock and lemon juice. CELERIAC PURE 1,5 kg Celeriac leftovers 500g Cream 500g Milk 1 pc. Nutmeg 100g Butter 4g Xantana 20g Salt - Cook until pure consistency, and blend with xanthan until smooth. Season i salt and nutmeg. MALT BREAD 25g Yeast 250g Water 212g Flour 50g Malt flour 50g Locust bean gum 12g Salt Extra Flour - Mix everything in the blender untill smooth consistency, rest for 45 minutes. And roll out on pasta machine on setting 6. (use a little extra flour) Cut out in the right size. Fill from the bottom with the fish filling and brush with olive oil Bake for 16 minutes 160*c / 60% wind. FILLING FOR MALT BREAD 500g Pickled fish 10g Coriander seeds 20g Lemon confit 20g Parsley stems 10g Lemon zest

3g Black pepper - Cook the fish in a vacuum bag with oliveoil, white wine at 60 *c for 8 minutes. cool off and cut out in small dice. Season with all the different spices. Put in piping bag. CHEESE MOUSSE 500g Water 500g Vesterhavsost (cheese) 380g Cheese stock 165g Cream 3g Agar Agar 3g Gellan 6g Salt - Cut the cheese into small dice. Blend with water. Bring to boil very slowly, let sit for 20 minutes and strain. take the cheesestock, cream, agar, gellan and salt and bring it slowly to the boil, while stirring constantly. Blend, and set in silicone moulds. EGG YOLK LEATHER 30 pc. Egg yolks 3g Salt - Egg yolks are cooked in a vacuum sealed bag for 20 minutes at 70*c. strain and add salt, spread out on a silicone mat, and dehydrate for approx. 14 minutes at 80*c / 80% wind ASPARAGUS SAUTÉ 200g Bacon 200g Lard 300g Asparagus stems 65 pc. Asparagus heads 300g Peas 100g Chopped onion 40g Chives 100g Oil

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DUCK WITH ONION MARMALADE 19 pc. raasten ducks 2100g Salad onions 900g Sugar 900g Vinegar 900g Apple juice 3000g Apple juice 200g White wine vinegar Szechuan pepper Salt - Cut the onions, and bring vinegar, 900g apple juice and sugar to a boil. Add the onions and reduce until barely caramelized. Blend. Reduce the apple juice to 4 dl. Slice the duck skin and marinate it in the applesyrup Roast the duck breasts on the bone in the oven at 240*c for 12 minutes. Rest. Cook 5 minutes at 160*c and rest for 5 minutes. Cook for 5 minutes, and rest. Glaze in onion marmalade, and season with salt and pepper. cut into portion size.

- Cut lard and bacon in small pieces. Half the asparagus heads Chop asparagus stem. Dice onion and chives finely. Add fresh peas. Saute PEARL ONIONS 135 pc. Pearl onions 1 btl. Cava 200g Onion 3 cloves Garlic ¼ pt. Thyme 20g Black pepper 5g Szechuan pepper 2g Salt 1,5 L Chicken stock Tarragon dust - Onion, garlic and thyme fries in a pan. Add pepper, Szechuan, salt and cava. Reduce the mass till half. Add chicken stock and reduce again. Strain the stock. Peel the pearl onions and vacuum with the stock. Steam in the oven at 90 *c in 40 minutes. Cool down and cut off the bottom. HORSERADISH BLANQUETTE Horseradish juice 6 pc. Egg yolk 100g Lemon juice 150g Dijon mustard 2 kg Butter 12 pc. Eggs 160g Sour cream - Melt the butter till 60 *c. Blend the rest off the ingredients and add the butter gently. Add horseradish juice a la minute.

GLAZED RASPBERRY MOUSSE SERVED WITH MEADOWSWEET ICE CREAM AND RASPBERRY SAUCE, WARM TOFFEE PIE, RASPBERRY MARMALADE, AND LEMON VERBENA FLAVORED CRÉMEUX RASPBERRY MOUSSE 730 g raspberry purée 48 g lemon juice 75 g raspberry purée 260 g powdered sugar 300 g yoghurt 48 g gelatin leaf 780 g cream 40% -1. Soak the gelatin. 2. Heat 100g raspberry purée and add the gelatin. 3. Strain the raspberry purée along with the rest of the raspberry purée, lemon juice, powdered sugar and yoghurt. 4. Whip the cream and gradually add to the rest. 5. Transfer to a piping bag and pipe into silicone molds. ARCTIC RASPBERRY INTERIOR 280 g Arctic raspberry purée 80 g verjuice 75 g castor sugar 40 g lemon juice 6 g agar 6 g gelatin 1. Soak the gelatin. 2. Bring all the remaining ingredients to a boil. 3. Add the gelatin and pour into the silicone mold.

Glazed raspberry mousse served with meadowsweet ice cream and raspberry sauce, warm toffee pie, raspberry marmalade, and lemon verbena flavored crémeux RASPBERRY GLAZE 2800 g castor sugar 7000 g raspberry juice 160 g Gel Jam 2 1. Heat upp the raspberry juice 2. Mix sugar and gel jam 2, add to the juice and bring to boil 3. Chill down to 45°C and glaze the mousses. MEADOWSWEET ICE CREAM 1800 g almond milk 1200 g cream 40% 150 g honey 720 g egg yolk 300 g glucose 6 x gelatin leaves 450 g castor sugar 14 g meadowsweet 24 g cherry pits 10 g salt 1. Soak the gelatin. 2. Bring the almond milk, cream, glucose, honey, meadowsweet and cherry pits to a boil.

3. Beat sugar and egg yolk. 4. Combine the two and heat to 85°C. 5. Add the gelatin. 6. Strain and chill. 7. Run through an ice cream maker and pour into a silicone mold. RASPBERRY SAUCE 200 g raspberry juice 20 g lemon juice 100 g castor sugar 80 g verjuice 40 g vodka 1. Bring all the ingredients to a boil. TOFFEE 450 g dark syrup 450 g castor sugar 500 g cream 40% 100 g butter 500 g cream 40% 200 g raspberry purée 50 g lemon juice 10 g salt flakes 10 g lemon zest

1. Heat one part of the cream with the sugar, dark syrup to 145°C. 2. Add the remaining cream, raspberry purée and lemon juice. 3. Add the butter and season with lemon zest and salt. SHORTCRUST 1000 g butter 250 g castor sugar 250 g brown sugar 500 g egg 400 g almond flour 2000 g wheat flour 30 g salt 1. Beat castor sugar, brown sugar and butter. 2. Add egg. 3. Add almond flour, wheat flour and salt. 4. Cover with cling film and refrigerate. 5. Roll out to 4mm thickness and cut out circles 60mm in diameter. 6. Stuff into small pie molds and bake at 210°C for 3-4 min. PIE TOPPING 200 g millet cake 100 g quinoa 100 g shaved almonds 1. Crumble the millet cake in a blender. 2. Coarsely crush the shaved almonds and mix with the quinoa and millet crumbles. RASPBERRY MARMALADE 700 g raspberry purée 50 g lemon juice 600 g castor sugar 21 g pectin 225 g glucose 12 g citric acid

1.5 x gelatin leaves 1. Soak the gelatin. 2. Mix 20g of the sugar with the pectin. 3. Heat the raspberry purée, lemon juice and glucose with the remaining sugar. 4. Add the pectin mixture and boil until it reaches 106°C. 5. Add the gelatin and citric acid and pour into silicone molds. 6. Chill and cut out 5mm strips. VERBENA CRÉMEUX 100 g milk 100 g cream 40% 110 g egg yolk 44 g castor sugar 400 g white chocolate 7 g gelatin leaves 200 g sour cream 12% 20 g verbena 1. Soak the gelatin. 2. Heat up cream and milk 3. Beat sugar and egg yolk. 4. Add the cream mixture and heat to 84°C. 5. Combine the warm mixture to the chocolate and blend with a stick mixer until smooth. 6. Mix the sour cream and verbena in a blender and strain into the crémeux. 7. Refrigerate and let set. 8. Transfer to a piping bag fitted with a tip. RASPBERRY CRÈME 370 g wild raspberries 100 g Arctic raspberry purée 75 g castor sugar 30 g lemon juice 9 g agar 1. Bring both of the purées, lemon juice, sugar and agar to a boil.

2. Chill. 3. Mix in a blender until smooth. CRISP BASE 40 g Valrhona raspberry inspiration 40 g Valrhona jivara 220 g almond praliné 120 g feuilletine 40 g quinoa 20 g freeze-dried raspberries 5 g salt 1. Melt the chocolates. 2. Mix all ingredients and spread evenly on top of the interiors. TUILE WAFER 300 g wheat flour 350 g powdered sugar 150 g egg white 250 g cream 40% 1. Combine wheat flour and sugar. 2. Add the egg white and mix, then the cream 3. Spread onto a silpat sheet with stencils. 4. Bake at 160°C for 5-6 min. LEMON MERINGUE 150 g lemon juice 15 g albumin 150 g castor sugar 150 g powdered sugar 1. Blend the lemon juice and albumin with a stick mixer. 2. Add castor sugar and beat until fluffy. 3. Add powdered sugar and pipe out onto the wafters.

bons. 3. Dust half with dried Arctic raspberries. 4. Cut out squares and stuff into plastic tubes. MILLET CAKE 180 g butter 140 g castor sugar 50 g almond flour 190 g millet flakes 4 g salt 1. Combine all ingredients to make a dough. 2. Roll out onto a silpat sheet and bake at 165°C for 20 min. BROWN SUGAR JACONDE 900 g almond flour 450 g powdered sugar 450 g brown sugar 1250 g egg 200 g wheat flour 200 g browned butter 1600 g egg white 400 g castor sugar 1. Brown the butter. 2. Beat almond flour, powder sugar, brown sugar and egg until fluffy. 3. Make a meringue from the egg white and castor sugar. 4. Carefully fold the two mixtures together and sift in the wheat flour, then add the browned butter. 5. Bake at 210°C for approximately 7 min.

WHITE CHOCOLATE DECOR 1750 g Valrhona Opalys 1. Temper the chocolate. 2. Spread onto 40mm-wide plastic rib-

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