Gastronomy The Swedish food landscape has changed over the last decade. The Swedish chef, once only known as a character in The Muppet Show, is no longer a laughing matter. Through top-class cooking and innovative use of raw materials, the Swedish chef has won the world’s recognition, taking home gold medals at the culinary Olympic Games, as well as several medals at the unofficial world championship, the Bocuse d’Or. And with gourmet restaurants opening their doors all over the country, Sweden has turned into one of the haute-cuisine hot spots in Europe. But to be honest, it is not all about the chefs. Our local raw materials also contribute to Sweden’s culinary success. Fresh catches and harvests from lakes, forests, mountains and meadows inspire creativity and make for delicious, ecological dishes. This is true for restaurants and private homes alike. Our unique right of public access grants us the right to pick wild strawberries, chanterelles and other goodies we may find in nature, so it’s easy as pie for anyone to make a gourmet meal at home—all for free. Historically, Swedish food culture was based on the need to store food. This is why fresh berries used to be cooked into jam, vegetables pickled, mushrooms dried, and meat and fish smoked, salted, fermented, marinated… Many young chefs use traditional cooking as their starting point, add a twist and— presto—a new gastronomic creation is born.
MARCUS SAMUELSSON Marcus Samuelsson was born in Addis Ababa in Ethiopia in 1970, and adopted by Swedish parents at the age of three. Set on becoming a chef early on in life, Samuelsson had his breakthrough as chef for well-reputed New York restaurant Aquavit in the mid-1990s with his Scandinavian cooking. He is a guest professor at Umeå University School of Restaurant and Culinary Arts, and has written several inspiring cook books. Samuelsson was also chosen as guest chef for U.S. President Barack Obama’s first official state dinner. In late 2010 his Red Rooster Harlem opened in N.Y.C. Caption. Caption.
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