Gustaf Mabrouk is an outstanding chocolate maker and pastry chef. Last year he was awared as the World’s Best Pastry Chef by the International Bakery and Pastry Union (UIBC). He has also been leading the Swedish Pastry Team, he was the youngest Pastry Chef in Sweden to win the Pastry chef of the year when he was 19, he came at 3rd place inCoupe du Monde de la Pâtisserie 2014 and much more. You could say that he has some experince… His book The Chocolate Makers Hand Book is a beautiful and must have for all Chocolate lovers! (I actually gave mine away, need to get a new one!) I made a short interview with Gustaf:Fortsätt läsa ”Gustaf Mabrouk, the World’s Best Pastry Chef”
Karim Rezaul has been awarded the ”Special recognition award” by the British curry awards in London for his knowledge and development of the Indian kitchen. He is the only non British person to have been awarded this! He actually won his first British Curry Award in 2010, ”Curry life award of excellence” , at that time it was for his spice mixtures. In Sweden he has been awarded with the Golden Dragon award twice!Fortsätt läsa ”Karim Rezaul”
Joan Roca opened up the three Michelin starred restaurant El Celler de Can Roca in 1986 with his brothers Josep and Jordi. In 2007 they changed location of the restaurant. Today they have their three stars and has been ranked as the number one restaurant in the world several times! And still Joan is a humble chef, that has easy to laugh. I meet Joan in San Sebastian Gastronomika in Spanien, and asked him some questions.
How is it to work with your brothers?
-It’s actually working really well! We really know and trust each other, so it works really great to run the restaurant together. If it didn’t, then we should just quit!
You have started to use more local herbs and flowers at the restaurant with the help of a botanist, has this changed the way you cook the last years?
-Our grand mother always used different kinds of flowers and herbs as we lived in the country side. But as we live in a city we have to learn. We started to learn for about 5 years ago, and we wan’t to make sure the knowledge about how to use flowers and herbs doesn’t disappear.We also work together with a researcher who helps us understand how we can use them in different ways.
Any new things coming up from the Roca family?
-The family has bought a building in Girona were we just opened up a chocolate factory and a hotel with 15 rooms. You will be able to buy the chocolate online to.But there will be no more hotels or chocolate factory’s, just like no more restaurants. Only one of everything!
What is the most important thing for you when you travel?
-To eat a lot’s of different food, to talk with the chefs and to visit food markets.
Have you ever been to Sweden?
-A very long time ago. You have many great chefs like Björn Frantzen, so I would love to visit again.
People travel less today because of it’s impact on the climate. How can we experience food from other culture’s without traveling as much.
-In the past you didn’t travel, you got hold of seeds from different countries. We have a lot of seeds from different countries at the restaurant. We plant, and see which ones that works in our climate. We need to come back to travel through the seeds, and not through products.
By Malin Nordblom
The hotel Casa Cacao and the chocolate factory just opened in Girona, Spain. And I would love to visit as it has everything I love there! If you visit, send me a shot!
The interview was done during San Sebastian Gastronomika where Joan Roca held a lecture and cooked up on stage.
It was first published at http://www.gourmet.se in Swedish.
Christian André Pettersen has been in the restaurant business since he was a little kid. He has worked for Charles Tjessem, Spiseriet at Stavanger’s Concert Hall and at restaurant Mondo in Sandnes. He has competed in Bocuse d’Or Europe and won, and got bronze in Bocuse d’Or 2019. He is competing again this year, and is going for gold. I asked Christian some questions when I meet him in Luxembourg:
Niklas Ekstedt started his career with an internship for Ferran Adria and Heston Blumenthal, and running restaurant ”Niklas” in Helsingborg at only 21 years old. A lot has happened since then, and he is today running the Michelin restaurant Ekstedt, Tygge & Sessil and restaurant Hillenberg. He has written several Cook Books, been having his own TV series like Food & Fire at Viaplay and he is the founder of Foodstoch Festival at Fjäderholmarna in Stockholm. I asked Niklas some questions:
This native Canadian is one of the most influential chefs in Indonesia today, and he is running one of the best restaurants! He graduated with a Degree in Culinary Arts back home in Canada. Kevin has worked at some amazing places like the three-star restaurants Arzak and El Bulli in Spain, the two-star restaurant La Broche in Madrid, three-star restaurant Daniel in New York City, Shangri-La in both Singapore and Kuala Lumpur. Kevin opened up restaurant Cuca in Jimbaran, Bali in 2013 and since then he has attracted guests from all over the world. When I first met Kevin I was covering Gastronomika in San Sebastián, Spain. Kevin was the most charismatic chef up there at stage, people could really feel and taste what he was talking about. I understand why people all over the world wants him to come and speak about his passion, food! So when visiting Bali I had a trip to his restaurant Cuca at my program and asked Kevin some questions. (And you will find out more about the restaurant in another post!) I had a chat with Kevin before the meal: