Chef Magnus Ek is the chef and owner of Oaxen Krog and Oaxen Slip in Stockholm. Over the past five years, Oaxen Krog has been named one the world's top 50 restaurants by Restaurant magazine. Chef Magnus Ek's cooking relies heavily on wild plants and ingredients from local farms. In this demonstration, Chef Ek shows us some wild herbs has foraged.
Much of Soren Wiuff's asparagus ends up in the hands of chef Claus Henrikson. We join Henriksen, a former sous chef at Noma, in a kitchen in an 800 year-old castle, just an hour's drive from Copenhagen.
Thailand-born, Swedish-raised Sayan Isaksson skillfully marries Asian flavors with traditional Scandinavian ingredients. In this demonstration, Chef Sayan prepares fresh monkfish with marinated monkfish liver, dried yuba chips and fresh daikon.
The best restaurants don't just exist in metropolises. In recent years, entrepreneurial chefs have been building their flourishing businesses in smaller cities. This year's Worlds of Flavor International Conference and Festival Nov. 3 to 5, hosted at CIA at Copia, explores innovation across cities of all sizes in the Americas and will help bring to light the trends that are shaping the industry. With dedicated networking time throughout the program, build and reinforce your industry connections! Apply to attend.