October 28, 2021
Continuing Education from CIA Strategic Initiatives and Industry Leadership Group
Chef Magnus Ek of Oaxen Krog and Oaxen Slip in Stockholm
(The Culinary Institute of America)
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.
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Chef Claus Henrikson
(The Culinary Institute of America)
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.
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Chef Sayan Isaksson of Stockholm
(The Culinary Institute of America)
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.
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Extra Credit
Family Meal
Dig into the cities of the Americas at Worlds of Flavor
(The Culinary Institute of America)
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.
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Worlds of Flavor  |    CIA Prochef.com  |    CIA Chef.edu
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