Category Archives: Events

PODCAST FRÅN SKAFFERIETS DEBATT OM FALSKA NYHETER I MATVÄRLDEN PÅ BERNS 15 MAJ

Lyssna på senaste debatten med mig som moderator och en som vanligt extremt kompetent och spännande panel med journalisten och författaren Mats-Eric Nilsson, journalist och författare, Eva Sundberg, kostekonom på Livsmedelsverkets kompetenscentrum och Anna K Sjögren, kostvetare och skribent som skriver om mat och konsumentfrågor.


Här några av citat: ”Skaffa dig ett liv, strunta i din blodgrupp”, ”det nyttigaste med blåbär är förmodligen att gå ut i skogen och plocka dem”, “medierna är i symbios med dietindustrin”, “de som testar alla dieter blir dietvrak”.

FULL DAY DISCUSSIONS ON FUTURE OF FOOD AT FOTOGRAFISKA IN STOCKHOLM (6 April 2016)

Superlocal, Future Foods, Waste Food and Gastro Democracy were the four themes for a whole day of discussions at Fotografiska under the name of Food Conspiracy, an initiative by Amex in cooperation with Jung Relations. I’m moderating the whole event.

The Alsidian sisters from amazing organization Hoppet in Angered in Gothenburg brought exquisite lunch and an enthralling message about the empowerment of women in their surroundings.

The Alsidian sisters from amazing organization Hoppet in Angered in Gothenburg brought exquisite lunch and an enthralling message about the empowerment of women in their surroundings.

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Finnish insect chef Topi Kairenius cooked up larvae, crickets and other delicacies, surprisingly varied in character, texture and flavor.

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Great chef’s lineup at Fotografiska as usual.

Chef, restaurateur and uncompromising activist Douglas McMaster of restaurant Silo in Brighton explained how to work a zero emission business. Truly, deeply inspiring. What a philosopher and farsighted pioneer!

Chef Paul Svensson interprets the season’s first rhubarb.

The moderator. Foto: Evan Pantiel

The moderator.
Foto: Evan Pantiel

 

 

 

TRUE DELICIOUSNESS MEETS CUTTING-EDGE RESEARCH AT SCIENCE DINNER

In the evening, February 10 2016, the second Science Dinner was launched at Openlab in Stockholm. A three-course menu with wine in the presence of chef Henrik Norström from Lux restauranger/Open Café, professor Johan Lundström from Karolinska Institutet, and me moderating the discussion.2015-11-10 16.48.25-1Do you know all the ins and outs of your trigeminala system, and how it radically affects your way of appreciating the steak and the pilsner? Do you know everything about retronasal and orthonasal olfaction, and how this this knowledge could actually make you a better chef and host? And do you consider yourself the real badass when it comes to balancing basic tastes like sweetness, sourness and saltiness when cooking at home? If not, you should buy a ticket to a Science Dinner.

Lunch visits at Stockholm’s elderly homes with Openlab/Openfood

In preparation of a food workshop at Openlab, our Openfood team visited a number of Stockholm’s elderly homes to eat lunch together with the elderly and personnel. Aim of food workshop is to find ways to improve the meal experience. Many of the homes use vintage interior design details to make the atmosphere more familiar for the elderly.

Magnus Nilsson’s standing up dinner at White Guide Gala 2015 at Volvo Showroom in Stockholm

René Redzepi & Co’s food seminars MAD4