“brydebrød” or breaking bread. The guests where invited to break of a piece of bread by pulling a plate. 

A few weeks ago I met up with and old classmate. He has also become a chef and has recently been working in Spain on one of those fancy molecular restaurants.  After returning home, he put together a group of young promising chefs to create a network and a playground, where one can test new ideas or make old dreams come true.  This is being held once a month on different locations throughout Denmark at a very affordable price. I was invited in and agreed, because a playground is what I need.  I will attend these events as often as I can, as a platform to present my thoughts and give new projects a chance.  To learn more about this group please visit their site at www.na-cl.dk. Premiere night I presented two concepts that I’ve been working on lately. The first “brydebrød” is a French classic Brioche, baked in a mold of plates to create a sculpture and an interaction between the bread and it’s guest.  The second “modulær appetizer” is a ongoing project that I will be working on in the future. It all started with a dialogue between me and a industrial designer (Jens Martin Skibsted) and I’m looking forward to see this joint-venture develop.  I’m sure this relationship will inspire me and get me closer to what I seek.  As a working title, I call it Modular Food and to be honest I’m not sure where I’ll end up. The basic idea is to fuse taste with imagination and memoirs,  to create an object/taste via building bricks and modules.  To deconstruct the dinner table and the way we eat, to assemble it, in a new and eventful way. I will post a more concrete description of these thoughts in the near future.

On the stairs from the kitchen to the dining hall, with my breads, straight out of the oven.

It all started on this paper. 

“modulær appetizer” or modular appetzer. The guests assemble 6 different tastes and one smell as dictated on the sticker. tastes mentioned in order; liquorice, salt, buttermilk, lemon, cress, lumpfish roe and frozen smoke.

Making of…