It´s been long, but worth it ! Andys Bar, Gothersgade 33b in Copenhagen K, will set the premisses for the next popup restaurant event. We are so keen on doing this that we can´t wait. It´s a fantastic location and it holds a leading role in the past years trendy bodega culture. But there so [...]
In October we were doing a lot of salads. Not the ordinary Caesar kind, but a hole winter collection of raw food salads designed to be eaten in Copenhagen’s first raw food bar, 42°raw. At first we thought it was going to be easy, but it was not. A few brain storming sessions later, we [...]
It´s been busy as… One of the past two months many events was obviously something related to the climate conference. I was asked to create an dinner for a bunch of young global leaders. I never figured who theese leaders where, but they were all good fun and seemed very happy about their food… The [...]
This month, my friend (+future partner at I´m a komBo - opening 010110) and I will host a so called pop-up restaurant, at the newly finished/restored A-house/Stay at Islands Brygge. The idear is to invite people for an eating experience, away from it´s normal setting at a cool location that only exist for a short [...]
A few weekends ago, I hosted a performance at Brantebjerg Gallery in Northern Zealand. I was testing and showing the ruff outlines of a new idea and concept, which I have been working on lately. It was about getting rid of the basic structure of a meal and making the attendants realize that food is [...]
erhvervs og byggestyrelsen equals professional and construction authority says google translate. anyway, they want to position, develop and brand danish design, both internationally and nationally. build stronger bridges, between design and the business. therefore a lot of design related people where invited for lunch last week. i designed and cooked a that lunch, held in [...]
I was invited to cater a snack to go with the creations of danish fashion brand, kokoon. above is what came to mind! two kilos of white chocolate, made with salted pistachios, puffed millet and crispy seaweed. the idea was to present it as it was molded in fabric, which it basically was. kokoon did [...]
this is what happened…
this is also what happened…
“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 [...]