The Culinary Institute of America

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October 15, 2013 Chef Magnus Ek of Oaxen Krog and Oaxen Slip in Stockholm
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. Find recipes at www.CIAprochef.com/WCA.
10 min
October 14, 2013 Chef Sayan Isaksson of Restaurant Esperanto in Stockholm
Sayan Isaksson is the soft-spoken chef behind the
bold flavors at Restaurant Esperanto in Stockholm. The Thailand-born, Swedish-raised 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. Find recipes at www.CIAprochef.com/WCA.
4 min
October 14, 2013 Chef Sayan Isaksson of Restaurant Esperanto in Stockholm
Sayan Isaksson is the soft-spoken chef behind the
bold flavors at Restaurant Esperanto in Stockholm. The Thailand-born, Swedish-raised 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. Find recipes at www.CIAprochef.com/WCA.
4 min
October 13, 2013 Chef Niklas Ekstedt of Ekstedt Restaurant in Stockholm
After a series of distinguished apprenticeships at
El Bulli, The Fat Duck, and The French Laundry, Chef Niklas Ekstedt opened
restaurants Niklas in Helsingborg, Sweden, and Ekstedt in Stockholm. At Ekstedt,
he does all his cooking over an open fire pit using only cast-iron pots and tools.
Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a
finishing touch of hay to this dish of sweetbreads with corn and summer
truffle. Find recipes at www.CIAprochef.com/WCA.
3 min
October 13, 2013 Chef Danyel Couet of F12 Restaurant in Stockholm
Danyel Couet, chef and co-owner of Stockholm’s F12
restaurant, is a Bocuse d´Or silver award winner and a multiple gold medalist
on the Swedish culinary team. Drawing upon his French and Swedish heritage,
Chef Couet’s cooking blends traditional Swedish ingredients with classic French
techniques. Demonstrating his signature dish at F12, Chef Couet prepares
locally raised veal with Scandinavian lobster tail, asparagus, and lemon
confit. Find recipes at www.CIAprochef.com/WCA.
4 min
October 13, 2013 Chef Stefano Catenacci of Operakällaren Restaurant in Stockholm
Stefano Catenacci is the chef of the opulent
Operakällaren restaurant in Stockholm, a job that comes with the added
responsibility of cooking for the King of Sweden. We join Chef Catenacci in the
kitchens of Operakällaren as he recreates a few of the dishes he prepared for
the royal wedding of Sweden’s Princess Madeleine and Christopher O'Neill. Find recipes at www.CIAprochef.com/WCA.
5 min
October 12, 2013 Gravlax with Chef Marten Karlsson of Fjäderholmarna Krog
Situated on a tranquil island in the Stockholm archipelago,
Chef Morten Carlson of Fjäderholmarna Krog demonstrates the classic smörgåsbord
dish, gravlax.
6 min
October 11, 2013 Scandinavian Pickled Herring with CIA Chef Lars Kronmark
On the dock of Fjäderholmarna Krog, Denmark native
CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled
herring. He prepares pickled herring several ways. Find recipes at www.CIAprochef.com/WCA.
5 min
October 11, 2013 Swedish Smorgasbord with Chef Gert Klötzke
In the world of Swedish cooking, Chef Gert Klötzke
has few peers. A professor of gastronomy at Sweden’s Umeå University, a member
of the Swedish Bocuse d´Or Academy, the gastronomic advisor for the Nobel
Awards dinner, and a noted cookbook author, Chef Klötzke explains the traditions
of a classic smorgasbord and the culture of Sweden’s schnapps and aquavit. Find recipes at www.CIAprochef.com/WCA.
6 min
October 11, 2013 Sweden’s Wild Game with Torsten Mörner
In
the Oster-Malma game preserve in
Sweden’s
4 min

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Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com