Titti qvarnström restaurant
Chef of the Month: Titti Qvarnström, Scandinavia’s First Female Michelin-star Chef
Women have made great strides in the culinary world in the past two decades, but female chefs who have won the highly coveted Michelin star are still a rarity. When I was about 18, I got a random summer job in a kitchen and seriously fell in love with the motion of the professional kitchen! I just loved everything about it immediately, the sense of meaningfulness, the pace, the craft and creative part, even the perishable nature of the art of cooking.
How a dish is presented is often nearly as important as how it tastes and it is not always possible to get the perfect plate off the shelf. For this reason I have learnt to throw pottery just to be able to design just the right plates for my dishes. Super nerdy but very satisfying. This season is of course extraordinary because of the virus, on the up-side: it has given me and my team time to reflect and titti qvarnström restaurant ahead for future progress.
I work with secret menus and often the "titti qvarnström restaurant" popular item is the odd one, the one that very few guests would dare to order, if they were to choose for themselves! The impact on my career was not as great as the impact on the city of Malmö, which finally got included in the guide, and on the trade that suddenly got a little bit more equal, even if there still is a lot to wish for.
There is a particular feel to a workplace dominated by men, or women for that matter. However, I have always loved the talk, the hard words, the pace and the rhythm of a restaurant kitchen. I have always loved the talk, the hard words, the pace and the rhythm of a restaurant kitchen. It has suited me perfectly and I still find it entertaining, but I have also always had a strong focus on the product and the craft and not so much on relations.
Lots of traditional dishes like Swedish meatballsgravlax and smorgasbord have an international reputation, but personally I find the new Swedish cuisine more interesting as it is still in the process of being established! You see, we live in a part of the world that has long, cold and dark winters and a very short period of growth, so the traditional Swedish foods are based on produce that can be conserved or just keeps exceptionally well with the addition of lots of fat and carbs to make it thru the winter.
The Edible Country
Unfortunately, for the traditional cuisine, our need for energy titti qvarnström restaurant food has decreased and the demand for fresh and healthy food has increased, forcing us to reinvent what is Swedish cuisine, an exiting process. There are no produce more Swedish than the ruthabaga, or Swedish turnip, even its name states the fact! The cross between turnip and kale was made in Sweden.
It is not until now that Swedish cuisine has begun to be appreciated by international guides. Every era has had its vanguard restaurants, but the restaurant scene seems to be extra dynamic and interesting at the moment, producing fantastic restaurants that are also getting the attention and stars they deserve. The larger the city, the more decadent the food scene! In general restaurants of Malmö take greater responsibility for the environment, but the biggest difference between Malmö and Berlin are behind the scenes in the dynamic of the workplace.
In Germany a strict kitchen hierarchy is maintained from head chef to apprentice, but in Sweden it is not so important to have a head chef, we are all chefs, we work together and sharing tasks.
In Sweden it is not so important to have a head chef, we are all chefs, we work together and sharing tasks. I guess that would make my signature dish.
Ein Land wird Restaurant
We will change our ways of travelling, exploring our close surroundings rather than flying far away. This will make local cuisine bloom, but it will also make exotic produce exotic again, creating a new demand for well cooked ethnic cuisine. Practice makes the master! Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.
Login Register. Chef Titti Qvarnström; Photo credit: bloominthepark. Chef's Pencil Staff Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.