“Swedish answer to Jamie Oliver ’
August 09th, 2010

This is an article published today in Denmark’s largest newspaper. The text would be translated as soon as possible. I am very grateful for such a nice article and it’s fun to do things I felt so positive

Link to the full original article:
http://nordjyske.dk/livsstil/rejser/forside.aspx?ctrl=10&data=176%2c3634542%2c5%2c3

Danish text:

SPISER SVENSK:
Karl Christer, ”KC”, Wallberg har
ikke tid til at synge i aften.
Han er Sveriges svar på Jamie
Oliver, driver og er kok på restauranten
Gubbhyllan, som ligger
lige ved indgangen til Skansen
i et træhus med veranda og
havemøbler som taget ud af enhver
midsommerdrøm.
Også han mærker den stigende
stolthed over det svenske i form
af større og større opmærksomhed
i medierne og en daglig succes
med sin svenske mad, lavet
som før. Han er med i slowfoodbevægelsen,
men gør ingen reklame
på stedet for hverken det eller
sin brug af lutter økologiske og
nærproducerede varer.
- Jeg vil, at folk af sig selv oplever,
at det smager meget bedre.
Det er mere ægte, hvis de ikke kun
kommer, fordi jeg har alle de rigtige
mærker på døren, fortæller
han, der har drevet flere restauranter,
men nu på tredje år serverer
sikre svenske husmandsretter
som stegt sild, der smager bedre
end selv min mormor lavede den.
- Vi bager hver dag, laver saft
hver dag, der er det ægte, og det er
sådan en fryd at servere det for de
meget, meget forskellige mennesker,
der kommer her på Skansen.
Det er hele Sverige. Ikke bare dem,
der vil være noget særligt, siger
KC Wallberg.
Netop derfor er han så glad for, at hans
slowfood-koncept er slået an.
- Det svenske folk er ved at finde ud af,
at de gerne vil vente på noget, der er autentisk
svensk, sammenfatter kokken,
der sagtens kan høre alsangen, der om
lidt går i gang, for han serverer også for
selv at høre de spisendes kommentarer.

1st Meeting before The wedding…
August 08th, 2010

On Tuesday the 10th of August will i create a wedding dinner for a lovley couple from Småland/Vaxjö, Sweden. This couple are going to be married on stage at Skansen. The Swedish national Television are the arranger of this event and will send this live…
This link above show my first meeting with this couple. I indroduce my menu suggestian for this evning, the theme is aphrodisiac…

This will be a fun dinner, more is comming up!

Love!

VIVA PEIXE, Setúba/Portugal 1-5 July 2010
July 25th, 2010

I was invited by the Chef Chakall as an international guest Chef at a festival in Setubal. Setubal is a fantastic beautiful city located no longer then 40 kilometer east of Lisbon.

I did not know really much over what I was supposed to do until a few days before my departure.

I knew from experience that Setubal is very famous for its fishing port and the availability of fresh fish. After all, I chose to use salmon, most of all to associate ourselves with the great Scandinavian salmon ... so why do anything else?

I did two workshops on stage, which I talked about low temperature cooking of fish and confit/long cooking, which I understood and was confirmed was a new departure for the Portuguese.

I also made a guest appearance at the five star hotels in Troia, a small three-course lunch…

To really show the basics knowledge of cooking, so I used no more than 8 ingredients per dish and also no spices at all… I easily combine the raw materials (Ingredients) and proper/”right” cooking method to make the flavors were so pure and clear that no one believed that it was really so “easy” made. It tastes good, fresh, clean and fantastic of course…

This experience was really nice, and i hope to be able to be a part of this event next year!
Era dia incrível de experiências incríveis e pessoas maravilhosas e espero fazer parte deste maravilhoso evento no próximo ano!

Eventful spring season
June 28th, 2010

It’s been a busy spring and summer period for me… It is so wonderful with food and experiences so there is no end, hahaha!
I haven´t written anything since February but that means that nothing has happened ...
Here is a short, short summary and then this page will be more active than ever

My cafe and restaurant “Gubbhyllan” (www.gubbhyllan.se) more popular than ever! Ever since its inception in 2008 our guest number of points only upward.
I think this is solely due to two factors:
The incredibly happy, friendly and service oriented staff and we are doing everything in place!
We are open 365 days a year and always serve freshly baked and well-prepared food in season ...
But everyone knows that no matter how good food and drink that is made, it is still a personal meeting, which will visit 100%,
so thank you all dear colleagues at Gubbhyllan !

In February I was in Paris, along with World gourmand world. I built two studio kitchen where 63 chefs attended from over thirty countries.
In March, I was in Abu Dhabi by the same organization and for the second year built a studio kitchen for Kitab, where a dozen chefs participate.

After Abu Dhabi, I took the opportunity to go on a small holiday trip to South Africa with a close friend.
We visited the vineyards and some friends who moved there. South Africa is a fantastic country!

The Feeling to be totally relaxed and not be working is a strange feeling so I had to find expression in a different way…
Bungy jump from the world highest bungy jump (Free fall 270 m) ...

In April, for the third year, we built a studio apartment for one of world’s most important book fairs in London, so unfortunately prevented the scary ash cloud me from flying there.
So i did work from home

Then there has been quite a lot of work in the restaurant.

Favorite of the day 1 of 4
February 12th, 2010

With superb support from, among others-Silerstone, Canyg, Masahiro, Patina, Ecolab, Philips and Chef Chakall have done that we have two superb cuisine.
Each kitchen has two preparation kitchen. They are many memorable and good moments of that day, but here are some of them ...

Of course my favorite Niclas Wahlström and my mentor Gert Klötzke.
Incidentally, the only of all the chefs who took with them machines for weighing over 15 kg!
they took with them a “temperator” and vaccum machine al the way to Paris from Stockholm

These chefs like visiting us ...
February 12th, 2010

Kari A Jaquesson (Norway), Gert Klötze & Niclas Wahlström (Sweden), Geir Skeie (Norway), James Mclntosh (United Kingdom), Vefa Alexiadou (Greece), Pascal Aussignac (United Kingdom), Annok Wecker (Germany), Chakall (Portugal), Michel Troigros (France), Françoise Spiess (France), Françoise Barbin Lecrevisse (France), Alba Pezone (France), Jean-Marie Guilbault (France), Régine ROSSI LAGORCE (France), Hind Caidi (France), Chef Wan (Malaysia), Jogyasa & Pritibha (India), Hassan M’ souli (Marocco), Sebastien Serveau (France), James Canora (USA), Hermance Carro (France), Xavier Mathieu (France), Gontran Cherrier (France), Alexandre Le Boulc’h (France), Sébastien Gaudard (France), Katrine Klinken (Denmark), Ana Luisa Trajanno (Brazil), Prannie Rhatigan (Ireland), Yesmine Olsson (Iceland), Narda Lepes (Argentina), Clara Amram (Turkey), René Riis (Denmark), Laura Zavan (France), Chef Patrick Caals (France), Claire Dixsaut (France), José Maréchal (France), Chef Philippe Clergue (France), Johan Leclerre et Laurent Trochain (France), Chef Philippe Clergue (France), Alain Alexanian (France), Benoit Bordier (France).

World Gourmand Cookbook awards 2010
February 12th, 2010

Stoves has arrived!
February 11th, 2010

Finaly the beautifully stoves has arrived, they looks fantastick!

Day 1.(2)Stone oven baked pizza on Wheels
February 11th, 2010

Fantastic nice to be able to get a real, genuine stone baked pizza when you most need it, why does not this vehicle exist at home in Sweden?