What I do at the of Department of Food, Nutrition and Culinary Science
I mostly teach cooking and raw material handling in the gastronomy program. Furthermore, I teach about product development for the food industry and concept development in gastronomy.
Courses that I participate in are, Meal and restaurant science 3, Wine knowledge and cooking/Sommelier, Gastronomy & Restaurant management.
My master's thesis was about how the creative work is carried out at haut cuisine restaurants in Sweden. The previous student works were about craft processes and chefs and about storing sole and char.
Feel free to talk to me about
I am passionate about cooking, new cooking techniques but also about different fermentations, such as soy, koji, kombuch or lacto-fermentations. Sustainable cooking and how we can create good food within the protein shift.
Bachelor's degree in food and restaurant science from Umeå University. Studied independent courses in industrial design at Umeå institute of design, packaging design at Mitt University and food design at HDK in Gothenburg.
I am a trained chef for a Swedish merchant fleet, and have worked on ships, but also in many different restaurants. Everything from the local neighborhood pub in Sweden to 1, 2 and 3-star restaurants in Europe.