The Swedish Recipe. What is Swedish gastronomy, really?
When you try to define what Swedish gastronomy truly is, there is never just one answer.
For me, it starts with the ingredients. Where they come from, how they are grown, caught or raised, and the people and stories behind them. But it is also about animal welfare, respect for nature and how we take care of the resources we have.
And then there is the craftsmanship.
The Swedish culinary traditions and techniques that have been passed down through generations. Flavors and ways of cooking that feel familiar and, in many ways, tell the story of who we are.
But Swedish gastronomy cannot only be about what has been.
What inspires me most is the meeting point between our heritage and our curiosity. Having the courage to bring our traditions with us while exploring what Swedish food can become next. New ideas, new influences and new ways of working with our incredible ingredients, without losing respect for where they come from.
That is where gastronomy becomes really exciting to me.
I’m very proud and grateful to have the opportunity to represent Swedish gastronomy through The Swedish Recipe, together with Try Swedish and Business Sweden.
Thank you for the trust, and thank you Maria Kärnerud, Jan Larsson, Therese Claret and Futurniture for such a great collaboration.
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