Scandinavian cuisine

Introduction to the Cuisine of the Scandinavia

From Copenhagen, the epicenter of the New Nordic cuisine, to a tranquil island in the Swedish archipelago… From the primitive wood-fired ovens in a celebrated Stockholm restaurant, to the prolific asparagus farms of Denmark’s Lammefjord peninsula, join The Culinary Institute of America on a tour of the cuisine of the Scandinavia.
Get Scandinavian Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/wca/scandinavia/

Copenhagen‘s fish market with Chef Bo Jacobson

Browsing the early morning catch at Copenhagen's fish market is Chef Lars Kronmark, a native of Denmark and an instructor at The Culinary institute of America. Joining Lars Chef Kronmark is Bo Jacobson, television host, cookbook author, and chef owner of Restaurationen, a classic Danish restaurant in the heart of Copenhagen.
Get Scandinavian Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/wca/scandinavia/

Chef Rasmus Kofoed of Restaurant Geranium in Copenhagen

Chef Rasmus Kofoed’s restaurant Geranium, in Copenhagen, uses local and biodynamic products in innovative and playful dishes that engage all the senses. Both chef and restaurant are highly decorated: Geranium holds two Michelin stars, and Chef Kofoed is a three-time Bocuse d’Or winner. In this demonstration, Chef Kofoed prepares a dish with rhubarb, spring flowers and crystallized thyme.
Get Scandinavian Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/wca/scandinavia/

Classic Danish Smørrebrød

Poul Eriksen is the affable proprietor of restaurant Grøften, located in Copenhagen's world famous Tivoil gardens. Groften specializes in smørrebrød, Denmark’s famous open-faced sandwiches.
Find recipes, more information and videos with closed captioning here!:
www.CIAprochef.com/WCA.

A Tour of Noma with Chef René RedzepiT

Noma chef René Redzepi is widely known for his work in developing what is now called New Nordic cuisine: a way of cooking and eating focused on local, seasonal ingredients, traditional foods, and artisanal production. Chef Redzepi tells us about the changes to the kitchen and what’s next for the restaurant… and, the industry.
Get Scandinavian Recipes and watch the full series with closed captioning at:
 www.CIAprochef.com/WCA.

The Nordic Food Lab

Floating in Copenhagen's harbor, just steps away from the doors of Noma, is The Nordic Food Lab. Part research station, part test kitchen, the converted house-boat is a dedicated workspace for the Lab’s experiments with local ingredients from the Nordic region. On board the Nordic Food Lab, Director Michael Bom Frøst and researcher Josh Evans, show us of some of their latest work. Find recipes and watch the series with closed captioning at: www.CIAprochef.com/WCA.

Christian Puglisi of Restaurant Relae in Copenhagen

Italian-born Chef Christian Puglisi of restaurant Relae in Copenhagen has a Michelin star, and a place on the world's fifty best restaurants list. Both Chef Puglisi and his restaurant partner, Kim Rossen, formerly worked at Noma. Chef Puglisi shows us how he prepares a spring salad with egg foam and gel.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.

Chef Jeppe Foldager of the Alberto K Restaurant in Copenhagen

At just 27 years old, Jeppe Foldager is one of Copenhagen’s youngest culinary masters. The winner of the 2013 Bocuse d’Or Silver Award, Foldager is the head chef at the acclaimed Alberto K Restaurant in Copenhagen. Here in the restaurant’s kitchen, Foldager demonstrations how to make Scandinavian Black Lobster with Caviar and Spring vegetables.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.