“What inspires me is everything from dining out, to working with other chefs, or to watch a beautiful sunset – thinking of great flavours and colour combinations distillled from the views”
Christoffer Sköld, Head Chef AVEQIA Stockholm
Christoffers Sköld says his first food memory is from about six years of age, when he was up by his familys summer house, tasting freshly picked blueberries by the spring. But it would be quite some time before he started his career as a chef. First he tried the academic route, but got bored of that, and that’s when he realised that what he really wanted; was to be a chef.
Christoffer gets new impressions from nature, from working with other chefs and to eat well cooked meals.
What inspires me is everything from dining out, to working with other chefs, or to watch a beautiful sunset – thinking of great flavours and colour combinations distillled from the views.
When he eats out it’s often places like Rolfs kök, Shibumi or just the local sushi take away on the corner.
Cookbooks also gives him new inspirations, expecially books that describes the chefs philosophy. Christoffers favourite cookbook is “Too many chiefs only one indian” by Sat Bains.
I really like the way Bains thinks and how he plans a dish from start to finish. The picture he paints when he plans based on flavours and details is amazing.
Christoffer says that he learnt the basics of cooking along with baking and fermentation of greens early in his career, but he finds it fascinating how easy it is once you’ve dedicated the time to learning the basics well.
I think it’s an integral part of my cooking today; caring for the produce and using the craft of cooking without making things complicated.
What drives Christoffer Sköld is to constantly evolve and improve. This applies both in life and as a chef, until he feels ready to open his own restaurant.
Interactive Cooking is an activity that is extremely fun and great for everyone. It’s hard to find something as fun and inviting that suits all types of people.
During the cooking session, where your shirt sleeves are rolled up and you’re completely dedicated to the task of cooking great food; something happens. Somehow, everyone seems to give their all!