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 takes 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 distilled from the views.
When he eats out it’s often at places like Rolfs kök, Shibumi or just the local sushi take away on the corner.
Cookbooks also gives him new inspiration, especially books that describe 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 his dishes is amazing – I love the way he maps out flavours and details.
Christoffer says that he learnt the basics of cooking along with baking and fermentation early in his career, but he finds it fascinating how easy it is once you’ve dedicated time to learning the basics really well.
What drives Christoffer Sköld is to constantly evolve and improve. This applies both in life and professionally, until he feels ready to open his own restaurant.
About working at AVEQIA he says; 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.
Something special happens during the cooking session, when your shirt sleeves are rolled up and you’re completely dedicated to the task of cooking great food. Somehow, everyone seems to give it their very best!