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작성자요술공주 조회 108회 작성일 2021-10-18 06:43:14 댓글 0

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What it takes to WIN in the biggest cooking competition in the world - IKA Culinary Olympics 2020!

An original Badass Food Stories production going behind the scene at the Swedish culinary team's last practice in Stockholm before IKA Culinary Olympics 2020.

If you like our videos, please support us by subscribing to our channel, hit the bell button, and please leave a comment and gives thumbs up on our videos. http://m.youtube.com/channel/UCtNuME0QUrTIK3loqQXepBQ?sub_confirmation=1

Few culinary experiences have touched us like witnessing the Swedish culinary team coming together to cook for the gold. The amount of teamwork, dedication, and hard work are by far one of the most inspiring stories Sweden currently has to tell. For the past year, they have together scouted Swedish suppliers and together with them, selected the very best ingredients from all over Sweden to compete with. Here is our portrait of the Swedish culinary team, hope you will enjoy it. SWEDEN WON SILVER - big congrats Svenska Kocklandslaget!

CHEF’S TABLE MENU

BUTTER \u0026 DIP: Butter with brassica Rapa oil, rapeseeds, and marigold 
Cream cheese emulsion with green tomato \u0026 pickled ramson capers

FINGERFOOD:
Poached oysters with fennel and Nordic wasabi.
Crispy potato stuffed with Kalix vendace roe and sour cream. Blanched broccoli dipped in jalapeño emulsion and quinoa. Chicken liver crème with Sauternes-infused pumpkin and star aniseedPâte à choux stuffed with caramelized onion, sherry, and Wrångebäck cheese 
Celeriac baked in apple cider vinegar stuffed with smoked egg crème and chanterelle

FESTIVE PLATTER
Salmon three ways: gravlax, cold poached, and smoked. Served with pickled kohlrabi, sour cream and trout roe with mustard crème
Baked turbot with sea lettuce and horseradish.Served with blanched sugar pea, lemon jelly and cress-sabayonne
Steamed lobster tail with rillette of the claw with a tomato and chili cover. Served with infused artichoke and carrot, an emulsion of artichoke petals with lightly roasted tomato vinaigrette
Salad of frisée, fennel, and seaweed

VEGAN COURSE: Terrine of Jerusalem artichoke and king oyster mushroom seasoned with truffles. Roasted and puréed Jerusalem artichoke. Served with pickled kohlrabi stuffed with ginger together with sautéd cabbage and yellow peas and a sauce from roasted cabbage and mushrooms.

MAIN COURSE: Lamb saddle wrapped in lamb shoulder mousseline, black morel filled with mousseline tasted with lemon thyme and espelette pepper. Served with baked mushroom filled with lamb shoulder rillette topped with goat foam. White asparagus, pickled cucumber, grilled chives emulsion and lamb jus.

DESSERT: Vanilla ice cream, warm almond cake stuffed with apple compote and roasted almonds Served with lemon meringue, apple salad, lemon crème pâtissièreand spiced warm apple sauce

PETIT FOUR
Black currant juice in a chocolate shell, black currant marmalade, tuile and pistachio sponge
Glazed hazelnut panna cotta with miso, rum and brownie
Raspberry toffee with rose curd, meringue
Arctic raspberry crème 

SWEDISH CULINARY TEAM:
Swedish Culinary team: https://instagram.com/kocklandslaget?igshid=s6f22yi24e4u
Swedish Culinary team: https://kocklandslaget.se

Kocklandslaget 2019-2020:
Fredrik Andersson, Team Manager: https://www.instagram.com/anderssonfredrik_/
Jimmi Eriksson, Team Captain: https://instagram.com/jimmi_e?igshid=1eyop3i9rh2ol
Ludwig Tjörnemo, Chef: https://instagram.com/ltjornemo?igshid=munmip3ogx5x
Anders Karlsson, Chef: https://instagram.com/andersagogo?igshid=87k1c9ok043t
Daniel Haynes, Chef: https://instagram.com/daniel.a.haynes?igshid=19jepgrmgy0lr
Henrik Herbertsson, Chef: https://instagram.com/henricherbertsson?igshid=1agnvu8vufnac
Anders Isaksson, Chef: https://instagram.com/isakssonanders?igshid=1nq97kyg2vzlf
Kasper Kleihs, Head of Pastry: https://instagram.com/kasperkleihs?igshid=hykon5ktl3se
Sebastian Pettersson, Pastry Chef: https://instagram.com/antonhusa?igshid=l3mtxxd4zic9
Anton Husa, Pastry Chef: https://instagram.com/antonhusa?igshid=l3mtxxd4zic9
Hanna Claesson, Commis: https://instagram.com/hannaclaessonnn?igshid=1v2rb1iox1lh2
Matilda Ewaldh, Commis: https://instagram.com/ewaldhmatilda?igshid=z7fe93hvs52p
Matilda Pylkkö, Commis: https://instagram.com/matildapylkko?igshid=pbdnfijpnxpi
Ludvig Persson, Commis: https://instagram.com/ludvig__persson?igshid=7n9za302w329

IKA Olympics: https://instagram.com/ikaolympics?igshid=1mjylwqd8q0ce
IKA Olympics: https://www.olympiade-der-koeche.com/en/

Chef Table food photography at the end of the video is taken by Per-Erik Berglund: https://www.znapshot.se

FOLLOW US:
Instagram: https://www.instagram.com/badassfoodstories/
Website: http://www.badassfoodstories.com
Facebook: https://www.facebook.com/badassfoodstories
LinkedIn: https://www.linkedin.com/company/badass-food-stories

CONNECT WITH US:
Gustaf Björlin, DP \u0026 editor: https://www.gustafbjorlin.com/
Nicole Jacobsen, Producer \u0026 managing director: https://www.linkedin.com/in/nicolechjacobsen/
Epidemic Sound : Incredible work you two!! SUPER inspiring to see (AND ofc hear ). This is mouthwatering good
Emma Möllerberg : WOOW! You did it again - or rather you've outdone yourselves!
Fion Chan : LOVE your content and the quality of the videos! I really hope that you guys can get sponsorship to start your own documentary series!
Gruesume : Love this!! That’s the kind of food i would never want to eat because it looks so perfect and I wouldn’t want to mess it up lmao!
Joakim Nilsson : Wow, the dedication this team show! Just wish we could taste some of the dishes, they look absolutely spectacular.

Korean food is Korean food & it's nothing like it!

An original Badass Food Stories production learning about Korean street food from a Swedish chef who ate his way through Seoul for two years while being a "home wife".

If you like our videos, please support us by subscribing to our channel, hit the bell button, and please leave a comment and gives thumbs up on our videos. http://m.youtube.com/channel/UCtNuME0QUrTIK3loqQXepBQ?sub_confirmation=1

If you fancy K-pop \u0026 Korean street food flavors from Seoul, Madam in Stockholm is your must-visit. We hooked up with Gustav, a Swedish chef who ate his way through Seoul while being a "home wife". He moved back from Korea after two years to open his own restaurant here in Stockholm. We wanted to hear his thoughts on Korean cuisine, why he loves it so much, and the current state of Korean food culture here in Sweden. Madam also happens to be one of our personal favorite restaurants in Stockholm!

Madam: https://www.instagram.com/madamsthlm/
Madam 마담: https://madamsthlm.se/
Korean supermarket visit in the episode: http://www.koreanfood.se/

FOLLOW US:
Instagram: https://www.instagram.com/badassfoodstories/
Website: http://www.badassfoodstories.com
Facebook: https://www.facebook.com/badassfoodstories
LinkedIn: https://www.linkedin.com/company/badass-food-stories

CONNECT WITH US:
Gustaf Björlin, DP \u0026 editor: https://www.gustafbjorlin.com/
Nicole Jacobsen, Producer \u0026 managing director: https://www.linkedin.com/in/nicolechjacobsen/
THE MUSIC WE USE: http://share.epidemicsound.com/badass - Great for filmmakers!
Nalou à Stockholm : Awesome video and interview now i'm craving for some korean food
Annie Crossley : Superb shots! Beautiful storyline. Great work guys!!
Anders Husa & Kaitlin Orr : Very nice video! Makes us want to check out this place next time in Stockholm.
Pontusjoh : Ännu en fantastisk video!
Christian Andersen : Very nice! Looking forward to more videos ..

IKA & INTERGASTRA - Die Eröffnung 2020

Es ist soweit, IKA und INTERGASTRA wurden in Stuttgart eröffnet!
Ein fulminantes Spektakel bei dem Olympiasieger Fabian Hambüchen, die IKA Flamme entzündete.

Die INTERGASTRA ist die Leitmesse für Hotellerie und Gastronomie. Die Veranstaltung präsentiert sich auf 115.000 m² Fläche in allen 10 Hallen der Messe Stuttgart und ist mit rund 1.400 Ausstellern größter Branchentreffpunkt in Deutschland. Alle zwei Jahre informieren sich knapp 100.000 Fachbesucher zu den Schwerpunkten Food/Küche, Hotel, Ausstattung/Ambiente, Dienstleistung \u0026 IT, Getränke, Kaffee sowie Speiseeis. Der Pflichttermin für Gastgeber bietet Neuheiten, viele Möglichkeiten zum fachlichen Austausch und ermöglicht den Blick über den Tellerrand.

Vom 14. bis 19. Februar 2020 findet die IKA/Olympiade der Köche erstmals parallel zur INTERGASTRA statt. Im Olympiajahr 2020 kämpfen unter dem Motto #dabeiseinistalles internationale Köche-Teams auf der Messe Stuttgart vier Tage lang um die Medaillen. INTERGASTRA-Besucher haben vom 15. bis 18. Februar 2020 die Möglichkeit, mehr als 2.000 Köchen aus über 70 Ländern beim Live-Kochen über die Schulter zu schauen, sie beim Zubereiten der rund 8.000 internationalen Menüs anzufeuern und diese hochwertigen Gerichte aus aller Welt zu genießen.

Mehr Infos unter: https://www.messe-stuttgart.de/intergastra/
Kanal abonnieren: https://www.youtube.com/user/MesseStuttgart

⬇ ⬇ ⬇ Schreib uns, komm vorbei!
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Twitter: https://bit.ly/2C6l3gK

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