Jan can trace his roots to the medevial island of
Gotland in the Baltic Sea. He started culinary school after having
choosen between an art-education and the culinary school.
Jan
has a great interest for color, shapes and textures, which has it's
foundation in his artistic sence. He feels that the greatest
influence on his cooking came from his early exposure to the traditional
Swedish food prepared by his family, where the men always have been
in the center of the kitchen. His earliest model in cooking
is his grand-mother, who cooked a lot of freshly caught fish that
his grandfather used to bring home.
The
foundation in Jans' cooking can also be found on Gotland where you
find a lot of fish, such as cod, flounder and turbot, lamb, herbs
and a lot of vegetables. To follow the seasons and use the ingredients
when they are at its best is a matter of course for Jan. Jans
view on modern cooking is to present traditional swedish ingredients
with a modern touch based on high flavours, contrasts and excellent
technique.
His ability to combine differences in flavours, colors, shapes and
textures with excellent technique, is his greatest strenght.
Jans recepies
has been published in some of the Swedish newspapers and magazines,
such as Elle à la carte and Veckorevyn. Several more are planned
to be published in the near future. He has also had his own foodcolumn
in Reporter magazine. Jan is now a Contributing Chef at AllAboutFood.net
hosting "Cooking with Jan - The Swedish Chef" in
the Swedish Pavilion.
"The most
important with cooking is afterall the joy of it. It has to
be fun to cook", says Jan. "Because if you feel the joy it will bring
out the passion - and if you have a lot of fun and a lot of passion
- you can't go wrong!"
He started
the culinary school in Jönköping in 1981. He choosed between some
form of artistic education and culinary school. His artistic interest
for color, shapes and textures can be found in his cooking combined
with an excellent technique and a very good feeling for tastes.
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