{"id":4375,"date":"2023-01-13T09:00:00","date_gmt":"2023-01-13T09:00:00","guid":{"rendered":"https:\/\/inrikesmagasin.se\/?p=4375"},"modified":"2024-01-10T14:04:44","modified_gmt":"2024-01-10T14:04:44","slug":"niklas-ekstedt-en-matlagare-2","status":"publish","type":"post","link":"https:\/\/inrikesmagasin.se\/en\/niklas-ekstedt-en-matlagare-2\/","title":{"rendered":"Niklas Ekstedt \u2013 a chef"},"content":{"rendered":"
I sitt yrkesliv ser Niklas sig framf\u00f6r allt som en matlagare och det \u00e4r den rollen han s\u00f6ker \u00e4ven d\u00e5 han g\u00e5r utanf\u00f6r k\u00f6ket \u2013 in i b\u00f6ckernas v\u00e4rld och in i v\u00e5r TV-ruta. Hur han ser p\u00e5 sin roll som entrepren\u00f6r ber\u00e4ttar han ocks\u00e5 om h\u00e4r, innan vi avslutar med tv\u00e5 smarriga recept som du kan laga d\u00e4r hemma.<\/p>\n\n\n\n
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Vegetable fermentation is the most ancient way of preserving produce, and it's interesting that it faded into obscurity until relatively recently. In the 70s and 80s, there was a strong trend towards pasteurising all food; people believed it was dangerous to eat otherwise.<\/p>\n<\/blockquote>\n\n\n\n
The star chef, presenter and cookbook author Niklas Ekstedt describes himself as a restless person who usually has one project too many going on. A fitting expression is that he is a man with many irons in the fire \u2013 something that satisfied diners who have eaten food cooked over an open fire at the star restaurant Ekstedt in \u00d6stermalm, Stockholm, and Ekstedt at The Yard in London can vouch for. <\/p>\n\n\n\n
When INRIKES meets via Zoom, Niklas is tired. He has just returned home from a long day at work, where he prepared Christmas food for hungry restaurant guests. He is sitting in a deep armchair in front of a bookshelf packed with books and is yawning a little. <\/p>\n\n\n\n
The well-stocked bookshelf is proof that Niklas has always loved to read and that the history of food is particularly close to his heart. That's why he was especially pleased that the book Happy Food, which he wrote together with science journalist Henrik Ennart, has been a worldwide success. At the end of last year, a deluxe edition was released, complete with a brand-new chapter on the latest findings and accompanying recipes that are guaranteed to satisfy both body and soul.<\/p>\n\n\n\n
Was it a surprise to you that Happy Food became such a success? <\/strong><\/p>\n\n\n\n
- It was great fun. We were very pleased with the script ourselves and felt it was a successful project. But we never really thought it would sell that well, but it's fun.<\/p>\n\n\n\nPhoto: Petter B\u00e4cklund<\/figcaption><\/figure>\n\n\n\n
Connecting food, history, and science is very exciting. Do you think we modern generations have forgotten a lot of the food knowledge that existed before about cooking and the health benefits of their preparation methods? <\/strong><\/p>\n\n\n\n
\u2013 I don't think they knew it was healthy. I think it's about a sort of pattern, that people did things this way and had been doing it for generations, but they didn't question it much. It wasn't as if there were trendy diets directly; it was what was available and what there was. It was a slow process for humankind to live longer and feel better. It's quite exciting when they've found excavations and discovered people who were very old when they died. It's clear that life expectancy has increased, but it's interesting that even in the past, people could live to be 80, 90, 100 years old.<\/p>\n\n\n\n
Fermentering av gr\u00f6nsaker \u00e4r ju det mest ur\u00e5ldriga s\u00e4ttet att ta hand om r\u00e5varor och det \u00e4r intressant att det kom s\u00e5 i skymundan, till relativt nyligen. P\u00e5 70- och 80-talet var det en stark trend att man skulle past\u00f6risera all mat, man trodde att det var farligt att \u00e4ta annars. I USA var det \u00e4nnu mer extremt, opast\u00f6riserade ostar f\u00f6rbj\u00f6ds och s\u00e5 vidare. Men nu har ju forskningen visat sig vara helt fel. Det jag tycker \u00e4r mest sp\u00e4nnande med fermentering och det s\u00e4ttet att \u00e4ta p\u00e5 och att \u00e4ta en mer varierad och en lite mer \u2018funky\u2019 mat \u00e4r att det ger en ganska snabb effekt p\u00e5 mags\u00e4cken och p\u00e5 ditt m\u00e5ende. Det vet man ju sj\u00e4lv, om man m\u00e5tt d\u00e5ligt eller druckit lite f\u00f6r mycket vin och f\u00f6rst\u00f6rt magen s\u00e5 p\u00e5 bara n\u00e5gra dagar s\u00e5 kan man \u00e4ta bra och f\u00e5 i sig lite korrekt s\u00e5 m\u00e5r du ju bra p\u00e5 en g\u00e5ng.<\/p>\n\n\n\nPhoto: Petter B\u00e4cklund<\/figcaption><\/figure>\n\n\n\n
Niklas Ekstedt<\/strong>\n \nAge:<\/strong> 44 \nBor<\/strong> Stockholm \nFamily<\/strong> His wife Katarina, publisher and author, teenage sons Vinston and John. \nOccupation<\/strong> Chef, restaurateur, presenter and cookbook author. \nCurrently<\/strong> With the books Happy Food 2.0, written together with science journalist Henrik Ennart, and the cookbook Hemma, which contains recipes for the home cook who wants to take their cooking to a new level without it taking too long.<\/pre>\n\n\n\n
Hemma \u00e4r ocks\u00e5 en h\u00e4ftig kokbok. N\u00e4r du lagat finmat till restaurangg\u00e4ster en hel dag, orkar du laga hemma till familjen ocks\u00e5? <\/strong><\/p>\n\n\n\n
\u2013 Dels hade vi d\u00e5 gjort boken Happy Food och jag m\u00e4rkte att min matlagning hemma hade f\u00f6r\u00e4ndrats ganska mycket, hur jag \u00e4ter, och jag k\u00e4nde att jag lagade nyttigare mat och mer gr\u00f6nt och s\u00e5d\u00e4r. Under pandemin s\u00e5 gick ju restaurangen ned kraftigt i f\u00f6rs\u00e4ljning och vi hade inte s\u00e5 m\u00e5nga g\u00e4ster. N\u00e4r vi hade uteg\u00e5ngsf\u00f6rbud kunde vi inte ha \u00f6ppet restaurangen efter klockan sju p\u00e5 kv\u00e4llen. S\u00e5 det var v\u00e4ldigt kul att vara hemma mycket och laga mat till familjen. Jag l\u00e4rde mig v\u00e4ldigt mycket under den perioden s\u00e5 det ville jag dela med mig av i boken.<\/p>\n\n\n\n
\u00c4r dina barn intresserade av matlagning eller \u00e4ter de helst det du lagar? <\/strong><\/p>\n\n\n\n
\u2013 N\u00e4, de \u00e4r inte s\u00e4rskilt intresserade, men det kanske kommer. De \u00e4ter allting. De \u00e4r j\u00e4tteduktiga och de kan mycket om mat. De k\u00e4nner till exempel till var r\u00e5varorna kommer ifr\u00e5n, men de har inget naturligt superintresse.<\/p>\n\n\n\n
Du \u00e4r k\u00e4nd f\u00f6r att laga mat \u00f6ver \u00f6ppen eld. Vad \u00e4r det b\u00e4sta att laga \u00f6ver \u00f6ppen eld p\u00e5 vintern? <\/strong><\/p>\n\n\n\n
\u2013 Jag brukar oftast g\u00f6ra n\u00e5gonting som g\u00e5r ganska snabbt. Om man t\u00e4nker sig p\u00e5 vintern att man har en \u00f6ppen eld med bj\u00f6rkved s\u00e5 tycker jag personligen att det passar bra att laga mat i en gjutj\u00e4rnspanna ovanp\u00e5 elden. D\u00e5 kan man laga till exempel lite k\u00f6ttbitar i botten och sedan kanske man g\u00f6r en snabb pyttipanna med r\u00e4tt mycket gr\u00f6nt i. Det \u00e4r en v\u00e4ldigt enkel och snabb grej att g\u00f6ra \u00f6ver \u00f6ppen eld.<\/p>\n\n\n\n
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Det \u00e4r alltid fascinerade att tr\u00e4ffa svenska och nordiska kollegor som har lyckats internationellt.<\/p>\n<\/blockquote>\n\n\n\nPhoto: Petter B\u00e4cklund<\/figcaption><\/figure>\n\n\n\n
N\u00e4r b\u00f6rjade ditt intresse f\u00f6r att laga mat \u00f6ver \u00f6ppen eld? <\/strong><\/p>\n\n\n\n
\u2013 Det b\u00f6rjade n\u00e4r vi k\u00f6pte hus p\u00e5 Ingar\u00f6 i Stockholms sk\u00e4rg\u00e5rd f\u00f6r cirka fjorton \u00e5r sedan. Det var ett litet torp och jag har alltid varit v\u00e4ldigt intresserad av historia s\u00e5 jag satte i g\u00e5ng och b\u00f6rjade l\u00e4sa p\u00e5 lite grand kring torphistoria och kring k\u00f6ket och hush\u00e5llet. Vi hade ingen elektricitet, eller r\u00e4ttare sagt vi hade det men den har v\u00e4ldigt begr\u00e4nsad, den r\u00e4ckte till att ladda en mobil och ha en gl\u00f6dlampa. Vi hade en vedspis och jag b\u00f6rjade laga mat p\u00e5 den. Jag blev s\u00e5 j\u00e4dra fascinerad av den d\u00e4r vedspisen s\u00e5 jag \u00e5kte in till Kungliga biblioteket och l\u00e5nade och l\u00e4ste litteratur om det d\u00e4r. Intresset v\u00e4xten och nu har jag en hel bokhylla fylld med b\u00f6cker om gammalt svenskt hush\u00e5ll. N\u00e4r jag b\u00f6rjade l\u00e4sa p\u00e5 om tekniken och hur man lagade innan det fanns elektricitet.<\/p>\n\n\n\n
Du har en restaurang i London, Ekstedt at The Yard. Vad \u00e4r det mest popul\u00e4ra p\u00e5 menyn d\u00e4r? <\/strong><\/p>\n\n\n\n
\u2013 Det \u00e4r n\u00e4r vi lagar skaldjur, f\u00f6r britter t\u00e4nker inte p\u00e5 Sverige som ett land d\u00e4r man \u00e4ter skaldjur. Vi lagar ju mycket skaldjur i Sverige. V\u00e4stkusten \u00e4r ju k\u00e4nt f\u00f6r sin hummer och vi \u00e4ter mycke kr\u00e4ftor, krabba och ostron. N\u00e4r vi tillagar skaldjur g\u00f6r vi det p\u00e5 ett annat s\u00e4tt \u00e4n britterna, s\u00e5 det \u00e4r positivt.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Har du n\u00e5got nytt TV-projekt p\u00e5 g\u00e5ng f\u00f6r tillf\u00e4llet? <\/strong><\/p>\n\n\n\n
\u2013 I v\u00e5r \u00e4r jag aktuell i ett TV-program p\u00e5 SVT som vi spelade in i somras. Det \u00e4r fokus p\u00e5 vild mat och Norrland.<\/p>\n\n\n\n
Hur hanterar du ditt k\u00e4ndisskap? Tycker du om att bli igenk\u00e4nd? <\/strong><\/p>\n\n\n\n
\u2013 Jag bryr mig inte s\u00e5 mycket. I Sverige och England blir jag igenk\u00e4nd varje dag, men om jag \u00e4r i USA eller Frankrike s\u00e5 h\u00e4nder det bara om det \u00e4r n\u00e5gon svensk som k\u00e4nner igen mig. Enda g\u00e5ngen det kan vara jobbigt \u00e4r om man \u00e5ker tunnelbana sent p\u00e5 natten och n\u00e5gon som \u00e4r full kommer fram och vill prata, men oftast \u00e4r det ju bara positivt.<\/p>\n\n\n\n
Vad beundrar du hos andra? <\/strong><\/p>\n\n\n\n
\u2013 Jag \u00e4r fascinerad och inspirerad av m\u00e5nga olika m\u00e4nniskor. Allt fr\u00e5n f\u00f6rfattare till konstn\u00e4rer, filmmakare och \u00e4ven kockar s\u00e5 klart. Det \u00e4r alltid fascinerade att tr\u00e4ffa svenska och nordiska kollegor som har lyckats internationellt. N\u00e4r man sj\u00e4lv har startat restauranger utomlands s\u00e5 vet man hur otroligt sv\u00e5rt det \u00e4r.<\/p>\n\n\n\n
Har du n\u00e5gon favoritplats i Sverige?<\/strong><\/p>\n\n\n\n
\u2013 Jag gillar J\u00e4mtland j\u00e4ttemycket. Jag v\u00e4xte upp d\u00e4r och det k\u00e4nns fortfarande som att jag kommer hem n\u00e4r jag \u00e4r d\u00e4r. Svenska fj\u00e4llen generellt \u00e4r min favoritplats.<\/p>\n\n\n\n
N\u00e4r du bor och arbetar i Stockholm och London och andra stora st\u00e4der, l\u00e4ngtar du norrut och till mindre orter och landsbygd till vardags?<\/strong><\/p>\n\n\n\n
\u2013 Yes. Every day. Every hour. Not a day goes by without me thinking about it. Now the children are teenagers and they go to school in Stockholm. They do ski a lot, mind you, and enjoy being in the mountains. It will get easier when the children get older, as then you can choose to live where you want.<\/p>\n\n\n\n
3 Snabba:<\/strong> \n\nFamily favourite dish? <\/strong>\n- Courgette fritters or courgette fritters. Courgette in general is very popular at home. It's fun because it's quite cheap and easy. \nIs there anything you don't eat? <\/strong>\nMcDonald's. \nWhat's the most sinful thing you eat?<\/strong> \n- A Gott & Blandat bag sometimes, perhaps.<\/pre>\n\n\n\n
How do you handle your entrepreneurship? I\u2019m guessing you have a strong team around you? <\/strong><\/p>\n\n\n\n
\u2013 Yes, of course you have to have a good team that really knows finance and publishers who have expertise. I don't like the word entrepreneur very much; it feels a bit worn out. Almost anyone calls themselves an entrepreneur. I wish there were a better word for it. I feel most like a chef and cook. And then, by extension, I can take that with me and act as a consultant in my area of expertise, on TV or in a book, or in various restaurant contexts. But I don't like doing things where I don't get to be a cook. For example, I wouldn't want to be on a TV show where I'm dancing or something like that. I try to stick to my subject and my profession when I'm being professional. In my free time, I might consider dancing, riding a horse, or skiing, but at work, I like to cook.<\/p>\n\n\n\n
What does the future look like? What's on the agenda for winter and spring? <\/strong><\/p>\n\n\n\n
\u2013 Now it's important to manage what I have. I've started a lot of different projects, restaurants in Stockholm and London, TV programmes and more, so I feel I have to be professional and sort it out and deliver these projects as good products. I think it will take five to ten years of management to make it even better. It would be great to get two Michelin stars at Ekstedts, for example. We have one star but I would very much like to have two.<\/p>\n\n\n\nPhoto: Petter B\u00e4cklund<\/figcaption><\/figure>\n\n\n\n
Do you have a strong competitive streak? <\/strong><\/p>\n\n\n\n
Yes, I probably have. Otherwise, I don't think I would have had the same drive as I do. I believe you are born with it. I think it's personal to always move forward and to nurture what you have to make it even better and even bigger. I believe that's very difficult to teach; I think it's something that just exists within you. You can have competence, and you can have people who manage things calmly and who can see things in different shades, and it's good for me to be surrounded by such people. But you notice when you meet someone who is truly driven to move forward. I believe many, including myself, who have similar traits get very excited by the early stages of a project. It's incredibly rewarding and fun to build a case, design a restaurant, or write the first menu. To be there on the first night, to come up with new concepts. To be involved from the start of a project, that feeling is very addictive.<\/p>","protected":false},"excerpt":{"rendered":"
I sitt yrkesliv ser Niklas sig framf\u00f6r allt som en matlagare och det \u00e4r den rollen han s\u00f6ker \u00e4ven d\u00e5 han g\u00e5r utanf\u00f6r k\u00f6ket \u2013 in i b\u00f6ckernas v\u00e4rld och in i v\u00e5r TV-ruta. Hur han ser p\u00e5 sin roll som entrepren\u00f6r ber\u00e4ttar han ocks\u00e5 om h\u00e4r, innan vi avslutar med tv\u00e5 smarriga recept som […]<\/p>\n","protected":false},"author":5,"featured_media":4376,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,6],"tags":[59,42,56,57,58,55],"class_list":["post-4375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-intervju","category-mat-dryck","tag-happy-food","tag-inrikes","tag-kock","tag-krogare","tag-mat","tag-niklas-ekstedt"],"acf":[],"yoast_head":"\n
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