An artisanal bakery, bistro and coffee shop, situated in the heart of old town Stockholm.

Duty details - I founded Chef de partie STHLM AB, to provide technical advice, product and concept development to restaurants, pastry shops and bakeries, on a consult basis. Services range from setting up a new bakery to providing instruction on the creation of all types of pastries and chocolate work with the end goal of streamlining business, expanding product line, and maximizing profits. Services typically include one or all of the following: initial planning and concept development (develop budget, finalize concept) , menu development and equipment requirements (develop menu items, test recipes, determine kitchen layout), menu pricing (create master recipes, calculate food costs, determine selling prices, generate inventory lists, establish vendor relationships) and staff procurement and training.

Duty details - As the teacher for the start-up class, I was responsible for the structure of the education according to the various syllabus modules. Furthermore, I had to alternate practical elements with theory and work actively with surrounding companies in the region to create a good network for students APL (Internship). I also had to follow up on the APL steps towards employers.

Duty details – Working in research and development at Delicato means that I develop new and improve existing products and set the standards for producing, packaging and marketing these products. I also conduct basic tests and use applied research when working on food preservation, food quality and deterioration, making sure that hygienic conditions are maintained during processing, storage and packaging of products. I also test raw ingredients for nutritional value and microbiological quality as well as checking foods for color, taste and flavor. I also develop new products and devise the techniques needed to produce these foods and maintain quality during storage. Another duty is to compare products with those of other brands and participate in surveys which provide information to management about new products and market trends. Finally, I also develop quality control procedures for the manufacture of products in our bakery.

Duty details - As the executive chef/pastry chef for Creative Edge Parties I was responsible for the quality of the food and the training of the staff. I was also responsible for making sure that the annual budget was met as well as developing new food items, scheduling of staff, supervise the ordering of produce and hiring and firing of staff.

Duty details - I was hired on a 6 month consult basis to implement and develop a new core group of American pastries (chocolate chip cookies, brownies, lemon bars cupcakes, muffins etc.) for the demanding New York clientele. The New York market was treated as a test market for the products and the recipes were developed for a nationwide spread. I was in charge of training chefs and associates in the new items. I were also in charge developing a flowchart in the distribution and production of the items as well as finding the right equipment and facilities to make sure the program would be a success.

Duty details - Being the executive pastry chef for chocolate bar means that I'm in charge of creating Bon bons and truffles for them which I sell through my company. Discuss new concepts with Alison and recipe development and try out! Training of her in-house staff in order for them to make sure that the quality the goods are met. Chocolate bar is outsourcing most of her products except Bon bons and truffles, pastries and cakes which I'm in charge of.

Duty details - I was in charge of planning the restaurants different menus that reflected on the seasonal availability that we have here upstate. I worked closely to my line cooks supervising the daily execution of the dishes. I also set up special menus for VIPs and cooked them personally. Another of my duties was to oversee the quality control of the food we checked in. Staying on top of pricing and meeting new purveyors to ensure that the products they had were right for the restaurant. I was also in charge of training the cooks into food safety, waste control and not to forget the recipe development of the savoury kitchen as well as budgeting and keeping track of the food cost.

Duty details - As the pastry chef at 42 I was in charge of planning the dessert menu on a seasonal basis, setting the budget for the department, working on food cost, train and oversee other chefs into executing the right procedure of the desserts I put in place and also research and develop new recipes for new concepts that we would take the restaurant to. Aside from pastries I would prepare breads and other baked goods and pasta as well work on a cheese program for the restaurant. I would also recommend and discuss parings of wine to my desserts with the sommelier.

Duty details - Chef de partie was my private chef and dining service that I started up. Cooking for families that needed a chef for a day or for that dinner party.

Duty details - I worked close to Chef Jonathan Sawyer overseeing the daily operation at restaurant Parea during their opening phase.

Duty details - I worked for the family for 2 years. My responsibilities where to prepare lunch for Mr. Dubin twice a week at his office and for the dinners I did 1 course, for the 3 kids 5 days a week and dinner for the grownups 5 days a week of 3 courses. Occasionally prepping for the plane journey food and traveling with them, sometimes, was also part of my duties. I planned a weekly dinner menu for the kids that consisted of fun and balanced nutritional meals for them and the grownups, Mrs Dubin always touched base with me in the mornings to tell me what she and Mr. Dubin liked to have that day. I always went to the market and picked out everything myself. Only organic foods were bought for the dinners. I was in charge of purchasing the food for the dinner and re-stock for breakfast in the morning but the housekeeper was in charge of breakfast. I worked by myself but I had a helper in the kitchen when needed, for large dinner parties. Mr Dubin loved Asian food so he would give me dishes that he loved to eat in his favourite Asian restaurants and then I would put my twist on them.

Duty details - preparing lunch meals for a staff of 30 people on a daily basis

Duty details - Learning the basics in baking, making pastries, chocolates, Bon-bon, ice cream making and Ice-carving