We were delighted to welcome Fredrik Berselius for the launch of his first book ASKA. In partnership with Phaidon, the Michelin-starred Chef came to our school to share his industry knowledge and experience with our students.
In 2012, Chef Fredrik opened up his very own restaurant ASKA, serving cuisine fuses Scandinavian flavours with the heart of Brooklyn, New York. He earned his first Michelin star and his restaurant was named by Bon Appétit magazine as one of the “10 Best New Restaurants in America”. Shortly after, Chef Fredrik relocated the restaurant to a much larger venue.
Chef Fredrik delivered an insightful talk to students of Le Cordon Bleu expressing his entrepreneurial spirit, philosophy and experience of being both a Chef and Restaurant Manager.
Students learned a lot about how to start a business, overcome challenges and how to stay motivated even when going through turbulent times.
He also served some remarkable tasters known as Birch and Black Trumpet and Birchwood Ice Cream. They were prepared with ingredients that are unusual to pair together yet tasted wonderful, such as mushroom infused with sugar. He used birch to flavour the ice cream, candied black trumpet mushrooms, syrup from black trumpet, and woodruff. The natural aroma of the dishes reflected greenery and the forest however the taste was quite the contrary - it was more like a dessert.
Chef Fredrik’s style of food is definitely healthy, simple yet tremendously unique.
We would like to sincerely thank Chef Fredrik for sharing his inspirational journey and recipes with the students of Le Cordon Bleu London.