Fäviken: How We Do Things | Magnus Nilsson

Magnus Nilsson is the chef of Fäviken Magasinet in northern Sweden and one of the world’s most exciting young chefs.
Raised not far from the restaurant, the young Magnus loved marine biology and cooking. Eventually choosing to pursue the latter, he attended a local cooking school before joining Pontus in the Greenhouse as a pastry chef. At twenty however, he left Sweden for France and an internship at the then-new l’Astrance. After this, he spent a short time at l’Arpege before returning to Sweden. By Christmas 2003, he was in Paris again and back at l’Astrance, where he went on to spend three years.
Once back in Stockholm, he had begun to lose interest in cooking and enrolled in an oenology course. In 2006, Magnus actually arrived at Fäviken, aged twenty-four, not having cooked in two years and intending to be the restaurant’s sommelier.
When the incumbent chef left in 2008, Magnus was left the sole employee and therefore decided to run both kitchen and front of house. He hasn’t looked back since.
About MAD:
MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.

[@edisoncummings7078]

the whispers and coughs on a hot mic really get me into the full experience of attending this lecture

[@reallivebluescat]

charming how he didnt spellcheck :D

[@dittagecoeco2738]

Rock'n'roll

[@Adeline9418]

Carl Fredrik hater