The Culinary Institute of America

Chef Magnus Ek is the chef and owner of Oaxen Krog and Oaxen Slip in Stockholm. Over the past five years, Oaxen Krog has been named one the world’s top 50 restaurants by Restaurant magazine. Chef Magnus Ek's cooking relies heavily on wild plants and ingredients from local farms. In this demonstration, Chef Ek shows us some wild herbs has foraged. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

Sayan Isaksson is the soft-spoken chef behind the bold flavors at Restaurant Esperanto in Stockholm.  The Thailand-born, Swedish-raised Isaksson skillfully marries Asian flavors with traditional Scandinavian ingredients.  In this demonstration, Chef Sayan prepares fresh monkfish with marinated monkfish liver, dried yuba chips and fresh daikon. Find recipes at www.CIAprochef.com/WCA.

Sayan Isaksson is the soft-spoken chef behind the bold flavors at Restaurant Esperanto in Stockholm.  The Thailand-born, Swedish-raised Isaksson skillfully marries Asian flavors with traditional Scandinavian ingredients.  In this demonstration, Chef Sayan prepares fresh monkfish with marinated monkfish liver, dried yuba chips and fresh daikon. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

Sayan Isaksson is the soft-spoken chef behind the bold flavors at Restaurant Esperanto in Stockholm.  The Thailand-born, Swedish-raised Isaksson skillfully marries Asian flavors with traditional Scandinavian ingredients.  In this demonstration, Chef Sayan prepares fresh monkfish with marinated monkfish liver, dried yuba chips and fresh daikon. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

After a series of distinguished apprenticeships at El Bulli, The Fat Duck, and The French Laundry, Chef Niklas Ekstedt opened restaurants Niklas in Helsingborg, Sweden, and Ekstedt in Stockholm. At Ekstedt, he does all his cooking over an open fire pit using only cast-iron pots and tools. Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a finishing touch of hay to this dish of sweetbreads with corn and summer truffle. Find recipes at www.CIAprochef.com/WCA.

After a series of distinguished apprenticeships at El Bulli, The Fat Duck, and The French Laundry, Chef Niklas Ekstedt opened restaurants Niklas in Helsingborg, Sweden, and Ekstedt in Stockholm. At Ekstedt, he does all his cooking over an open fire pit using only cast-iron pots and tools. Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a finishing touch of hay to this dish of sweetbreads with corn and summer truffle. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

After a series of distinguished apprenticeships at El Bulli, The Fat Duck, and The French Laundry, Chef Niklas Ekstedt opened restaurants Niklas in Helsingborg, Sweden, and Ekstedt in Stockholm. At Ekstedt, he does all his cooking over an open fire pit using only cast-iron pots and tools. Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a finishing touch of hay to this dish of sweetbreads with corn and summer truffle. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

Danyel Couet, chef and co-owner of Stockholm’s F12 restaurant, is a Bocuse d´Or silver award winner and a multiple gold medalist on the Swedish culinary team. Drawing upon his French and Swedish heritage, Chef Couet’s cooking blends traditional Swedish ingredients with classic French techniques. Demonstrating his signature dish at F12, Chef Couet prepares locally raised veal with Scandinavian lobster tail, asparagus, and lemon confit. Find recipes at www.CIAprochef.com/WCA.

Danyel Couet, chef and co-owner of Stockholm’s F12 restaurant, is a Bocuse d´Or silver award winner and a multiple gold medalist on the Swedish culinary team. Drawing upon his French and Swedish heritage, Chef Couet’s cooking blends traditional Swedish ingredients with classic French techniques. Demonstrating his signature dish at F12, Chef Couet prepares locally raised veal with Scandinavian lobster tail, asparagus, and lemon confit. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

Danyel Couet, chef and co-owner of Stockholm’s F12 restaurant, is a Bocuse d´Or silver award winner and a multiple gold medalist on the Swedish culinary team. Drawing upon his French and Swedish heritage, Chef Couet’s cooking blends traditional Swedish ingredients with classic French techniques. Demonstrating his signature dish at F12, Chef Couet prepares locally raised veal with Scandinavian lobster tail, asparagus, and lemon confit. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

Stefano Catenacci is the chef of the opulent Operakällaren restaurant in Stockholm, a job that comes with the added responsibility of cooking for the King of Sweden. We join Chef Catenacci in the kitchens of Operakällaren as he recreates a few of the dishes he prepared for the royal wedding of Sweden’s Princess Madeleine and Christopher O'Neill.  Find recipes at www.CIAprochef.com/WCA.

Stefano Catenacci is the chef of the opulent Operakällaren restaurant in Stockholm, a job that comes with the added responsibility of cooking for the King of Sweden. We join Chef Catenacci in the kitchens of Operakällaren as he recreates a few of the dishes he prepared for the royal wedding of Sweden’s Princess Madeleine and Christopher O'Neill.  Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

Stefano Catenacci is the chef of the opulent Operakällaren restaurant in Stockholm, a job that comes with the added responsibility of cooking for the King of Sweden. We join Chef Catenacci in the kitchens of Operakällaren as he recreates a few of the dishes he prepared for the royal wedding of Sweden’s Princess Madeleine and Christopher O'Neill.  Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

Situated on a tranquil island in the Stockholm archipelago, Chef Morten Carlson of Fjäderholmarna Krog demonstrates the classic smörgåsbord dish, gravlax. Download Podcast Video

Situated on a tranquil island in the Stockholm archipelago, Chef Morten Carlson of Fjäderholmarna Krog demonstrates the classic smörgåsbord dish, gravlax.