After a few months of being appointed as a chef for the prestigious banquet, his friend and fellow chef Fredrik Forssell joined the team as well. In a chat before the anticipated masterclass, Phoenix and Forsell talk about their experience at the Nobel dinners and Swedish cuisine. While Forssell skins a salmon effortlessly, running his knife across its body; Phoenix brushes the croutons with onion oil. When it is time to make the salmon puck, Forssell divides the skinned fish into eight elongated portions. “While we never deviate from the Swedish menu in Nobel dinners, personally, I love Indian food.

Source: The Hindu October 08, 2016 00:11 UTC