Masterclass at Sweden India Nobel Memorial 2018 by Michelin star Chef Sayan Issakson

December 24, 2018
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The winters seem wonderful when
there is delectable food to pair with it. We were invited by the Sweden embassy
to be a part of the Master class with the talented Sayan Isaksson. The embassy was well decorated in
the Christmas fervor and evoked a warm ambiance to the guests. The sun was
beaming and it was a beautiful day to experience the scrumptious delicacies.

Introduction
 
Instituted in the memory of
Swedish innovator, entrepreneur and philanthropist Alfred Nobel, it celebrates
the contribution of both Swedish and Indian Nobel Laureates. With the
innovation as its theme, the celebrations spread over a couple of months; act
as a vehicle to showcase the prowess of Swedish companies in India.
The Sweden India Nobel Memorial
Program 2018 comprises a bouquet of events ranging from seminars and panel
discussions to competitions for student and cultural events. The Master Class
with the Swedish Nobel chef Sayan was held under the Sweden India Nobel
Memorial 2018.
Sayan Isaksson is a renowned chef
and has been in charge for the preparation of the prestigious Nobel Dinner
Banquet – the culinary showcase after the esteemed Nobel Prize ceremony.



Chef’s profile

 
Michelin star Chef Sayan Isaksson
is a household name in Sweden who was originally born in Thailand. He was
raised in Sweden after being adopted at only 3 months old, and the country soon
became his home.
Chef Sayan holds wide acclaim for
his 1-Michelin- Star Esperanto restaurant, formerly in Stockholm, which he
opened in 2005. His unique style brings together global culinary influences,
together with contemporary Scandinavian flavors and styling, adding theatrical
visual drama, underlined by technical excellence.
Swedish Chef John Sayan Isaksson
was the hand that fed the brilliant and the mighty at the Nobel Banquet of 2015
and 2016.Feeding 1,350 people at one of the world’s most anticipated dinners –
the Nobel Banquet –  is a chore any chef
would garnish his dreams with. He earned the toque for the Banquet. He was part
of the Swedish Culinary team that won the 2002 culinary World Cup in Luxembourg
and 2004 Culinary Olympics in Erfurt (Germany).
The Master
class
Beetroot petals, mushroom tea,
browned butter
 
Treebranch, Black Garlic, herbs
 
Oystershells, cucumber and dill
raita
 
Ghost of onions, baked onions,
onion broth
 
Marbeled quaileggs, grilled
emulsion
 
Autumn leafs, frozen apples and
milk.
We got to taste a delicious medley
of flavors spiked with healthy ingredients. I loved the oyster shells – perfect
in taste and presentation.
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