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Top chef pushes boundaries
with Danish Crown

Randers, 12 October 2011

The Nordic Chef of the Year wants to change Danish eating habits, and Danish Crown is his partner on this quest.

Veal, beef tenderloin and pork belly are quickly disappearing from the kitchen at Danish Crown’s Anuga stand where chef Kenneth Hansen is treating guests to the best of Nordic cuisine.

He has composed the menu for Danish Crown’s stand at Europe’s largest food trade show himself, and the 29-year-old top chef is pleased with both the food and his partnership with Danish Crown.

- My partnership with Danish Crown means a lot to me. Working with such a large company is incredibly exciting because it can help move things in the right direction, says Kenneth Hansen.

He is delighted that Danish Crown is always ready to supply new and exciting cuts, which will hopefully both take the Danes and Svinkløv Badehotel, the seaside hotel where Kenneth Hansen usually does his amazing cooking, to new culinary levels.

Uncompromising
He has, for example, helped develop a whole new series of ready meals under Danish Crown’s ‘Stjernekokken’ or ‘Star chef’ label, which is sold in Irma supermarkets.

- In this case, I was asked to develop a number of products without compromising on quality in any way. And the results are very satisfactory indeed. Of course, minor adjustments are required when you are no longer making gravy for two diners, but for 4,000, but the idea is basically that consumers should not be able to taste the difference between the gravy made by me in person and the one they buy in Irma, says Kenneth Hansen.

Learning a lot
What it also means is that Kenneth Hansen has to aim even higher back home at Svinkløv Badehotel to ensure that diners still have a special experience. But Kenneth Hansen is absolutely ready to take up the challenge.

- Danish Crown gets some new products, but I am also learning so much from this partnership, and becoming a better chef in the process, says Kenneth Hansen.

Precisely how much he has learnt, he will be able to demonstrate next year when he expects to compete in the Bocuse d'Or world cooking contest in France. Winning the Bocuse d'Or would be the ultimate triumph for the young chef who has already scooped the Danish Chef of the Year 2009 and Nordic Chef of the Year 2010 titles.

eye lo descubrió en enero de 2012

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