K E N T  R A T H B U N

Kent is the owner of Abacus in Dallas and Jasper's restaurants in Plano, Austin, and The Woodlands in Texas.

Rathbun's superb execution has helped him land guest appearances on several national television programs, including the Food Network's lron Chef America, and has earned him coveragein the nation's leading magazines and newspapers.

If you want to know more about Kent, his amazing restaurant concepts and have peak at his own line of products, Kent Rathbun Elements, click here.

N I C L A S  R O B E R T S S O N

Niclas has been the house chef for many celebrities including Kofi Annan, Victor Borge and Isabella Rossellini. After touring around the globe both as a chef and in search for new experiences Niclas returned to Halmstad to start the Pio concept.

First he founded the Pio Matsal & Bar then the Pio Travel agency with journeys to some of the best food and wine districts on the planet. Just a short while later he founded Pio Country Club, probably the best petite hôtel in Scandinavia. Currently Niclas is organizing for the opening of his latest invention - Pio Deli.

J E S S I C A  S T A Ë L von H O L S T E I N 

Cookbook author and freelance writer within Food and Lifestyle.

“I use Falksalt Crystal Flakes every time I cook! They look great and taste even better!”

Usually, Jessica sprinkles her meat with the flakes before the serving. She's using Falksalt Crystal Flakes Black on chicken and the Natural on beef. Lamb, she says, gets a great taste if some Wild Garlic is added. "
I always sprinkle some lemon-flavored flakes on my fish even though I have fresh lemon at home because it adds a little glamour" admits Jessicat. Jessica also makes her own dukkah.

Jessicas Dukkah:

1 dl cashew nuts

0,5 dl coriander seeds

3 tbsp sesame seeds

1 tsp fennel seeds

1 tsp dried oregano

1 tbsp Falk salt flakes (chili, lemon or anyone you prefer)
Dry toast the nuts in a hot pan until they are a bit brown. Put them a side to cool down. Dry roast the rest of the spices for 2 minutes. Chop the nuts and grind the spices before mixing them.Store the Dukkah in a jar until they should be served or given away.

D A N I E L  S V E N S S O N

Daniel is a professional chef and co-founder of Svensk Smak together with Jonas Brandorf. Svensk Smak is more than a web site. It's a culinary library and directory to classic Swedish cooking and dishes.

With more than 600 recipes, constant travel across Sweden and active participation from the best Swedish food brands it's no luck that the site has over 100 000 visitors each month.