SWEDEN

Swedish chef Titti Qvarnström is the second Nordic woman to date to receive a Michelin star, as co-owner and head chef of Bloom in the Park restaurant in Malmö. The natural beauty of Southern Sweden is her major source of inspiration, which she continues to draw on and evolve with the aim of sharing it with the wider world.

What part have experience and context played in making you the chef you are today?

I have a very close connection with Scania, the region where I grew up. It greatly affects how I cook and my wish is to put a small piece of Scania on every plate that I serve.

What added value does a Michelin Star bring to the table?

The guide does not add value as such, given that neither the chef nor restaurant have anything to do with the handing out of stars. That is why my focus continues to be on the everyday work, which is what I live for.

What role does simplicity play in creativity?

I find it sad that some view nature’s miracles as simple ingredients, when the real job of a chef is to not mess up great produce. A good chef will know how to bring out the best of an ingredient. Unfortunately, chefs will often not know how to prepare the most common produce, either due to a lack of skills or simple neglect. Keep in mind that perfection is more often found in the less manipulated foods. I therefore prefer to keep the produce as close to its origins as possible, which often means putting a lot of work into the dish, as simplicity can be the hardest art form to master.

What differentiates what you do in terms of the ingredients and techniques you use?

I follow my heart in cooking, putting great effort into minimizing waste. Also, bear in mind that we are now an entire generation of Nordic chefs, tasked with reinventing Nordic cuisine to better fit today’s standards.

Does knowing the history of an ingredient affect how you use it?

It certainly does, especially since to bring out the best in produce, one must know and understand its provenance. This is especially important when working with small-scale and local producers, as the quality of the product will change with the season. This is something one has to work with rather than against.

How do you describe your cuisine?

My cuisine is a take on the land that I love, using what it has to offer and respectfully applying new and old methods of preparing, cooking and preserving. My ambition is to serve a small piece of this region and a small piece of my heart on every plate, being humbled by the trust and confidence my customers put in me, which is a very intimate thing.