10 quick ones with Casper Sobczyk - Part 2
Our Special Edition No. 1 - Rhubarb & Star Anise is created in collaboration with the well-known chef from Sunshine Island, better known as the "Butter Chef from Sunshine Island", Casper Sobczyk.
We had a little chat with the man behind it and asked for 10 quick tips.
What is your ultimate goal when it comes to developing and serving unique and memorable taste experiences to your guests?
"My ultimate goal when it comes to developing and serving unique and memorable flavors to my guests is to create joy and bring them back to good memories. If I can manage to evoke the feeling of nostalgia and joy through my dishes, then you have won in my world."
If you could only choose one ingredient to use for the rest of your life, what would it be? What would it be?
"Butteroooooooooooooooooooooooooo! I LOVE that crap!"
What is the most bizarre dish you've ever served and what was the reaction of the guests?
"The most bizarre dish I've ever served was probably Flying Jacob in Go' Morgen Danmark - they didn't fucking like it haha. "
What is the most unusual ingredient you've ever worked with and how did you use it in a dish?
"I think it must have been when I had to make shark one day. One day, when I was a trainee in the kitchen, a two meter BIG shark was put on the table and we had to try to cook it. "
What's the weirdest flavor combination you've ever tried and was it good or bad?
"It was definitely coffee and sea urchin. Weird as hell! And it was at the 15 best restaurants in the world at the time."
If you could cook a dinner for one famous person (living or dead), who would it be and what would you serve?
"Mr. Barack Obama! He's a leader, a boss, a boss, he also has his heart in the right place while being entertaining and funny as hell! I would serve him all my signature dishes - including the butter patty."
What's your favorite food that you can eat no matter the mood or time of day?
What's your favorite food that you can eat no matter the mood or time of day?
"No matter what mood I'm in, I can always eat sandwiches and kebabs. They're just two sure winners that are always delicious to eat."
As a chef, what is the most satisfying feeling when you see a guest enjoying your food?
"As a chef, it's seeing a guest enjoy my food. It's praise when they email me the next day and tell me about their amazing experience. It's proof that my work has made a difference and brought joy to others."
How do you handle criticism from guests and how do you use it to improve yourself and your cooking?
"Criticism is a good thing, but unfortunately we are now in a time where criticism is more handed out in a very know-it-all tone! We've come to a time where everyone feels like they're professional chefs, mechanics, doctors etc. at the same time. Just live in the moment and be open to new flavors and nuances!"
What is the funniest story you have from your life as a chef and what made it so funny?
"Haha, every day as a chef is fun and there are some things that must remain unsaid and in the kitchen :)"
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