The star chef Erik Videgård has been a recurring guest on TV4’s long-running Nyhetsmorgon for a long time, where he has made himself known for his more or less controversial preferences.
Today, he is considered one of Sweden’s most famous chefs, not least for having been a central part of introducing Sichuan cuisine to Sweden. He has also run a number of different pubs in Stockholm, such as Videgård, East, Diana, Akvarium, Fjäderholmarnas krog and Halv trappa plus gård.
Videgård is also one of the founders of the Swedish Sommelier Association.
Erik Videgård together with presenter Jenny Alversjö in Nyhetsmorgon. Photo: Screenshot/TV4 Play.
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Erik Videgård surgery – what happened to his jaw
Many have been curious about the chef, and especially about what has happened to his face. The attentive viewer has surely noticed that Videgård had problems with his jaw.
In 2010, it was discovered that the chef had a cancerous tumor in the left tonsil in his throat, which led to both chemotherapy and radiation.
After recovering, however, he discovered that his jawbone had begun to die, leading to further visits to the hospital.
Erik Videgård 2015. Photo: Henrik Montgomery/TT.
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The chef shows the preparations for TV4’s Nyhetsmorgon
Today, he has become a viewer favorite and does not shy away from sharing slightly controversial opinions about cooking, such as never grilling hamburgers, using finely ground pepper or a garlic press.
On his Instagram, Videgård has a solid following of just over 66,000 followers.
The chef, who is usually seen in the box on Sundays, has shared a picture on Instagram showing the preparation his work requires.
The picture shows a range of different ingredients and foodstuffs, some of which are familiarly common in Asian cuisine. The picture shows what can be assumed to be Videgård’s kitchen, and on his sink there is, among other things, flour, basmati rice, sushi rice, ginger, saffron and sesame oil.
Erik Videgård in Nyhetsmorgon. Photo: Screenshot/TV4 Play.
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Star chef Erik Videgård: “Practical to have”
The caption reads “Packing for Sunday’s News Morning”.
For the post, Videgård has written the following:
“Sunday in Nyhetsmorgon. There will be frozen fish and shellfish. Handy to have but are you going to thaw it? How do you do it? There will be dishes from India, China and a crazy good sauce with Swedish-French characters. Also School: How do you cook rice in the best way. Tokaladdad with the best Jenny Alversjö. See you at 12:00!!”
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