Published: Just now
who became Pastry Chef of the Year.
– Thank you very much! It feels absolutely fantastic.
How did you celebrate the victory?
– It was quite calm, a dinner with everyone involved.
What was the winning recipe?
– A lot of thought behind, a lot of training behind and trying to put together a whole and think about all the details. A lot of focus on taste, because that’s where much of the point lies.
The theme this year was idols and you chose Carl von Linné, how did you get him into the mix?
– Yes, you could interpret the theme however you wanted and I chose Carl von Linné, but really it was memories from my grandfather, he was my first idol. It was a rather grateful choice of theme, everything from the plant and animal kingdom is usually very beautiful.
What will the focus be on from now on?
– We shall see. My focus has extended to the competition.
Finally, what do you want most of all right now?
– To be able to go home and celebrate this gold with my friends!
Facts
Name: Josefine Pagander.
Age: 24.
Living: Fjällbacka for another week, then Gothenburg.
Family: Mother, father and brothers.
Income: Don’t know, just started a business.
Read moreJosefine’s competition entry
Cake: “Flora”
Based on a page from an old botanist’s flora, this spectacular cake gets its decoration. The inside offers flavors of green apple, green shiso, pumpkin seed and dulce.
Ice cream cake: “Goose pen”
No 18th century desk without a quill in an inkwell! A hazelnut brownie forms the bottom of the octopus horn. On it a core of sea buckthorn and passion fruit sorbet surrounded by hazelnut and tonka ice cream. On top, a chocolate fountain pen, with chocolate glaze ink.
Dessert in a glass: “Kohagen”
Inspired by childhood memories of running around in the tall grass of the cowshed. Hagen consists of lemongrass and verbena panna cotta varied with browned milk powder, fior de latte with raw milk, baked vanilla cream, yoghurt meringue and strawberry.
Chocolate cake
A tangy chocolate cake with sudachi pâté fruit, caramel truffle and toasted sesame brings to mind a colorful botanical garden.