Chef Rasmus Kofoed: The Vegetable King
Geranium Head Chef, Co-owner, Rasmus Kofoed. Photo Credit Claes Bech-Poulsen
Rasmus Kofoed, star chef of three Michelin-starred Geranium in Copenhagen, is influencing an entire generation of young chefs to feel confident in offering haute cuisine based on strictly vegetarian principles. During the pandemic, he temporarily opened Angelika, a restaurant within Geranium, with a wholly plant-based menu.
LUX: After bronze and silver, how important was it to you to finally win the Bocuse d?Or"
Rasmus Kofoed: I did it because I wanted to win; that was the first priority. Winning was great, but I enjoyed the process leading up to the competition very much. You develop, you create new ideas, you optimise what you do. It was everything around the competition that I enjoyed. LUX: What did you change between winning the bronze in 2005 and the gold in 2011"
RK: I think I was more confident with what I loved to cook and eat myself. It was totally based on Nordic and Danish ingredients, like wild forest garlic, elderflowers and lump fish roe. We had just opened Geranium at the same time as I won the competition and a lot of the elements that I made at Geranium I used in the competition, just combining them in a new way.
desserts at Geranium including milk chocolate and rose hip petals, and chocolate egg and pine
LUX: Having won the gold, and with a three Michelin-star restaurant, do you have any unfulfilled ambitions left"
RK: Not really. Of course, I enjoy achi...
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