How should you as a student look past the clichés of noodles and instant-ready meals? Chef of the year finalist Martin Hansen offers you a few tips on some basic improvements.
Following this years student budget by The Swedish National Union of Students, swedish students statistically have the sum of 67 Swedish kronor to spend on food daily with full student finance.
With this sum, how do you make ends meet in going beyond the clichés of student living?
Lundagård sits down with three time Chef of the Year finalist, Martin Hansen, who now works as head Chef at Lund’s Grand Hotel.
Do we have to draw a distinction between good food and paying a premium?
“Defiantly not! Just because you use a cheaper product doesn’t necessarily mean it creates a worse result. Personally i try to use as many parts of the product as possible. For example, take a piece of mince shoulder, with them we can make a confit stew, simple yet effective. More importantly, you have to have the courage to try something new.”
How should we face the saturated market of ‘fast’ instant ready meals, are there any potholes we should dodge?
“It’s true that a lot of shortcuts are established within the instant-ready industry, especially after the facts which have come to light during the last few months, following the horsegate-scandals.
I believe that its a positive when these factors surface, it creates more pressure on those who are dishonest and cheat. Hence allowing the ones who strive to be forthright, to gain ground within the industry.
But there’s nothing wrong with implementing ready made products into your cooking, say using a pre-mixed sauce. If it makes it easier in the process, its fine to use, just try not to make it too central.”
Do you have any fundamental tips for the student who wishes to develop in the kitchen?
“Don’t make things to complicated. But you have to be able to look outside your comfort zone by making small changes to your cooking. Today there are countless of sources for inspiration and new recipe’s online. It’s no longer necessary to own that one ‘cookbook.’”
From where are you inspired to innovate and develop with gastronomy?
“It’s my biggest hobby. I have always sought to use local produce and draw inspiration from the Scanian landscape and fundamental Swedish food culture. These are ideas which i carry with me, both at home and at work.”
Stay tuned! Next week, Martin Hansen will bring you three special recipes which with a budget of 67 Swedish kronors will offer a “twist to the average student day.”
