Chef Introduction
Chef Introduction
Chef Introduction
Henrik Boserup
4.9 ● 19 reviews
Your request to
Henrik Boserup
4.9 ● 19 reviews
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Free cancellation
Full refund up to 6 days before your party
No obligation - You only pay when you have accepted and confirmed the chef's menu offer.
Henrik Boserup
- Elite Chef
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Response time:
Within an hour
Response rate:
100%
About the chef
ATTENTION:
Send Henrik Boserup a request and he will contact you directly about your menu wishes.
Under 10 place settings, the price is DKK 2,050 per person. Over 10 people, Henrik will contact you and together you can find out what your wishes are and what kind of arrangement you want. The price will be set based on this.
Henrik Boserup, gastronomic career:
TV chef, founder of the restaurants Boserups kærlighed, Mindship, Canteena and the Michelin restaurant Formel B, former head chef at D'Angleterre and author of several cookbooks. Henrik has appeared in many different contexts.
"My interest in food comes from growing up on a farm with a large vegetable garden, a grandmother and a mother who cooked as a family tradition. Cooking, gardening and farming. Direct from source to mouth."
"Trained at Søllerød Kro, worked with Søren Gericke. Food politics = One purchase, one vote. If you cook with the right ingredients, you do the climate and other people a favor," he says.
The heart of sustainability is the household itself.
Henrik's approach to food is about choosing ingredients from the farm-to-table principle, even before climate and ecology became a widespread public issue. He remembers his grandmother picking food fresh from their own vegetable garden and the pig being slaughtered on the farm.
"Sausage rolls, meatballs, cutlets and pickles were made. We shelled peas and pickled strawberries and all that. The seasons meant a lot to the food that was made, and I learned that a carrot you just pulled out of the ground tastes different from the one you buy in a supermarket. Quality equals taste. Nutrients taste like something," he explains.
"I come from French cuisine and have gone through different cuisines and spices to bring it all together in a very, very simplified version. Go to the market, shop, buy whatever comes to mind and is available that day. Then go home and improvise in the kitchen. That's the shortest route."
Henrik also loves to give something back, and you're always welcome to look over his shoulder when he's in the kitchen.
"I like to share my knowledge. I've always been told that when people have had a chat, it has changed the way they see food. Because it's so simple, so simple in its form that it's easy to understand," he says.
Business dinners
According to Henrik Boserup, dinner parties in a private setting have a big advantage over having dinners in a restaurant.
The intimacy and privacy is an important reason to choose private dining.
We don't meet anyone we didn't expect :-) The conversation takes on a completely different character because the focus is on the company rather than the formalities. It also means that as a chef, you often leave the guests alone. You might bring the food in, but you don't run in and interrupt them and present things all the time. On the other hand, guests are more than welcome to come into the kitchen and ask questions about the food. In that way, it becomes more informal in some respects. I like that. And so do the guests. Dietary preferences, allergies, religion, nationality and culture can also play a role when setting the framework and menu to make everyone feel welcome.
"The restroom is down the hall to the left, you can leave your clothes over there. Make yourselves at home. Cheers and welcome."
Bubbles and snacks. Guests are comfortable and can speak freely. The host, "The Boss", enjoys himself and is welcome to provide the wine from his own cellar, for example. :-)
"The purpose of the dinner is usually at some decision-making level, and it is agreed in advance what you need. Therefore, it is a prerequisite that I have spoken to the person organizing the event so that I know what you want to achieve with the dinner party. Depending on how much the host and guests want me at the table, there may be an assistant or a waiter, sometimes I'm the only cook, and the boss is responsible for pouring water and wine at the table - family style - while I'm cooking," he says. It's all something you figure out for yourself when the chef and the host or party organizers tailor and organize what's going to happen during the evening to best suit the occasion itself.
But above all, that it will be cozy, pleasant and content-rich no matter what.
CV
Practical
- The chef arrives at the agreed address 1-hour prior to the dinner time, unless otherwise agreed.
- We first withdraw the money 14 days prior to the dinner.
- Upon cancellation, your refund will be determined based on our cancellation policy.
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Henrik Boserup is an Elite Chef
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19 Reviews from customers
4.9
- MikkelKøbenhavn S
Henrik Boserup delivered an outstanding...
Henrik Boserup delivered an outstanding culinary experience for our rangement. His attention to detail, creativity and extraordinary cook... Read moreJesperVirumThe birthday party of all birthdays
Dear Henrik
It was absolutely fantastic :-)
Birthday party for 10 in a homely setting with your own good wines to complement the terrif... Read more - Helle VibekeKalundborg
Great concept
Thank you for creating a fantastic evening with wonderful dishes primarily created using superb Danish ingredients.LeneGentofteAbsolutely outstanding arrangement, ...
Absolutely outstanding event, it was an unforgettable evening, thank you🌸
The chef's menus
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Free cancellation
Full refund up to 6 days before your party
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