Asger schell

When you hire me for an event, you get not just "the one who can cook" – you get a chef who can elevate the entire experience: flavor, timing, atmosphere, and calm in the kitchen, so you can be the host.

I work with seasonal ingredients and build menus around what the ingredients are best for right now: crisp vegetables, sweetness and acidity in balance, herbs that elevate, and preparations that provide depth. I cook with respect for the craft and with an eye for what guests remember: a perfectly cooked cut, a sauce with real foundation and balance, a fish that is juicy and precise, and accompaniments that do not just "fill" but make sense.

I can do both the classic and the more modern:

* Classic French/family-style with stocks, sauces, braising, roasting, and distinct flavors.
* Nordic/seasonal with clean flavors, acidity/salt/fat in balance, fermentation/umami where it fits, and greens that are allowed to taste of something.
* Event food, where logistics are taken into account, so it is served warm, delicious, and at the right time – without stress.

I always plan based on your framework: number of guests, kitchen conditions, serving style, and atmosphere. It can range from an intimate 3–5 course dinner with wine-friendly dishes to a larger buffet, "sharing" menu, reception with snacks and small dishes, or a barbecue/evening in the garden with several servings.

The most important thing: I work precisely and calmly. I have control over temperatures, textures, and balance, and I ensure that each element on the plate has a function. At the same time, I care about the evening flowing smoothly – so you as the host can lean back, and your guests feel pampered.

If you want, I can also provide specific menu suggestions based on the season (e.g., winter, spring, summer, autumn) and adjust it for allergies, preferences, and budget.