Chef Mikael
My blogs
| Occupation | Cooking and Catering |
|---|---|
| Introduction | Chef Mikael, Executive Chef and founder of FoodPerfected Catering, is a graduate Stockholm’s Hotell & Restaurangskola at Liljeholmen and Sundbyberg Schools of Gastronomic Sciences located in Stockholm, Sweden. Having had a passion for food and natural talent for culinary arts since childhood, Mikael began working at a young age for his mother during holidays and vacations in several of her restaurants. He attended various classes at Taby’s School of culinary art, located in the suburbs of Stockholm prior to completing a 3-year formal apprenticeship. After completing school, he continues to add to his knowledge by attending workshops and seminars in order to better hone his craft. Mikael has also worked in both Europe and the United States and has over 20 years of experience to his credit he has also owned and operated his own business since 1998. Mikael currently resides in West Los Angeles. Chef Mikael can be reached at: chefmikael@foodperfected.com ... For metric to U.S. conversions click on link below |
| Interests | I typically use the metric system and have written the bounty of these recipes here on this blog that way. For those of you less familiar with it, basically it uses metric measurements of 10’s as apposed to 12’s and 16’s. It is a very practical means of measuring for example 1 liter of water weighs 1 kilo, another helpful tip 0c is freezing while 100c is boiling, 1 standard egg is the equivalent of 1dl Here is a simple break down (1000ml = 1L), (100cl = 1L), (10dl = 1L) (1000g = 1KL) (1 once equals just fewer than 28.35g) (1 pound equals just fewer then 453.60) (1 fluid ounce equals just about 29.53ml) (1 cup equals just about 2.36dl) (1 gallon equals about 3.78L) (100f is about 38c), (250f is about 120c), (300f is just under 150c), (350f is about 176c), (400f is 204c), (450f is about 230c), and (500f is about 260c) |