Now we will get a chance to understand Nilsson’s thinking behind his decision, the process that led him to arrive at the realisation that he could no longer continue.
In Fäviken: 4015 Days, Beginning to End, Nilsson shares the Fäviken story— candid, insightful, and thought-provoking, it is an ode to the extraordinary restaurant and provides a fascinating first-hand account of Fäviken’s evolution. In doing so, Nilsson offers a valuable examination of the restaurant industry and highlights the important lessons he learned along the way.
The book is Nilsson’s commentary on food culture today, and includes essays on subjects as wide ranging as creativity; balancing familial responsibilities and well-being while running a restaurant; the hypocrisy of sustainability in restaurants; the search for 'lagom'; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.
Readers will have to wait for the inside story of Fäviken as the book won’t be published until 5th November 2020, by Phaidon.
More and more states in America are legalising marijuana in various forms, leading to an increasing number of top chefs and food professionals coming up with inventive ways to elevate their edibles. Here's a round-up of the best.