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One Sunday morning earlier this year, I was at home making an omelette for breakfast and accidentally dropped an egg on the floor. I grabbed a piece of paper and sketched four pieces of jewellery based on the components of that mess – the egg white, the yolk and the two halves of the cracked shell. After cleaning up I finally finished cooking the omelette. Unfortunately, it tasted nothing. To make sure it was my last ruined omelette, I asked Stefano Catenacci, the head chef of Michelin Star restaurant Operakällaren, to teach me how to make one properly.
Photography by Sarah Blais
After cleaning up I finally finished cooking the omelette. Unfortunately, it tasted nothing. To make sure it was my last ruined omelette, I asked Stefano Catenacci, the head chef of Michelin Star restaurant Operakällaren, to teach me how to make one properly.
Cookbook
1/2
Cookbook
2/2
18ct gold vermeil
1.500SEK
18ct gold vermeil
1.500SEK
18ct gold vermeil
1.500SEK
18ct gold vermeil
1.500SEK
18ct gold vermeil
1.500SEK
18ct gold vermeil
1.500SEK
18ct gold vermeil
1.500SEK
18ct gold vermeil
1.500SEK
“I learnt how to cook in my father’s different restaurants. As part of my training for the appointment of Chef des Cuisines at Operakällaren I practiced as a trainee at several first class restaurants in Europe, such as L’Albereta Di Gualtiero Marchesi outside Milan, Carré des Feuillants and Le Divellec in Paris and Comme chez Soi in Brussels.”