1.What or who do u consider your inspiration ..what gets you up in the day ?

 

My inspiration comes from the Swedish seasons. Since we are a country in the north with limited growing season, I find it creatively challenging to make nice dishes using what's in season right now. And the best thing about that is that in season you will get the best teasing products at the best price!  I follow and try to develop the cooking trends that are here or are on there way.

 

 

2. What is your current philosophical approach to cuisine ?

 

Since I no longer am working active in a restaurant I use my home kitchen as my test kitchen. I do diches and recipes for magazines, adds and are dreaming of my own pop-up restaurant

 

 

3. What is your latest ambition foodwise?

 

To work more with my new "brand": Johan Heibert Gastronomi. Where I help restaurants with menus, recipes, concepts and other. As well as I conduct cooking courses for chefs and activity cooking for companies

 

 

4. What is your favorite course in the meal dessert? appetizer? main course and please explain why/

 

Appetizers. I think they represents more the kitchens creativity. In a main course you "need" to follow some rules regarding the size of the protein, the amount of food per plate. In a appetizer you do not have to follow any rules. It can be fully vegan, just meat with a glaze or 10 different ways of cooking a cauliflower.

 

 

5. What would be your ideal meal spring summerwise?

 

Everything will be cooked outside. Grilled asparagus, grilled salmon, Italian bread salad. Fresh summer warm veggies with just some oil

 

 

6. What is your earliest food memory?

 

I did not eat fish when I was young. But when my grandfather came home from Island he brought a salmon that he had fished himself. So I tried it and liked it. So for the next two years every time fish was served at home my parents told me that it was my grandfathers salmon.