I have always been able to make a few dishes relatively well. My program (in its entirety) consisted of: Lasagne, Rice Pudding (Hot, Danish style) and Hakkebøf (hamburger without bread buns) with fried eggs and potatoes. For the past 5 years, I have significantly upgraded my repertoire and have, among other feats – for the past 5 years – mastered the family dinner for both Christmas and New Year. I am on my third pasta-maker, the first two being of an inferior quality, and I really enjoy making different styles of pasta with exciting sauces.

Without even getting close to becoming a vegetarian, I have also during the past 10 years moved from a “meat at every meal” philosophy to a “let’s see if we can make this without meat” one.

Views and facts on what makes me tick