|From: "Kokboksklubben God Mat: Festmat" Hemmets Journal AB, 1982|
To be honest I am a bit jealous of the 80's chef. It seems to be that life was simpler then, you don't have to source organic truffles soaked in Suri Cruise's tears to impress your dinner guests. You did't have to go on shows like 'Come dine with me' and make a fool out of yourself in order to prove that you knew your way around the kitchen. All you had to do was master the noble art of gelatin and have a slightly pedantic streak (you don't want those cauliflower florets to set in far too abstract patterns).