Jan-Erik:
Nicknamed “Nalle”, I come from Stockholm, Sweden where I was born in 1968.
My curiosity to discover and learn about new things have taken me on a journey where I have worked with everything from electricity to cooking to information and communication about the European Union. Subsequently I have gathered a portfolio of exams as a qualified electrician, trained Chef with International experience, and a BA (hons) degree in International Studies. (Not to mention that I actually put together this web site as well)

It was my interest in food in my late 20’s that sparked the interest to cook professionally and this journey brought me to a deeper understanding of the culinary world and the importance of eating a more wholesome nutritional food diet.

Food has always been a favorite subject but as a young adult I didn’t really care too much about my body or the food I ate, even though it often was properly cooked from scratch with fresh ingredients. I just utilized my body as if it was indestructible without any particular thoughts of maintenance such as regular exercise or a thought of what the food and drink I ate actually did to me.
At the age of 27 I trained to become a chef and started cooking professionally in different countries there by further developing my understanding of food and its various properties. As I got older I realized that keeping in shape and eating right becomes more and more important to keep vigor both in body and mind.

Just by moving to Tokyo from Brussels in 2007 had the additional benefit of that it changed my food habits to a certain extent. “Meat and potatoes” was the staple food for me as for many others coming from that part of Europe. However, a conscious choice of moving away from that fried red meet and poultry and instead preparing these dishes using other cooking methods like steaming, boiling or making casseroles, reduces the fat intake but keeps flavor and moisture in the food.  This together with a greater intake of fish, seafood and fresh fruit and vegetables, together with a daily intake of freshly squeesed lime or lemon in a bottle of water as a standard drink to and inbetween meals, provides for a diet that have made my allergies and dry skin much less problematic than before.