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Jan Niclas Wahlstrom

Jan Niclas Wahlstrom

Sweden

NICLAS WAHLSTRÖM 740504-2974 +4670-661 79 16 [email protected] PERSONAL INFORMATION Marital Status: Married, 2 children Wiggo and Wilma Nationality:                 Swedish Age: 45 years Date of Birth: 4th May 1974 Residence: Getbro, Färna, Sweden EDUCATION 2011 Italian cooking, Gastronomy institute for foreigner, Alba/Italy, 10 days 2009 Charcutier course, SIK, Gothenburg, 3 days 2008 Stuttgart, Sausage and…

NICLAS WAHLSTRÖM

740504-2974

+4670-661 79 16

[email protected]

PERSONAL INFORMATION

  • Marital Status: Married, 2 children Wiggo and Wilma
  • Nationality:                 Swedish
  • Age: 45 years
  • Date of Birth: 4th May 1974
  • Residence: Getbro, Färna, Sweden

EDUCATION

  • 2011 Italian cooking, Gastronomy institute for foreigner, Alba/Italy, 10 days
  • 2009 Charcutier course, SIK, Gothenburg, 3 days
  • 2008 Stuttgart, Sausage and charcutier course, Germany, 1 week
  • 2006 SCAE Certified Basic Barista
  • 1999 – 2002 Grythyttan University, Örebro, Sweden, Restaurant and culinary art
  • This famous university is specialized for chefs who want to learn advanced techniques with in the hospitality trade. Such as economics, combination food and wine etc.
  • 2001 Food & wine dynamics, Culinary Institute of America, Greystone, America
  • 2002 WSET Level 3, Advanced Certificate of Food and Spirits
  • 1994 June – Maj 1995, Military Service, Executive chef, Swedish armed forces.
  • 1990 Aug – June 1993 Södertornsskolan Gymnasium, Oskarshamn, Sweden, Economics College
  • Languages: Swedish and English.

REWARDS, PERFORMANCES AND PROJECT

  • 2017 Rewarded for the Nobel Cookbook, Book of the year 2016, Best in the world, Gourmand Awards, Yantai, 2017
  • 2016 Rewarded for the Nobel cookbook, Book of the year in Sweden 2016
  • 2016 Release of the Nobel cookbook, published by Max Ström
  • 2011 – 2019 Responsible for the Academic banquette dinner of Örebro University
  • 2014 Nobel dinner at Rex Hotel, Ho Chi Minh, Vietnam, for Innovative Sweden/Embassy
  • 2015 Rewarded for the cookbook “Good meat”, Best in the world, Gourmand Awards
  • 2014 Rewarded for the book Good meat, best basic cookbook in Sweden 2014
  • 2014 Release of the cookbook “Good meat” published by Bonniers fakta, with Gert Klötzke
  • 2012 The Black box Project for Iggesund Papperboard, Milano, with Gert Klötzke
  • 2011 The Black box Project for Iggesund Papperboard, Hamburg, with Gert Klötzke
  • 2011 Education, Traditional Swedish cooking in modern style, Martin Olsson, Stockholm, Umea, Mora & Östersund
  • 2011 Performances, Smorgasbord, Fairmont Hotel, Monte Carlo, with Chef Gert Klötzke
  • 2011 Performances, Swedish Embassy, London, Modern Swedish Cuisine
  • 2010 Responsible for the Official Nobel dinner 2010, Stockholm with Magnus Johansson, Pastry chef
  • 2010 Rewarded for the book Smorgasbord, Best innovative Food Book in the world, 2nd place, Gourmand
  • Cookbook Award 2009, Paris
  • 2009 Responsible for the Official Nobel dinner 2009, Stockholm with Magnus Johansson, Pastry chef
  • 2009 Responsible for the Official Swedish dinners in Brussels during the EU presidency with Chef Gert Klötzke
  • 2009 Responsible for the EU dinners in Umea, Restaurant school of culinary art, Umea University
  • 2009 Rewarded for the book Smorgasbord, best cook book in Sweden and Best innovative Food Book in Sweden
  • 2009 Release of the cookbook Smorgasbord, published by Max Ström
  • 2009 Performances, Scandinavian Cuisine, Hotel Equatorial, Saigon, Vietnam, with pastry chef Magnus Johansson
  • 2008 Responsible for education in kitchen economics at Umeå University, culinary program.
  • 2008 Performances with Umea University in Stuttgart, Germany, new modern smorgasbord
  • 2008 Performances, Simply Scandinavia in Sheraton, Bangkok and Equatorial Kuala Lumpur, 4 week promotion
  • 2006 Performances, responsible for the smorgasbord at Fjäderholmarnas krog, Stockholm
  • 2006 Responsible for the Swedish kings official 60 years celebration banquet together with the Swedish culinary team.
  • 2006 Performances, New Nordic cuisine in Hotel Equatorial KL, Malaysia with Chef Gert Klötzke, 3 weeks
  • 2003 Release of The cookbook “Livets goda i möbelriket”, published 2003
  • 2002 Responsible for the official Nobel Night Cap 2002.
  • 2000 Release of The cookbook ”Kycklingköket”, published by Prisma