Woodstockholm

There’s much one can say about Guide Michelin, for example: that it only represents a fraction of the World’s food cultures, and ”forgets” about nearly the entire southern hemisphere, or that of all the talented and award-winning chefs on Earth, only about a dozen that have been awarded with three stars are women. That it appears to encourage restaurateurs to turn food into something much more expensive and more complicated than it needs to be, and that those so called ”stars” don’t even look like stars to begin with, but more like little flowers drawn by kindergartners.

Without a doubt there is a lot of both talent and love of food behind all the prestige and vanity; the last time we took on the three-starred top tier of the Guide, there were almost only guys on the menu – this time we flip the burger and zoom in on that dozen of women, who also ever since the time of the Michelin brothers have proven that they more than well deserve all of what that third star promises. Still, we’re in the midst of rumourous events such as royal weddings, Basque gastronomical societies closed to all but men, molecular gastronomers and hot-tempered French cooking pioneers, but as always with our own customary laid back attitude. And maybe also with the hopes of raising some of the more overlooked parts of cooking history to the surface …

How do we do it? Welcome to sit down and find out, from Wednesday 17 April!