A dessert of coconut ice-cream with puréed mango, yuzu and roasted pineapple.
Culinary Team West of Sweden  and the Swedish Chefs Association  present their Spring Dinner 2017 at Ester Mosessons gymnasium, 12 June 2017.
Text & Photo © JE Nilsson, CM Cordeiro 2017
Outdoors at Lindholmen harbour in Gothenburg, gusts of spring/summer seawinds threatened to let fly loosely fastened tarpaulin on smaller boats docked rocking in choppy waters. Indoors, at Ester Mossessons gymnasium along Utvecklingsgatan 4, a calmer, more inviting atmosphere beckoned to guests of the Culinary Team West of Sweden’s spring dinner 2017 held on 12 June 2017.
Members of the board of the Swedish Chefs Association stood by the entrance in greeting of friends and associates. We were invited to place our coats in a designated cloak room and thereafter proceed into a room with dining tables that were set with several wine glasses to each person, the table centres lit with black candles. We seemed to lack nothing in terms of how the evening’s event was spatially organized.