株式会社ESF

2020.09.04

Chef Rasmus Kofoed


Chef Rasmus opened his first restaurant, Geranium, in 2007 in the centre of Copenhagen, and then in 2010 relocated to the 8th floor of the National Football Stadium, which boasts a spectacular overview of Fælledparken. Geranium was awarded three Michelin stars in 2016, this was a huge moment for Denmark as it’s the first and only Danish restaurant to achieve this accolade. 

Rasmus Kofoed is not only known for his three Michelin-starred restaurant but is also recognized as a culinary ambassador for his country and for his achievements in the Bocuse d’Or competition. He was one of the first chefs to have competed in the Bocuse d’Or three times, winning Bronze in 2005, Silver in 2007 and Gold in 2011. He was also recently awarded the MICHELIN Nordic Countries Chef Mentor Award in 2019. 

Although Chef Rasmus has won several awards and has achieved many accomplishments, anyone who meets him would describe him as a humble family man. He is someone who loves his family and follows his passion for cooking “I love to cook for my family and friends. I am cooking daily for my wife and kids. The food I make at home is simple, vegan or vegetarian and often picked straight from our garden”

His inspiration from nature and land can be found all around us.With each dish he creates, he pays homage to the ingredients, respecting where they came from and bringing out the flavour that each element contributes to the final plate. Taking Danish cuisine and adding his own twist, he aims to showcase each ingredient with a delectable and elegantly plated dish.

Q: Where you were born ?

 I was born in the small Danish town of Næstved.

Q: What type of a child were you? 

I was a very inquisitive child who was interested in nature and exploring the forest.

Q: What was your dream?  

I have had lots of dreams, some of them have come true but I still continue to dream. I dreamed of having my own restaurant, of winning  the Bocuse d’Or and of one day achieving 3 Michelin stars and they have all come true. Dreams are beautiful but it takes action to make them into reality.

Q: How and when did you decide to become a chef?

Becoming a chef was never really a big decision or moment in my life. I enjoyed helping my mother cook for my brothers and sisters when I was younger. I realized that I was good at cooking and I really enjoyed it. It just seemed natural for me to follow this path.

Q: A brief history of your work experience  

I  trained as a chef at the Hotel D`Angelterre in 1997 in Denmark then in the same year I started to work at the Hotel Scholteshof in Belgium (2 Michelin Star) I moved back to Denmark in 1999 and worked at the restaurant Kommandanten (2 Michelin Star). In 2008 I opened Geranium and was awarded 1 Michelin star in the first year. It has been 12 years since that day and now we hold 3 stars and have been voted No.5 in “The World’s 50 Best Restaurants” in 2019.

Q: The happiest moments of your life 

 I’ve had many happy moments in my life from winning awards, receiving Michelin stars, traveling to exotic lands and more, but the ones which touch my heart are the births of my children and special moments with my family and friends.  Being with my team at Geranium and giving a great service brings feelings of happiness and satisfaction.

Q: If you don’t mind, could you share a little bit about your family?

 I live with my wife and our 3 young children. I’m also fortunate to have my parents, their partners, my grandparents and brothers and sisters who I visit regularly.

 Q: Could you share what a typical day would be like for you?

 My routine changes daily but most days, I get up, make breakfast for the kids, take them to school, drop my wife off at work and go to the restaurant. Mid-afternoon I pick the kids up from school, make them some dinner and head back to the restaurant. On the way there, I stop at the gym for a work-out [if I haven’t had a run in the morning] eat some dinner and join the team for dinner service.

Q: How do you and your restaurant team deal with the current pandemic situation? 

We are all at home, connecting with one another in group chats. We are thinking about ways in which we can improve and also ways in which we can improve things in the world by being more sustainable. We are sharing recipes from our team on social media for simple, vegetarian dishes that anyone can make at home. It’s a great way to introduce the Geranium family, to share and to connect with others around the world.

Q: Do you sometimes cook for family or friends? 

I love to cook for my family and friends. I am cooking daily for my wife and kids. The food I make at home is simple, vegan or vegetarian and often picked straight from our garden.

Q: During the lockdown, do you cook at home? 

Yes, not much has changed in terms of my cooking for the family except that I am home now throughout the day.

Q: Would you mind sharing  with us one of your home cooking recipes? 

Sure, here is my recipe for Butter Bean Hummus.

Q: Do you have a  message for your fans and ESF Media readers?

My message to fans and readers is to eat healthy, exercise and take care of the environment. This is not only helpful in a pandemic or lockdown but for your future and the future of the world. We must take responsibility for what we put into our bodies and what we put into the earth. Stay strong and keep your spirits high and we will get through this together.

At Home Cooking Recipe

 

 Butter Bean Hummus Recipe:

Ingredients

  • 350g boiled butter beans 
  • 75g water
  • 50g olive oil
  • 2 tbls. peanut butter 
  • 1⁄2 lemon (juice)
  • 1 tsp. sea salt
  • 1 small clove garlic (grated)
  • 50g flat leaf parsley (chopped)
  • 50g kale (chopped)
  • 50g pumpkin seeds (toasted)

Using a stick blender, blend the beans, water, olive oil, peanut butter, lemon juice, salt and garlic until smooth. Stir in the chopped parsley and the chopped kale, then top with toasted pumpkin seeds, zested lemon peel and a drizzle of olive oil. 

Contact information:

Website: https://www.geranium.dk/en/

Email: virginia@geranium.dk

Phone number: + 45 5382 766

Address: Per Henrik Lings Allé 4, 8. DK-2100 Copenhagen