Jonas Stenholm Allermand, education consultant, Lantmännen Unibake Academy
Jonas worked at several popular eating places in Copenhagen before joining the Lantmännen Unibake Academy in 2015. “I like to make something simple but surprising,” he says about the recipes he develops for delicious sandwiches, burgers and tapas dishes.
The first dish Jonas ever made was traditional Danish meatballs. He was in his teens at the time and, he remembers, they tasted a lot better than they looked. An experienced chef, Jonas now not only makes a mean meatball. He is the creative mind behind many of Lantmännen Unibake’s inspiring concepts.
In the kitchen of the Lantmännen Unibake Academy just outside Copenhagen, he draws on his background in Nordic and French cuisine when dreaming up exciting new ways to serve bread products in cafés, canteens and convenience stores.
Of the recipes you have developed so far, which one is your favourite?
“This month it’s my recipe for coconut mustard. It has a sharpness and sweetness that goes really well with many of our breads. I’ve also developed a Portobello mushroom ketchup. Its good taste and firm consistency works with bacon and many other fillings.”
What’s important to you when creating a new recipe?
“I like to make something simple but surprising – and it’s important that people can make my new recipe ideas themselves. With my colleague Hanne, I also work on recipes for reducing food waste by using bread in other dishes. We’ve made them all available in an online universe.”
When you’re looking for inspiration, which ingredient inspires you most?
“I really like ingredients with colour and taste, and I would rather put in less of an ingredient that tastes of something than the other way around. I choose good quality ingredients that go together.”
Many of us today enjoy food from around the world. Which national cuisines have influenced you?
“Right now, I’m very interested in combinations of Asian and Danish food. They go surprisingly well together. In Denmark, we have robust root vegetables that can be lightened with acidic ingredients from the Asian kitchen, such as lemon grass or chilli.”
Have you got any exciting projects coming up?
“I’m going to make some films that show how easy it is to make good food in the easiest possible way. I also have a project about sourdough that I’m looking forward to.”
It’s important that people can make my new recipe ideas themselves