Pastry Chef Fredrik Borgskog | 2016 Valrhona C3 International Finals of Upper House/Gothia Towers

Pastry Chef Fredrik Borgskog | 2016 Valrhona C3 International Finals of Upper House/Gothia Towers
September 2016

Upper House/Gothia Towers
Mässans gata 24, 402 26
Gothenburg, Sweden

Frederik Borgskog’s first job at Alert & Jack’s café in Stockholm sparked his initial enthusiasm for baking, which he then developed at a bistro that he ran with his brothers for five years. From the familial environment, Borskog took to the competition circuit with tenacity.As a member of the Swedish culinary team from 2005 to 2008, Borgskog earned a second and third place. In 2013, he joined the Swedish pastry team with whom he competed for the next three years. Winning the European qualifiers for the Coupe du Monde de la Pâtisserie, Borgskog scooped up a third place in 2014 and a first place in the Nordic Pastry Cup in 2014.Currently pastry chef of Upper House restaurant in Gothenburg, Sweden, Borgskog’s creations are distinguished by their architectural forms and artistic design. Like his mentor Chef Ronny Latva, Borgskog is a true technician. He likes concentrated flavors and the zing of acidity, as well as the subtle earthiness of herbs. With his motto of “have fun and win,” Borgskog is eager to compete in the international finale of the Valrhona C3.

Interview with Pastry Chef Fredrik Borgskog of Upper House/Gothia Towers

Valrhona: Tell us about your pastry style. Who or what are your biggest influences?  
Fredrik Borskog:
My pastry style is simplicity with high taste. Architecture and art inspire me, and I take lot of influences from them, especially in terms of forms.

Valrhona: What’s your favorite dessert that you’ve ever made? 
I don’t have one favorite, but if I did, it would be something with high acid and herbs.

Valrhona: What was your first job in pastry? 
Albert and Jack´s in Stockholm, Sweden.

Valrhona: Who are some of your mentors? What have you learned from them? 
Ronny Latva, he is my chocolate master. He has taught me a lot about chocolate.

Valrhona: What is your planned training regimen for the competition? 
Practice a lot, and strictly, until I feel comfortable with my entry dessert and petit fours.

Valrhona: What’s your most important kitchen rule? 
: Keep the kitchen clean and organized.

Valrhona: How do you feel about representing your country at the International Finale of the Valrhona C3? 
It feels great, I’m excited.

Valrhona: Why do you think you are the potential winner? 
Because of my simplicity, my flavors, and my ability to develop new executions.

Valrhona: How does the theme (the 30 years of Guanaja 70%) inspire you? 
I like it a lot, and the chocolate is a perfect match with the flavors I enjoy and appreciate working with.

Valrhona: What is your favorite quote you will try to keep in mind for the competition? 
Remember to have fun, and if I don’t win, my wife will kill me.

Valrhona: What would it mean to you to win the competition? 
Valrhona is a very inspiring and developing company in the pastry world. It would be a great honor to win this competition.