{"id":1117,"date":"2019-12-10T12:00:49","date_gmt":"2019-12-10T11:00:49","guid":{"rendered":"https:\/\/houno.com\/da.flamingo.ws\/?p=1117"},"modified":"2023-10-09T08:34:19","modified_gmt":"2023-10-09T06:34:19","slug":"casper-stuhr-sobczyk-the-tenacious-chef","status":"publish","type":"post","link":"https:\/\/houno.com\/fr\/casper-stuhr-sobczyk-the-tenacious-chef\/","title":{"rendered":"Casper Stuhr Sobczyk \u2013 the tenacious chef"},"content":{"rendered":"<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>In the Panpan bistro in Copenhagen, head chef Casper Stuhr Sobczyk prepares gastronomic delights in Houn\u00f6 visual cooking combi ovens while enjoying the view of the panda enclosure.<\/p>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<h2 class=\"wp-block-heading\"><strong>Intense savor with a feminine touch<\/strong><\/h2>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>He started in the restaurant business as a 13-year-old. Today, he is the Head Chef at the three restaurants at Copenhagen ZOO in addition to their event- and conference centre. The passion for food has always been central, however, it was not until recent years that Casper Stuhr Sobczyk unfolded his abilities in the field of fine cooking.<\/p>\n<\/div><\/div>\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p><em>\u201cI&rsquo;ve always loved to taste and to dine. So, the passion has always been there. Fine cooking came late for me, as I don\u2019t have a past at star restaurants. Actually, I started as a very ordinary chef from a seasonal restaurant without any hocus-pocus. By chance, I ended up working at a really good restaurant, where the food came to mean something completely different.\u201d<\/em><\/p>\n<\/div><\/div><\/blockquote>\n\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>Sobczyk&rsquo;s past includes Fiskebaren (when it was named the 10th best restaurant in Europe) where he learned that food is not <em>just<\/em> food; Restaurant ET, where he was the first chef employed to assist the Head Chefs which resulted in learning a lot about taste; and \u00ab\u00a0the old\u00a0\u00bb Alchemist, where he worked as Sous Chef and Rasmus Munk\u2019s right-hand man and learned much about storytelling and unconventional methods of food preparation. This &#8211; and much more &#8211; shaped Sobczyk into the chef he is today. <em>\u201c\u2026Besides the fact that I am a stubborn guy, who will fight to the end. There&rsquo;s a lot of self-learning in many of my dishes.\u201d<\/em><\/p>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>In 2019, he left the kitchen at Hotel Marienlyst and started his new adventure as Head Chef at ZOO in Copenhagen. Here he unfolds his gastronomic talents, as the versatile chef he is, in Bistro panpan in the panda enclosure, which has been designed by architect Bjarke Ingels. <\/p>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>The restaurant is an Asian-French bistro, which holds 140 seats as well as a large terrace with the unique surroundings of the male panda Xing Er&rsquo;s home.<\/p>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>Sobczyk describes his food style as extremely tasteful and powerful with a feminine touch.<\/p>\n<\/div><\/div>\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p><em>\u201cMy food really reflects me. Very feminine &#8211; I always use flowers or colors, but when you taste my food, you\u2019ll think \u2018wow, that has a kick to it!\u2019\u201d<\/em><\/p>\n<\/div><\/div><\/blockquote>\n\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<h2 class=\"wp-block-heading\"><strong>HOUN\u00d6 ovens in exotic surroundings<\/strong><\/h2>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>In the kitchen of the flagship restaurant panpan you will find two large HOUN\u00d6 Visual Cooking combi ovens, which run in combi mode 24\/7. The oven model is 1.20 with roll-in, 1\/1 GN, touch screen, 500 programs and an intuitive interface.<\/p>\n<\/div><\/div>\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p><em>\u201cI love the HOUN\u00d6 oven. It is a fantastic oven. The combi is really good and perfect for what we do in panpan, and it ensures that we can keep the food both soft and crispy at the same time.\u201d<\/em><\/p>\n<\/div><\/div><\/blockquote>\n\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>During evenings and nights, the ovens are used as heating cabinets, running oven-drying or slow-cooking programs, resulting in both time-optimization and cost-savings with effect on the energy consumption as well as the food consumption.<\/p>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>Sobczyk also uses the ovens to experiment in the innovative phases e.g. in how to achieve just the right consistency and baking crust on bao bread and brioche buns.<\/p>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<h2 class=\"wp-block-heading\"><strong>World famous for the butter steak<\/strong><\/h2>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>Sobczyk\u2019s cooking went viral when he invented a new meat ageing technique &#8211; a unique process in between regular wet and dry ageing, where the meat is coated in a log of butter and aged for 45 days. He uses no less than 5 kg of butter to coat 10 pieces of meat and has previously been quoted as saying: <em>\u201cThe butter steak does not think about the environment. Only about happy bellies\u201d.<\/em><\/p>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>Of course, the world-famous signature dish is on the menu at Bistro panpan: 200g AAA sashi butter-aged ribeye served with salat, french fries and panpan&rsquo;s b\u00e9arnaise sauce. Bon appetite!<\/p>\n<\/div><\/div>\n\n<div class=\"wp-text-block page_container styled-text\"><div class=\"wp-text-block__inner\">\n<p>Photo credit: S\u00f8ren Gammelmark<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>In the Panpan bistro in Copenhagen, head chef Casper Stuhr Sobczyk prepares gastronomic delights in Houn\u00f6 visual cooking combi ovens while enjoying the view of the panda enclosure. Intense savor with a feminine touch He started in the restaurant business as a 13-year-old. Today, he is the Head Chef at the three restaurants at Copenhagen [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1682,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"1111,1120,1122,21284,1124,1130","_relevanssi_noindex_reason":"","footnotes":""},"categories":[47],"tags":[],"class_list":["post-1117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-case-stories-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Casper Stuhr Sobczyk \u2013 the tenacious chef - HOUN\u00d6<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/houno.com\/fr\/casper-stuhr-sobczyk-the-tenacious-chef\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Casper Stuhr Sobczyk \u2013 the tenacious chef\" \/>\n<meta property=\"og:description\" content=\"In the Panpan bistro in Copenhagen, head chef Casper Stuhr Sobczyk prepares gastronomic delights in Houn\u00f6 visual cooking combi ovens while enjoying the view of the panda enclosure. Intense savor with a feminine touch He started in the restaurant business as a 13-year-old. 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