Electrolux has appointed Lars Erikson as new Head of Group Design effective immediately. He replaces Stefano Marzano who recently retired, and reports to Jan Brockmann, Chief Technology Officer, on a Group Management level.Read more
Electrolux hosts cooking event with world-renowned chef
David Chang, founder of the momofuku restaurants in New York, has participated in an exclusive cooking event in the Swedish Culinary Team’s training facilities at Electrolux HQ in Stockholm. The session was part of the launch of the White Guide 2012.
On the theme of “urban terroir”, David Chang showed a few of his fermentation experiments. He was supported by Magnus Nilsson, who runs the much talked about restaurant Fäviken Magasinet in northern Sweden. David Chang also cooked some of his signature dishes, but using Swedish ingredients. Guests of honor at the event were chefs Mathias Dahlgren of Mathias Dahlgren and Sayan Isaksson of Esperanto.
David Chang visited Stockholm to receive this year’s White Guide Global Gastronomy Award, an award that recognizes an active food creator, role model and inspiration in contemporary gastronomy and Scandinavia. At the gala ceremony held at the Grand Hôtel Stockholm, Chang was presented the award by Electrolux newly appointed Electrolux Chief Design Officer, Stefano Marzano.
As was the case with last year’s White Guide release, a trend seminar was held on the Electrolux premises the day preceding the gala. In this year’s trend seminar, some of the leading authorities in Sweden’s gastronomy scene discussed various culinary trends.
White Guide – a comprehensive restaurant guide
White Guide was created in 2004. It is considered the leading comprehensive restaurant guide in Sweden to evaluate the Swedish restaurant scene.
CategoriesAwards & Recognition, Consumer Insight, Marketing & branding, People & Management, Products for Professionals, Trends in the homes
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For the eighth year running, the White Guide Global Gastronomy Award is presented to a creative chef of international prominence, who has become an example and inspiration within contemporary gastronomy.Read more