Worldwise: Pastry Chef Cathrine Nilsen’s Favorite Things—In and Out of the Kitchen
/Key Take Away
Nilsen, 45, was smitten with baking from a young age, thanks to a mother who regularly made-from-scratch desserts at home. In the kitchen, Nilsen’s earliest memories are of “my mom letting me lick off the leftovers from her bowl.” When she was 16, Nilsen helped out at a bakery, the experience leaving her even more hooked on sweets and inspired to attend pastry school in Denmark.
At Britannia Hotel, Nilsen’s passion for pastry translates to such creations as an ethereal omelette norvégienne—the Scandinavian version of Baked Alaska—or the potet, a melange of marzipan, vanilla cream, sponge cake, and raspberries
Prior to Britannia Hotel, Nilsen, a former member of the Norwegian National Pastry team, worked at the high-end Hotel Continental in Oslo and Hotel D’Angleterre in Copenhagen
For More Details Check Below:
