Kari “Kape” Aihinen has visited numerous Finnish kitchens during his career.
The Kape of the whole nation has already toured and “hijacked” numerous Finnish kitchens over the years.
Chef and restaurateur Kari “Kape” Aihinen, 53, is passionate about fresh food Kape’s kitchen capture – about the production season of the program. He estimates that it gives something for everyone.
– But there are also violent stories and everyday life is pretty rough for some, whether we’re talking about illnesses, social life or money.
According to Aihinen, one theme is now emphasized in home kitchens, i.e. the price issues of food and raw materials.
– The biggest saving tip is planning and, for example, a shopping list. What do we eat? How many potatoes are bought? Shall we eat this tomorrow? List the subject.
– Dear people, make your life easier and always make a shopping list, Aihine says.
Sports and sleep are important to Kape Aihine. He says that he is good at sleeping: “I know when I go to bed, I don’t take work things there, so I sleep well” Arttu Timonen
He also urges to pay attention to food waste. In addition to planning, Aihinen would like to see in Finnish kitchens more abundant seasonal food made by himself and cleaner ingredients.
– There’s no point in eating any caesar salad in January when it’s 30 degrees below zero. That’s not enough, let’s make some potatoes and burgundy stew and let’s refuel a bit. A bit like bears getting winter storage, he describes.
Aihinen tells Iltalehti that his opinion on certain household food products is already widely known.
– I have now visited 90 Finnish families, so little by little they are already starting to know that when I come to the house, the aromatic salts and grilling spices have been removed.
However, one sight makes the chef rub his eyes and maybe the garbage bag’s strings open again.
– When I open the refrigerator door, I do say that it’s the sauce shelf. God, there’s all kinds of Poppamen, chili sauce, sriracha, and more. The question is, how much do you use these? How many jars should be there and what dates are there? The subject is boring.
Aihinen Kape’s vice
Aihine himself says that he largely follows the same tips in his own everyday life that he instructs Finns on TV.
– I could have a lot more fruit at home. I try to live in such a food circle that not every day is chicken, not every day is steak. I keep a fishing day and a day when I eat out, says Aihinen.
– I won’t interfere with what you eat, but the most important thing would be that we eat. If I take a hundred people from the street and ask, Do you eat five times a day, it’s pretty quiet.
If Aihinen had to name one vice from his own refrigerator, his eyes would turn to the chef’s little evening treat.
Kape Aihinen stands for versatility and seasonal products in kitchens. Arttu Timonen
– I love the combination of orange juice and chocolate. In the evenings, when the boys are already asleep and I can be alone, I always have toffee croissant chocolate and orange juice.
– I have left out the famous evening Sandels, maybe the stomach area will tell you that. I have quite a few vices. I might buy some good red wine to take home and drink a glass. It’s a kind of mental therapy. I enjoy one glass of, for example, a rich Pinot Noir red wine and it goes right between my ears.
Powdered snack
Fresh Kape’s kitchen captureIn the s season, we will also see people known from the public, when Jaakko Parkkali, Pernilla Böckerman and Tytti Junna will participate.
Aihinen reveals that he was surprised by how much Jaakko Parkkali consumes minced meat in his everyday life. Even in the trailer for the latest season, we can see when Aihinen presses the dull numbers on the table.
– In a year, you weigh 96 kilos of minced meat, Aihine informs Parkkal.
For about a year, Finns have been talked about from time to time by the empty minced meat shelves. Aihinen says that he doesn’t buy much minced meat himself, so he has only rarely come across empty shelves.
Kape Aihinen is happy when, after tearing the tendons in the sole of her foot, she has been able to skate again, for example: “I even put a video of myself on the ice like a wild foal for a mimmika friend” Arttu Timonen
– I buy minced meat maybe once a week. As I said, I try to keep the ingredients in my food circle wider. I have always received my own minced meat, and others may wonder if they should buy something else? Broiler steaks, pork tenderloin, why can’t it be just a vegetable pasta day, he lists the options.
A question about, for example, a product combining pea protein and beef makes Aihinen wrinkle his nose.
– I have to say honestly that it’s something you do and try, but I’m a soon-to-be 54-year-old chef who went to restaurant school in 1992. We didn’t need those even then, so I wouldn’t really know… Why would I vote for pea protein when you can make, say, pea stew or roasted asparagus?
– However, the truth is that I love it when the food is made by myself. I really don’t vote for this kind of processed food. Old school Kape Aihine is healthy here, we put red milk in the coffee, he says.
Kape’s kitchen capture from 25.3. On Nelos and Ruudu. See all TV programs and broadcast times in Telku’s TV guide.
