Kari Aihine’s latest cookbook was published this week.
Kari Aihinen enjoys the kitchen. He has such a wide smile in the kitchen of Turku’s Roster. Eeva Paljakka
– We were sitting during the corona lockdown thinking about what the hell we were doing, chef Kari Aihinen tells.
Then the lamp lit up, and Aihinen’s cooking school live began. The first Chefslive broadcast was in January 2021. Aihine continues to host a live cooking school once a month. According to him, it’s just so nice. If the students are having fun, the chef is also excited.
Maybe that’s one of the reasons why some have been involved since the beginning.
However, Aihine suspects that tomorrow’s 25th broadcast may be missed by a couple of couples, because they are going to the match between Tappara and Pelicans.
In the one that came out this week Kape the chef -book (January 2023) has 19 cooking school menus (starter, main and dessert). Aihinen’s dream is to get Finns to eat versatile and cook together. He firmly believes that it also increases the quality of life.
– Let’s buy the shelves empty of seasonal vegetables, roots and berries. It is also good for farmers.
In Aihinen’s food philosophy, there is no peppering, but cooking unadorned food.
He summarizes in his book:
– Courage, enthusiasm and a bit of pride. With joy and together, the whole family goes to the kitchen, with the power of salt, black pepper and butter!
All the recipes in the book have been cooked many times, so Aihinen assures that they work. Even for the cookbook, every single portion was actually made in the kitchen of the filming studio – and they were edible.
Sometimes it was the other way around.
– I have done all the food shoots in the world, Aihinen reveals about the food shoots of the past years.
In the home kitchen, it is important to remember that you can always apply. If there is no peach, put nectarine or apple. Attempts can be replaced by another. Still, good things always come.