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Chef Jungstedt taste combinations are distinct from those of other confectioners and chocolate producers due to their 18-year background as a chef. Food and artistic production have always been a part of their life in some way. In 2001, they received their diploma from Stockholm's Hotel and Restaurant School. Since then, they have worked nonstop at Stockholm's indoor restaurants as well as abroad. Throughout Chef Jungstedt years working in the sector, they have always have a preference for desserts and the cold kitchen. Quality goods and meticulous work have always been their security and their go-to resources in all circumstances. You noticed this when they worked at Rolf's kitchen for the first time. They have to wait until the raspberry sorbet quenelles were flawless before allowing them to leave their station. Alternatively, there was the Brulee, which have the ideal consistency and the smoothest golden brown sugar blanket you've ever seen.