Around this time last year, I first learned of semla. These fragrant, airy spiced buns are stuffed with hidden pockets of almond paste or jam and piled high with whipped cream. They are made only one season out of the year - to celebrate Fat Tuesday. The Swedish and the Finnish each have their own slightly different versions of semla. Who better to teach us about both than a Finnish chef trained in Stockholm, Sweden? Chef Mikko Kosonen owns the DC restaurant Mikko Nordic Fine Food, which just happens to have 134 reviews and 5 stars on google. Among other clients, Chef Mikko caters for the Finnish and Swedish embassies. For the second year running, Chef Mikko is running a competition to see which semla sells the best. I’m thrilled that Mikko took the time to explain to me the finer points of semla as well as his dogged journey towards becoming a successful, highly sought after chef.

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Highlights of This Episode

Swedish vs. Finnish Semla How a childhood in the Finnish countryside led him to a career as a chef The cuisines in different regions of Finland The effects of climate change on Finnish cooking Shrove Tuesday traditions in Finland Chef's best tips on making semla

Recipes Associated With The "Chef Mikko and His Fat Tuesday Semla Competition" Episode Semla Recipe How To Find Chef Mikko Website: www.chefmikko.com

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Instagram: @chefmikko