Frida Bäcke was the pastry chef at the Nobel Banquet last year as well and has previously been appointed "The Pastry Chef of Pastries".
"I am incredibly happy and honored to have the opportunity to do the assignment again this year. It is the most fun I have ever done," Bäcke tells TT.
"Getting to choose colleagues and work together for four days is great, great. It's like inviting your best friends over for dinner, only we cook a lot of food at the same time," she continues.
This year she will focus on sloes and wild raspberries when composing the dessert.
Wild raspberries are dear to my heart, I picked them with my grandmother and grandfather when I was little, she says.
"The highlight of my career"
The duo Pi Le and Tommy Myllymäki run the restaurant Aira on Djurgården in Stockholm. The restaurant has two Michelin stars. Myllymäki is one of Sweden's most famous chefs, having appeared in several television productions and released several cookbooks.
"It's actually the case that I thought it would be really fun to be able to participate in the Nobel dinner, so it's incredibly honorable," Myllymäki tells TT.
Pi Le has, among other things, won both gold and silver with the junior national chef team in the World Cup.
It is one of the highlights of my career to be able to participate in making this dinner, says Le.
Mushrooms on the menu
Myllymäki and Le don't want to reveal exactly what the guests will be offered. But the menu will include porcini mushrooms.
"We have tried to start from something we do every day. We may be working with a flavor that is a little unexpected in the context, but at the same time something you recognize. But with a little twist," says Myllymäki.
According to Myllymäki, the chefs have free rein to compose the menu as they wish, but there are certain things they must adhere to.
"When you have to cook this up for 1,300 people and with a minute schedule, there are many factors that affect and that you have to respect. The logistics have to work," he says.
