Dear visitor, I am Mikko Kosonen, executive chef, Embassy of Finland.
Hello friends, and welcome to Finnish Fare. I have been the executive chef here at the Embassy since 1997. I am excited that you have decided to learn a little bit more about Finnish culture and especially the unique and exciting food we are proud to offer the rest of the world.
A little bit about myself...
My love for food and the art of preparation began at an early age, and it is with great pleasure that I share my passion with you.
I was barely seven years old when I baked my first cake, and although I loved baking, my curiosity soon led me down other paths of cuisine. After spending a school theme-day in a restaurant at age 14, I knew I wanted to prepare food professionally. I was hooked, my destiny established; I was going to be a chef!
I wish I could take full credit for the culinary skills I’ve acquired, but that would be a bit of a fib to say the least. The truth is I’ve been blessed with great teachers - mentors who guided me through the learning process and passed along their wisdom and individual nuances.
Perhaps my greatest influence though was my aunt who with her husband owned the famous French Bistro “Cassi” in Stockholm. It was a magical place, and the guest list alone - the King of Sweden and Benny Anderson from the pop group ABBA to mention two - kept me running as a summer trainee.
I received my diploma from the Perho School in Finland. While studying, I had the good fortune of winning a prestigious Scandinavian student chefs’ competition. After completing my studies, I worked for the Finnish Ambassador in Lithuania and at Le Belvedere in Annecy, France.
People often ask me about my most unforgettable cooking moments. I would have to say that most of them came from my time in Lithuania. I’ll never forget the chaos that abounded when we experienced a complete power shortage just before a formal dinner. Panic aside, we managed to make it through. Working for the UN Peace Keeping Forces in Lebanon and Syria come in a close second.
Year after year I am consistently motivated by the reactions of those for whom I have cooked. The feedback is instant and often non-verbal, and there is nothing better than seeing people satisfied and happy.
I especially love creating deserts and then watching the reactions of my guests after plunging into a delectable treat. Actually, deserts have become a specialty of mine - creating them feels like nothing less than an artistic undertaking. Pastries, on the other hand, are the ultimate challenge.
My philosophy about food is two-fold. I always enjoy my friends’ cooking, and I’m usually the easiest guest to please. In a restaurant, however, I’m picky and can be a bit of a nuisance, or so I’m told, if I don’t enjoy the experience. My favorites? New potatoes, fresh Finnish mushrooms, smoked fish... And my mother’s meatballs!
Enjoy your visit!
