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Chef Ulrika Bengtsson received her culinary training in her native Sweden, where she attended the renowned Culinary School of Halmstad. After graduation, Ms. Bengtsson worked with Master Chefs Christer Svantesson and Leif Mannerstrom. During a six year collaboration with Mr. Svantesson and Mr. Mannerstrom, Ulrika helped open several French-inspired restaurants. The successful team also gave lectures and cooking demonstrations in selected venues throughout Sweden. In 1990, Ulrika went back to her roots--that is, to Swedish cuisine--working at one of the best-known seafood restaurants in Sweden, "Fjaderholmarnas Krog," an archipelago restaurant outside Stockholm.
Taking Swedish cuisine abroad had always been a dream, and in 1991 Ulrika moved to New York City to work at Aquavit, a top-rated Scandinavian restaurant in Manhattan. Here, Ulrika added an international touch to her passion for the traditional Swedish food.
In 1992, Ulrika was offered the position as Executive Chef at the Consulate General of Sweden in New York. There, she planned and executed all catered functions, such as luncheons, receptions, buffets, and lectures. With her artistic approach to Swedish food preparation, she helped bring the food of her beloved home country to a wider audience.
In spring of 1999, Ulrika ventured out on her own and is now the proprietor of "Ulrika's" - a 65-seat Manhattan restaurant featuring traditional Swedish home cooking in a rustic Swedish setting. Here, she displays her classic Swedish culinary art with an innovative, yet delicate, touch.
Ulrika is sought after as a guest chef and in this capacity she has planned and carried out Swedish events in many places, including the Manor in West Orange, NJ, and the Maidstone Arms in Easthampton, NY. She has also conducted cooking demonstrations at IKEA, the Swedish furniture giant. On several occasions, she has coordinated Swedish functions at the United Nations' headquarters in Manhattan. She was also among 30 leading chefs in the US selected to participate in the 1998 "Netting with the Stars" Sea Food Extravaganza in Saconnet, RI.
Ulrika has developed her own line of Swedish herring for the New York wholesale company, Russ and Daughters. She has also served as a Consultant for Swedish food companies such as Vod-cheese, Inc. and the Almond Baker, Ltd.
She has lectured at the French Culinary Institute, the Culinary Institute of America, Columbia University, and at the American-Swedish Museum in Philadelphia. She has served on the panel of judges for culinary contests at Johnson & Wales University, who also presented her with the "Excellence in the Field of Culinary Arts Award."
Ulrika appears on the Food Network as a host for My Country, My Kitchen and she has participated in the Swedish version of the highly popular cooking show "Ready Set Cook." She has a recurring cooking segment on the Swedish TV show, "Good Morning Sweden." Original recipes by Ulrika have been published in several newspapers, magazines and books, including the New York Times.
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