As 2025 winds down, we at Nepo Kitchen Consulting pause to reflect on a year filled with diverse projects, international travel, and continued professional development. It has been a year of hands-on work, coaching, travel, collaboration, and learning—often challenging, frequently rewarding, and rarely dull.
Below is a brief recap of the year that was.
January once again proved to be a busy start to the year. I was involved in several large-scale catering projects in Stockholm, working hands-on and very much back on the tools. I’m genuinely pleased that I still get the opportunity to step in and support these major operations, often helping friends and colleagues with demanding, high-pressure catering projects.
When guest numbers reach into the thousands, working on operations of this scale reinforces the importance of preparation, communication, and collective responsibility in professional kitchens. These environments keep you grounded and serve as a powerful reminder that no matter how experienced you are, success in the kitchen is always about collaboration and trust within the team.
February was largely spent working from my home office. During the month, I carried out kitchen consultancy work for the Scandinavian Pavilion at the World Expo in Osaka, Japan. Sadly, this assignment did not include a trip to Japan, but the work itself was both interesting and detailed.
We revised and simplified the pavilion’s food cost calculations, which required restructuring my Excel sheets to handle pricing in Japanese yen, euros, and Swedish kronor. In addition, I provided some light coaching during the handover phase. However, the local team were highly skilled, well-prepared, and clearly had all bases covered.
The assignment was a good reminder that solid systems and clear cost control are universal, regardless of geography.
March was again mostly home-office based and introduced a completely new challenge. I prepared and delivered an online coaching and sales presentation for Tasmanian abalone, representing Wisk foods LLC in Dubai.
The goal was to support the promotion of Three Friends Abalone, an excellent product that I strongly believe is well suited to the Dubai market. Hopefully, the session helped strengthen their sales efforts and market positioning. This project pushed me outside my comfort zone and further developed my experience in digital presentations and international sales support.
February and March were also spent aligning our efforts and preparing for the intensive travel period beginning in April.
F&B conference preperations January through March resulted in this recipe collection for Aprils conference
April took me to Turkey, flying into Dalaman and continuing to Sarigerme during the early pre-season, just as the large charter hotels were beginning to open.
We delivered two intensive kitchen training courses for executive chefs and food & beverage managers from hotels across the Mediterranean region. The focus was on buffet cooking and presentation, covering soups, salads, desserts, main courses, allergen management, cultural themes, and guest expectations in high-volume environments. These sessions highlighted the growing importance of consistency and visual presentation in large international hotel operations.
As always, the Sarigerme backup team provided excellent support and professionalism. Each training course concluded with a visit to Göcek, an upmarket seaside destination known for its luxury marina and impressive yachts—wealth displayed openly, yet somehow still discreet.
Afternoon beach view of Sarigerme beach, preseason preperation, just waiting for the tourists
May meant a return to Turkey, again flying into Dalaman but continuing along the coast to Marmaris. A long-established seaside resort attracting summer tourists from all over Europe, Marmaris is vibrant, loud, and unapologetically focused on entertainment.
This visit involved hands-on hotel coaching: working directly with kitchen teams, giving structured feedback, providing practical training, and liaising closely with management. Marmaris feels very much like a party destination—football bars, familiar comforts, and plenty of excess. Why travel abroad when your destination feels like home? Still, everyone has to make a living, and the Turkish hospitality industry is exceptionally professional at doing exactly that.
The Turkish flag "Türk Bayraǧi" flying proudly over Mamaris
June brought me back to Sweden and introduced a completely different challenge—creating an off-season, alcohol-free summer café restaurant in a mountain sports and biking destination.
I spent several days each month in Säfsen throughout the summer, coaching the team, cleaning up after the winter season, ordering supplies, planning menus, and managing inventory. Säfsen is a popular family destination, particularly with German and Dutch guests seeking active, environmentally focused holidays.
Later in June, I travelled to Agadir, Morocco, to deliver a week-long training programme at the Kenzi Europa Hotel. These hotel visits can be challenging; many executive chefs and management teams have established routines and are not always open to criticism or change. Some visits are more successful than others, not every consultancy is smooth, but even the difficult ones offer valuable insight and learning. Agadir as a tourist destination proved to be both productive and enjoyable—exotic, welcoming, and just adventurous enough.
Rainbow over Säfsen Ski village during the summer
Morroccon grilled sardines in Agadir, the sardine capital of the world
September was reserved for a long-awaited private holiday in Vietnam, finally ticking off a bucket-list destination. A vibrant country full of energy, contrasts, and surprises around every corner. Vietnam exceeded expectations in both culture and cuisine.
https://www.nepokc.se/blogpost/vietnam-ticked-off-the-bucket-list/
Vietnamese & colonial influences make up our luxury accomodation in Nihn Bihn
October began with a visit to the ANUGA trade fair in Cologne. Congestion, congestion, congestion—around 30,000 visitors per day, all networking, wandering, and attempting to create new business opportunities.
Hotels within an hour’s train journey were scarce, trains were standing-room-only, and restaurants were fully booked. Thankfully, döner kebabs never disappoint. Despite the chaos, the trip was successful. My compatriot made several valuable contacts and is already developing solid business relationships as a result.
October also marked the beginning of my work with time2staff, a successful Norwegian recruitment and employment agency. We focus on the hotel, event, and restaurant sectors, and my role carries the fine title of Key Account Ambassador. The startup phase and national accreditation process took time, but we are now ready to move forward and build momentum into 2026.
https://www.time2staff.no/?lang=sv
Cologne cathederal partially rebuilt after WW2 has an imposing and dominating presence in central Cologne
November saw me return for the fourth consecutive year to the Food, Wine & Chocolate Festival, working once again on the Swiss cheese counter. A tough, mentally draining four-to-five-day event, but made manageable by the same close-knit team as previous years—some friendships stretching back more than 30 years.
The camaraderie, humour, and shared experience make it worthwhile, and unsurprisingly, we’ve all signed up again for next year. The quality of the cheese certainly doesn’t hurt—it sells itself.
November also included the Swedish Championship in Pâté en Croûte. While I’m not involved directly, I strongly support the event and appreciate seeing traditional craftsmanship celebrated and pushed forward.
The month also marks the start of the Swedish Christmas smorgasbord season, and this year I returned once again to Riksarkivet.
Relaxation before the cheese attack
Swedish Pâté en croüte finalist, an technique and art worth preserving
December included a quick trip to London for a kitchen reunion with chefs I worked with at The Savoy between 1982 and 1985. When people talk about “old school” kitchens, those years truly qualify. The experience left deep lasting marks on all of us.
After 40 years, the respect remains, along with plenty of laughs, shared memories, and a few drinks.
Then it was back to reality at Riksarkivet and the Christmas smorgasbord marathon. This year, we broke records with 36,000 guests. It’s like riding a racehorse for seven weeks—possible only with a strong, experienced team and solid organisation. Consistency, loyalty, and leadership are what make projects of this scale sustainable. The fact that so many staff return year after year says everything; no one is jumping ship here.
The herring station at Riksarkivet 2025
Throughout the year I have also been choosing to compliment the above events with stimulating additional once off or event work with long time friends and new aquantenences. I have continued volunteering with Yrkesdörren, an organisation that helps immigrants find their way into the workplace. My focus remains on interview coaching, as many candidates are unsure of expectations—even when they reach the interview stage.
Tramping forward into 2026