Celebrated Norwegian chef cooks for New York charity

Chef Sven Erik Renaa. Photo: Norwegian Seafood Export Council (NSEC).Norwegian chef of the year cooked special recipe with donated salmon from Norway for New York charity clients

Norwegian chef of the year cooked special recipe with donated salmon from Norway for New York charity clients

Celebrated Norwegian Chef Sven Erik Renaa, recently named the 2009 Norwegian Chef of the Year, volunteered his time and talents on Oct. 6, at the New York City based charity organization, God’s Love We Deliver.

God’s Love We Deliver’s mission is to improve the health and well-being of men, women and children living with HIV/AIDS, cancer and other serious illnesses by alleviating hunger and malnutrition. God’s Love We Deliver prepares and delivers nutritious, high-quality meals to people who, because of their illness, are unable to provide or prepare meals for themselves.

On behalf of the Norwegian Seafood Export Council (NSEC), which donated salmon for 2,000 meals, Chef Renaa acted as Guest Chef at the organization’s kitchen and created a special salmon meal for its clients.

“We are so grateful to the Norwegian Seafood Export Council for generously donating such an enormous amount of salmon to help feed our clients in a healthy way,” said Karen Pearl, President and CEO of God’s Love We Deliver.

After a special cooking demonstration of his recipe, Baked Norwegian Salmon with Apple, Horseradish Yogurt and Dill, for God’s Love We Deliver staff on Oct. 6, the staff replicated the dish on Oct. 16 for delivery to approximately 2,000 clients. The nutritious dish includes a vegetable salad of potatoes, red onion, fennel and apples topped with seasoned Norwegian salmon fillets and a horseradish yogurt.

“Salmon is an excellent source of lean protein and omega-3 fatty acids which have been shown to lower blood pressure and increase bone strength, among other benefits,” said Chef Renaa. “It is an ideal meal for the clients of God’s Love We Deliver and I am honored to work in their kitchen to prepare a special dish that will help nourish people in need.”

Chef Renaa started his culinary journey after graduating from Trondheim College of Culinary Arts at age 16. He has worked at the Hotel Continental, the Brasserie Hansken in Oslo and the Park Avenue Cafe in New York, and since 2000, he has worked as a food and beverage consultant with Norway’s foremost center of expertise for the culinary arts, the Culinary Institute of Norway in Stavanger. Chef Renaa’s credits include: captain of the Norwegian Culinary Team which won the prestigious WACS Culinary Olympics in 2008, the 2007 Norwegian delegate to the master chefs world championship in Lyon, France (Bocuse D’Or), where he won the Fish Prize, and in 2000 and 2006, Chef Renaa was voted Chef of the Year in Norway.

During his time in New York, Chef Renaa also conduct a culinary demonstration (The Norwegian Salmon Experience) at the Institute of Culinary Education in Manhattan. The event was hosted by the NSEC for chefs, restaurateurs, media and other guests to taste, see and learn about Norwegian Salmon.

About the Norwegian Seafood Export Council

Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Export Council (NSEC) builds awareness of and educates the public on seafood from Norway.  From the headquarters in Tromso, Norway and a U.S. branch in Boston, Mass., the NSEC carries out Norwegian seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets.  Its entire efforts are financed by the Norwegian seafood industry itself. As the world’s second largest exporter of seafood, Norway provides quality, nutrient rich seafood to over 150 different countries, and is the world’s largest joint marketer of seafood.

For more information on the NSEC visit Seafoodfromnorway.com

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