New Scandinavian Cooking welcomes Christer Rødseth

Celebrated Norwegian chef takes on new role

Patricia Barry
Hopkinton, Mass.

Viewers of the popular television cooking show New Scandinavian Cooking may have noticed a new face this season. Christer Rødseth is this season’s host of the cooking show, now in its 10th season in the United States (and its overall 16th season).

In announcing the new host, New Scandinavian Cooking posted on Instagram: “Christer is a proper and healthy role model for young chefs today, in terms of recruitment to the profession, positive advocacy of the culinary profession, sustainable production, and last but not least, his commitment to reduce food waste. We are so proud to have you on our team, Christer.”

Filmed and aired first on Norwegian TV2 as En bit av Norge (A Piece of Norway), the New Scandinavian Cooking episodes are filmed a second time in English for broadcast in the United States and many other countries beyond Scandinavia.

Where culture and cuisine converge

New Scandinavian Cooking is noted for its “on location” setting, where for each episode, food is prepared and enjoyed in local venues and most often outdoors, featuring local fare.

According to Rødseth, “There’s something really special about cooking outside, because you get the smells from nature, from the campfire, from the meats, from everything. I love it. It’s the best thing in the world.” (Note: the “campfire” might actually be a stove made of stone constructed by Rødseth. The finished products, however they are prepared, are works of art.)

Each episode includes the preparation of several recipes chosen by Rødseth relevant to the filming location. This season’s episodes traverse Norway. Two episodes feature Sámi food and culture, focusing of course on reindeer. The Hardanger episode highlights the region’s fruit harvest, with all apple recipes. Seafood is prominent in the recipes of episodes filmed in coastal areas such as Frøya and Åfjord. Trondheim’s restaurants are featured in the City of Gastronomy show. One episode even makes a Norwegian connection with Chile and travels there to film.

The format of the show naturally becomes a travelogue as it showcases the filming locale’s people, nature, and culture —“where culture and cuisine converge,” as New Scandinavian Cooking wrote on Instagram. A Sámi reindeer herder talks about the history of reindeer herding in her family. In Hardanger, bearing Grieg Suites Chocolates, Rødseth visits the Lofthus composing cabin of Edvard Grieg, who composed some of his masterpieces in Hardanger. Both Norway’s naval history and Viking history are presented in the show filmed in the Horten area, where Rødseth also visits Åsgårdstrand, the first home of Edvard Munch. In New Scandinavian Cooking, much can be learned about Scandinavia beyond its cuisine.

Impressive credentials

Sometimes referred to as Norway’s Jamie Oliver, Rødseth, 33, brings impressive credentials to the show.

His earlier career has been featured in past issues of The Norwegian American (Oct. 24 2014, March 20, 2020). As a young boy, he was inspired by his grandmother and the time he spent with her in the kitchen. He first worked in a restaurant kitchen at age 9, helping out his uncle. He pursued restaurant and culinary studies, which were followed by apprenticeships eventually leading to chef positions and establishing his own restaurants in the Oslo area.

Christer quickly became well-known and respected in the culinary world, and at the young age of 28, was named 2019 Head Chef of the Year by the Det Norske Kokkelandslaget (Norwegian National Chef Association).

In 2019, Christer was host of the NRK series Matsjokket (Food Shock), which addressed food waste in Norway. He has made TV commercials, lectured, participated in panels, and appeared in print magazines.

Today, Christer is even busier, and he loves the variety of many different projects. Talking to him about his other love, playing golf, one wonders where he finds the time. For nine years, he has been head chef at Vaaghals in the Barcode District of Oslo. Hosting
New Scandinavian Cooking is a natural extension of his philosophy at Vaaghals, promoting the use of Norwegian ingredients, techniques, and traditions. He is also co-owner of a nearby restaurant, Code.

Twice weekly (with a summer hiatus), Rødseth appears on a cooking segment on TV2’s God morgen, Norge (Good Morning, Norway) with Norwegian chef Wenche Andersen, a regular gig he has been doing for over three years.

In the past three years, Rødseth has written two cookbooks. Publisher Cappelen Damm describes Christer redder hverdagen (Christer Saves the Weekday): “This is everyday food for busy food lovers, like himself, based on available and affordable ingredients. The pages are packed with knowledge and inspiration that you will find very useful and enjoyable in your own kitchen. You get recipes for over 60 great everyday dishes that you will make again and again, ideas for ingenious food prep and unique ‘Chris tricks’ that spice up any dish in record time. In other words: Here you get the recipes that make your everyday life even better!”

Of his second cookbook, Christers Italia, Cappelen Damm writes: “Learn to cook the best of Italian cuisine with Christer Rødseth. Simply explained with an infectious enthusiasm. The recipes are mainly made with ingredients you can find in the local grocery store—so you can easily recreate some of the wonderful flavors in your own kitchen.”

As a diversion, or perhaps as a challenge, Christer has displayed his versatility and adventurous spirit as a contestant on TV2’s Skal vi danse (Shall We Dance, the Norwegian version of Dancing with the Stars) in 2023. He also appeared on the reality show Farmen kjendis (The Farm: Celebrity Edition) in 2019.

From competing to sharing the joy of food

Throughout the past 12 years, Rødseth has also been highly decorated in international culinary competitions, winning first place in his first international competition at age 21 (together with Geir Magnus Svae, winning the Global Chef EC in London, and then the Global Chef WC in South Korea.) He has been a member and later captain of the junior and senior national culinary teams, Det Norske Kokkelandslaget, winning top awards over many years in Olympic competitions.

In 2020, the senior team, with Christer as captain, won overall gold.

“This was my last competition with the Kokkelandslaget and the ending could not have been better,” he said.

Hosting New Scandinavian Cooking is a natural progression following his years of culinary competitions. Rødseth sees the show as an opportunity to achieve his goal of inspiring others.

“I’ve gone from wanting to win competitions to wanting to inspire others! Letting go, spreading the joy of food, and showing how much mastery, pleasure, and calm you can get from cooking your own food. How wonderful it is to taste, smell, see, and feel,” says Christer.

“My skills are no longer secret weapons against competitors. On the contrary, I want as many people as possible to have the pleasure of using the small and clever tricks we cooks have to lift everyday food to a higher level.”

Like a friend in your kitchen

In addition to his stellar credentials, Rødseth has a personality well suited for hosting this show. Each episode has a narrative, which he presents in his own enthusiastic, humorous, and down-to-earth manner. Easy-going and affable, his love for his craft is obvious and contagious. As Christer easily banters with his TV guests, you will likely feel that Christer could just as easily be sitting in your kitchen, having a casual conversation with you.

New Scandinavian Cooking has had a shortlist of hosts over 16 seasons. Rødseth’s genuine personality and passion, the same as when this writer met him at age 13, enable him to put his own stamp on the show.

New Scandinavian Cooking resources

For recipes and information on the latest season (U.S. Season 10/overall Season 16) go to newscancook.com.

Check PBS.org or your local PBS station for the Season 10 broadcast schedule.

Follow New Scandinavian Cooking and Christer Rødseth on Facebook and Instagram for more recipes and cooking tips.

This article originally appeared in the August 2024 issue of  The Norwegian American.