Private Chef Tania Rodriguez -Kaarto

I am a Mexican chef and Graphic designer living in Finland since 2008. I finished cooking school in 2010 and just recently funded my first company of salsas and toppings. I am a creative and innovative flavor creator and a very good teacher.

I praise myself for knowing how to develop new products. As a designer, I go through the 5 phases of design every time I create something new. I test, iterate, gather feedback and create prototypes. Design is an ongoing process, recipes, however, must stay.

For me, cooking is...

I a creative process, and as a process, it can be broken down and therefore learned. I taste flavors in my mind before even trying them.

I learned to cook at...

Early in life. My Spanish grandmother unlocked many secrets hidden away in spice racks and old recipe books. She infused me with curiosity and passion

A cooking secret...

My secret in the kitchen is... Soul.

My menus

Nordic Summer Night

STARTER

Choose 3 dishes

Boiled new potatoes with brown butter and fresh dill

Smoked salmon platter with rose pepper and lime

Skågen toast with a touch of salmon caviar

FIRST COURSE

Choose 1 dish

Smoked salmon salad

Roasted beetroot homemade pesto and pasta

MAIN COURSE

Choose 2 dishes

Open fire grilled salmon

Lightly smoked white fish

Oven roasted lamb with rosemary and mint jelly

Oven roasted pork with salt crust and caramelized onions

Roasted veggies with balsamic vinaigrette

DESSERT

Choose 2 dishes

Fresh berries and cream cake

Forest berries assorted sorbet and macaroons

Mediterranean "Μυστήριο" (pronounced: Mistírio)

STARTER

Choose 3 dishes

FIRST COURSE

Choose 1 dish

Moules Marinières in white wine sauce

Salmon Tartare accompanied with a light touch of lemon, capers, chives and optional avocado.and

Meze Platter with : a)Hummus: Creamy chickpea dip with tahini, garlic, and lemon juice. 2) Tzatziki: Refreshing yogurt dip with cucumber, garlic, and dill. 3) Baba ganoush: Smoky eggplant dip with tahini, lemon, and olive oil. 4) Kalamata olives: Briny and flavorful Greek olives. 5 )Feta cheese: Creamy and tangy Greek cheese

MAIN COURSE

Choose 1 dish

A mix of fresh varied vegetables like bell peppers, zucchini, mushrooms, and onions grilled on a teppan (iron griddle)

Roasted Veal with butter and herbs accompanied with cauliflower au gratin

Grilled Mediterranean Sea Bass: Fresh sea bass marinated in olive oil, lemon juice, garlic, and herbs, then grilled to perfection. Served with a side of roasted vegetables (zucchini, bell peppers, and cherry tomatoes) tossed in olive oil and seasoned with Mediterranean spices

DESSERT

Choose 1 dish

Baklava: Layers of phyllo pastry filled with chopped nuts (typically pistachios, walnuts, or almonds), sweetened with honey, sugar, and flavored with cinnamon and cloves accompanied with mint tea

Layers of delicate ladyfinger biscuits soaked in coffee and layered with a creamy mascarpone cheese mixture, dusted with cocoa powder for a rich and indulgent treat

Mexican culinary experience

STARTER

Choose 3 dishes

Aguachile de camaron

Guacamole Canteen style and molcajete

Small "chilaquiles" in salsa verde to get your apetite going

FIRST COURSE

Choose 1 dish

Shrimp soup

Avocado salad

Tortilla soup

MAIN COURSE