The 2024 Nobel Prize banquet menu stands with its feet firmly planted in the Swedish soil. Chef Jessie Sommarström and pastry chef Frida Bäcke highlight seasonal ingredients such as beets and apples – and surprise with a luxurious version of a breakfast favourite.

Jessie Sommarström breaks into a smile while moving the ladle around the pot with large gestures.

“Look how happy I get when I cook porridge,” she says, laughing.

This somewhat unexpected side dish – a modern cultural creamed steel-cut barley – is part of this year’s Nobel Prize banquet menu, in which Sommarström is responsible for the appetizer and main course. Through the choice of her side dish, Sommarström wants to highlight the fact that we eat far too few whole grains, a major cause of poor health.

The Nobel Prize banquet takes place in Stockholm City Hall on 10 December every year and is broadcast live on Swedish Television. The event is an opportunity to celebrate this year’s Nobel Prize laureates. More than 1,000 guests can be seated in the Blue Hall during the three-course dinner composed by a selected chef and pastry chef. While the menu is a chance to celebrate Scandinavian cuisine, there is ample space for those responsible for the gastronomy to leave their personal mark.

As a multiple award-winning star chef, Sommarström worked at top restaurants before shifting focus to develop food in the public sector. Now, her mission is to show how meals prepared for millions of people can be both healthy, sustainable, and delicious.

Engaged in public health

Growing up with a single mother, Sommarström became aware early on of the challenges of providing good meals at reasonable prices. When she herself became a mother, her interest in the role of food in public health grew, something she describes as one of the defining issues of our time. The issue of public health is closely linked to her commitment to the climate.

“As a chef, I want to show that it is possible to cook good food responsibly. I want to inspire people to make better food choices, which can contribute to change and lay the foundation for a sustainable future,” she says.

Choosing ingredients carefully is important to Sommarström, who believes that it all starts with the producers. Sustainability and creativity are key themes for this year’s Nobel Prize banquet menu, which will be her first.

“I’m really nervous, of course, it’s a big dinner with many eyes on you. But it feels fantastic and it’s an honour,” she says.

Jessie Sommarström

Quick facts

• Age: 45 
• Profession: Gastronomic manager, Sodexo
• Career: Chef of the year, 2022. Gastronomic Academy Gold Medal and Woman of the year in tourism industry, 2023. Honorary doctor at the social science faculty, Umeå University, 2024. Worked at restaurants such as Sturehof and Esperanto.

Wants to protect knowledge of nature

Frida is fittingly the name of one of the apple varieties chosen by pastry chef Frida Bäcke for this year’s banquet dessert. Bäcke completes the team alongside Sommarström, making this year’s Nobel Prize banquet menu the first ever composed by two women.

Bäcke has worked at several Michelin-starred restaurants and has been part of the Swedish Culinary Team, that represents Sweden in international culinary competitions. Now, she runs an award-winning patisserie in central Stockholm. Being asked to create this year’s dessert left her speechless, she says.

“It’s something I’ve thought about, but never believed I would get the chance. The Nobel Prize banquet is such a big and beautiful dinner that means a lot to many, and it feels special to get this assignment,” says Bäcke.

There are several reasons why apple is the main ingredient in the dessert. Apple is one of the few Swedish ingredients that are in season year-round across the country, as well as being available in many varieties. Through the choice of apple, Bäcke also wants to highlight the importance of using what is around us. For Bäcke, who grew up in Dalarna with the forest just outside the door, proximity to nature is important.

“When I moved to Stockholm, I missed being able to just go outside and pick berries or mushrooms. I’m afraid that experience and knowledge is fading among the younger generation. With the ingredients in my dessert, I want to advocate for making use of nature’s resources,” says Bäcke.

She describes the dessert as “a little different” and characterised by her aesthetic: sleek and simple.

Finds calm in exercising

For the 60 banquet tables in the Blue Hall, about 800 meters of linen tablecloth are used. During the evening, a total of 40 chefs and 190 waiters and waitresses will cater to the guests. As the day of the banquet approaches, the nervousness grows, says Bäcke, who finds calm in exercising.

To be doing the Nobel Prize banquet together with Jessie Sommarström feels safe, says Bäcke.

“Jessie is somewhat of an idol for me. I really admire her drive to create change and how she uses her expertise as a chef for something bigger. She fights for what’s important, and I’m very happy to be making this dinner with her,” says Bäcke.

Sommarström and Bäcke have worked together before and have grown close while collaborating on the Nobel Prize banquet menu.

“Frida Bäcke. is one of Sweden’s most prominent pastry chefs. She’s a master of her craft, humble, and always generous with her knowledge. To be creating the Nobel Prize banquet menu together with her feels both safe and inspiring,” says Sommarström.

Frida Bäcke

Quick facts

• Age: 36 
• Profession: Pastry chef at her own pastry shop Socker Sucker 
• Career: Frida has worked as head pastry chef at restaurants such as Frantzén and AIRA. For five years, she was a part of the Swedish Culinary team, competing in the World Cup and the Olympics. For three years in a row, Frida Bäcke has been named “Pastry chef of all pastry chefs”. Today she runs the pastry shop Socker Sucker in Stockholm, named “pastry shop of all pastry shops” for two years in a row.

The Nobel Prize banquet menu will be unveiled here at nobelprize.org on 10 December at 19:00 CET. Click here to find all menus from previous Nobel Prize banquets.