In Grandpa Family, we spotlight creative, interesting people from our world. This time we meet chefs and friends Lisa and Rebecca, who are releasing a cookbook together next year about cooking really good food on the move. With a deep love of ingredients, togetherness and life outdoors, they’ve made a book for anyone who’d just as happily cook dinner over an open fire as in a kitchen.

On a road trip through southern Europe, in a campervan and with photographer Katja Ragnstam behind the camera, they captured the recipes and the atmosphere on location. We talk about how it all began, about food that grows out of wherever you happen to be, and of course they share their Grandpa favourites.

[b]You’re both chefs at heart. How did you end up on that path?

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Lisa:

We actually have two quite different backgrounds when it comes to the kitchen. I grew up in a home where cooking was always at the centre of things, and becoming a chef was something I dreamed about from a young age.

I have a bachelor’s degree in Hospitality Management from a hotel and restaurant school in Switzerland, and I’ve worked in restaurants across Europe and Sweden. But the kitchen is where I’ve always felt most at home.

I ran a Swedish fusion and tapas restaurant in Notting Hill, London, for five years. Since 2014 I’ve run Cool Cats Hot Dogs in Chamonix, which started out as a food truck and eventually grew into a tiny restaurant of just 27 square metres.

We serve gourmet hot dogs to hungry skiers and snowboarders, hikers, cyclists and anyone else who comes to enjoy the mountains, in summer and winter alike.

So I’ve spent a big part of my working life in small kitchens. It’s taught me that you don’t need much space to make really good food. It’s about creativity, good ingredients and making the most of what you have.

Rebecca:

I also grew up in a home where food was always a big part of life. My mum and my grandmother are, and were, fantastic cooks, so that’s definitely where my interest comes from.

After high school I went backpacking for almost two years, and on those trips my interest in food and flavours from around the world grew even more.

When I got home I was pretty lost and didn’t really know what to do. I went to a career counsellor who very quickly concluded: “You should become a chef.” Said and done. Since then I’ve worked in a number of restaurants, mostly fine dining, most recently as head chef at vRÅ in Gothenburg.

[b]What are you working on these days?

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Lisa:

Right now there are lots of different projects going on at once! I still run Cool Cats Hot Dogs in Chamonix, and at the same time we’re working on our cookbook.

I like having several creative projects on the go. It could be cooking, restaurant development or something else entirely that inspires me. I’ve always loved making things with my hands, so sometimes a renovation or garden project pops up alongside everything else.

What most of what I do has in common is probably that I like combining food, creativity and experiences. I want food to be part of life, not something that takes up all the time you’d rather spend on what you actually want to do.

Rebecca:

Today I freelance as a chef, food stylist and creative. I do a lot of recipe development for different companies and editorial teams, and I produce visual material for shoots and campaigns. I also do some catering and guest appearances.

Right now our upcoming cookbook obviously takes up a big part of my time, which is incredibly fun. There’s a lot of recipe development, test cooking, planning and writing.

[b]What does a normal day look like for you, if there is such a thing?

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Lisa:

A normal day? I’m not sure I have one!

My days can look very different depending on whether I’m working on the cookbook or at the restaurant. It’s a mix of work, family life and all the other small and big projects going on at the same time.

One day I might go to the restaurant, cook and make sure everything runs smoothly. Another day goes to the cookbook or a project at home.

Then the kids need to get to school and be picked up again, and in between I try to squeeze in some time outdoors. Ideally I’d be out in the mountains or the forest and, if I got to choose, cooking outdoors all year round.

It’s probably the variety I like most. Something is always happening, and I thrive on having lots of different things on the go.

Rebecca:

Oh, I don’t think I have any normal days. It looks very different depending on the assignments I have. One day I might be in a photo studio from morning to night, the next I’m test cooking recipes for a magazine or a company, and a third I’m at home at the computer writing recipes or planning jobs.

I’m definitely happiest on the days I get to stand in the kitchen and cook. I get really restless sitting in front of a computer for too long.

How did you two meet?

We met about seven years ago at a food and photography workshop in Lucca, Italy. We didn’t know each other beforehand, but we clicked straight away and have been close friends ever since.

We have different personalities and experiences, but we share the same love of food, travel and creativity. And we think it’s our differences that make us work so well together. We don’t always think alike, but we complement each other really nicely.

[b]You’re working on a cookbook together. Tell us about it!

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The idea grew out of the way we live ourselves. Lisa travels a lot in her campervan, and Rebecca spends large parts of the summer on a sailboat. We were often asked what we cook when we’re out and about, and realised that we were missing that kind of cookbook ourselves: a modern, inspiring book for people who love both really good food and life outdoors.

We’re both chefs, so for us it has never been about just “making something work” because you’re on the move. We still want to eat really well. So our philosophy is built around smart preparation at home. Do what’s worth doing in advance, pack plenty of flavour, then top it up with good ingredients wherever you end up.

The recipes should work whether you’re on a sailboat, in a campervan, in a cabin or just out in the woods. They should be simple and doable, but never boring.

[b]What are the biggest differences between cooking indoors and outdoors?

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Lisa:

For me it’s mostly about freedom, your surroundings and the feeling of really being part of what you’re doing. Standing there cooking with an incredible view in front of you, smelling the forest and using what’s around you. There’s something really special about it.

I think it also goes back to when I was little and played mud kitchen. I’d stand there with mud, sticks and grass, making soups for my mum. Maybe that’s where it all began! I don’t think I’ve ever quite outgrown that feeling of creating something from whatever you find around you.

When you cook outdoors, your surroundings become part of the cooking itself. You might be standing in the forest and realise a dish needs a little acidity, so you pick some wood sorrel or another herb growing nearby. You get to be creative in a different way and let the place you’re in inspire the food.

And then there’s the fire, of course! There’s something very special about cooking over an open flame. It’s more tactile, a bit more unpredictable, and you really have to be present in what you’re doing.

But above all, it’s about togetherness. When you cook outdoors, the cooking itself becomes part of the experience. The kids can join in, you can talk, discover things and take in the scenery while the food cooks. You don’t have to stand alone in a kitchen while life happens somewhere else.

For me, cooking outdoors is a way of being more present in the moment. You’re cooking, but you also get to experience so much more. And that’s probably the feeling I love most of all.

[b]You just got back from a trip through southern Europe. What’s your best memory from it?

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Lisa:

For me the whole trip was absolutely fantastic. Getting to hang out in my campervan with two amazing women, Katja, who took the photos, and Rebecca, my partner in crime on this project. The fact that the three of us got to make this trip and create something together was truly special.

Funnily enough, some of my best memories are from when we were up front driving, just talking rubbish.

One of my all-time favourite memories was when we went to an evening market in Provence. We’d been driving for quite a while, and we took our time walking through the lavender fields and tasting a bit of wine along the way, before driving on to my favourite village, Saou, in northern Provence.

Getting to sit there, talk, eat and enjoy the calm evening together was wonderful.

That’s probably what I’ll take with me from the trip: not just all the places we visited or all the food we cooked, but above all the togetherness and all the little moments along the way.

Rebecca:

The whole trip has truly been fantastic, a memory for life. I’m really proud of us for pulling this off. From an idea last summer to being almost done with our cookbook. It was a very tight schedule, but we made it. I absolutely love Chamonix and the mountains, and I always feel a sense of calm when I come home to Lisa.

We finished the trip in Annecy (about an hour from Chamonix), where Lisa managed to rent a little motorboat that we took out for a spin. It’s so beautiful it’s almost ridiculous. We opened a bottle of bubbles, toasted the trip and swam from the boat. I’ll always be a West Coast girl, but swimming in a cold turquoise lake at sunset with incredible mountains all around beats almost any day on the West Coast.

[b]How do you think about the climate issue in your industry? Is it something you consider when creating recipes?

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Lisa:

It’s definitely something we think about, both in our jobs and when we develop recipes. For us it comes down to fairly concrete things: cooking seasonally, choosing good ingredients, shopping locally when we can and, above all, trying to make use of what you already have.

During the shoot in France we shopped a lot at local markets and let whatever was actually in season guide the recipes. It’s a way of cooking we both really love.

We also have a chapter in the book built on leftovers from earlier recipes. Food from one day becomes the starting point for something new the next. It’s practical when you’re on the move, and a very simple way to cut down on food waste.

In my own restaurant I put an enormous amount of time into exactly these questions. I think those of us who work with food have a responsibility, both for the ingredients we choose and for how we run our businesses. It doesn’t have to be complicated, but it takes making conscious choices and actually caring.

[b]How would you describe your personal style?

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Lisa:

If we’re talking about clothes, I’m probably not the most classic person. I like colour, pattern and sneakers, preferably with a bit of a retro feel. I love layering, oversized pieces and soft, comfy materials you can really live in.

I actually think I’ve had roughly the same style my whole life. For me it’s very much about feeling comfortable and being able to move freely, while still expressing my personality through colour and pattern. I like a bit of playfulness in what I wear, and I like it when things don’t feel too put together.

Comfortable, colourful and personal: that’s probably a pretty good description of my style!

Rebecca:

I’ve always loved colour and accessories. A really great pair of earrings can save any outfit! Otherwise I’d describe my style as a mix of bohemian and sporty =). Above all I want to feel comfortable in what I wear. The days of far-too-tight, uncomfortable clothes are definitely over.

For parties I’ve always had a weakness for sequins and glitter, and in summer a neon detail tends to sneak in too. I just like it when there’s something a little unexpected.

[b]Finally, what are your top three favourites at Grandpa right now?

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Lisa:

My absolute favourites right now are the incredibly good-looking suede jacket I’m wearing in some of the pictures, and the baseball shirt with blue sleeves and a white body. It has such a great fit!

Then I’m an American Vintage-for-life person. I love their pieces, especially the plain vest and sweater. They have fantastic colours and fits that I really like.

I’m drawn to that combination of sporty, relaxed and cool. Pieces that are comfortable and easy to wear, but still have a clear personality. That’s exactly the kind of style I like!

Rebecca:

I really love the blue/purple vest from American Vintage. It’s both great-looking and incredibly comfy, and I get compliments almost every time I wear it.

Then I have to say the beige trousers from MUNTHE. They fit perfectly, with a high waist and a nice barrel leg. They work just as well for every day as they do dressed up for a party.

My third favourite is the white long-sleeved T-shirt from MUNTHE. The quality is unbelievable. I honestly didn’t know MUNTHE before our collaboration with Grandpa, but it’s definitely a brand I’ll be keeping an eye on from now on.