IKEA Talents
Are you ready to discover some truly delicious flavours from across the globe? Then read on to learn about IKEA Talents – our co-worker competition that serves up a generous portion of our culture, values, creativity and diversity!
For 80 years our collective efforts have driven the growth and development of IKEA, and as we look ahead, we are confident that our recipe for success is found in our people. IKEA Talents is a joyful spin on our belief that everyone is a talent, and that our unique differences are there to be celebrated!
A truly global event
IKEA Talents is a global co-worker initiative where we can celebrate our culture, values, creativity and diversity. Just as importantly, it's an opportunity for co-workers from across IKEA to come together, share their talents and – most importantly – have fun!
While last year's competition focused on music, this year's iteration took our co-workers' talents into the kitchen. We called on all food-lovers across the business to put their passion to the plate. To enter, participants submitted a one-minute video using their favourite IKEA kitchen products, showcasing their skills by cooking up a dish of their choice. With the support of the global IKEA community, 40 local winners were selected.
A celebration for the many
So what happened next? Once submissions were made, qualifiers were selected globally. With strong engagement and votes from co-workers worldwide, our glorious top six finalists were hand-picked, plated and served! In addition to gaining global recognition and glory, the finalists travelled to Älmhult, Sweden – the heart of IKEA – for a once-in-a-lifetime business trip. Here, they competed in a final cook off, where the winner was chosen.
When not stirring things up, our stars spent their week at the IKEA Hotell, visited the IKEA Museum, toured our main offices and Food lab, and of course, tasted the iconic meatballs. Cook-off day was filled with delicious aromas and excitement in front of an audience of 65 co-workers and three jury members who crowned the final winner. Keep scrolling to meet our contestants and, of course, to find out who scored the top spot!
"The IKEA ingredients melted seamlessly into the original flavours – well balanced, affordable, flexible in taste, with a perfect contrast of crunchy and soft textures."
Recipe entry: Sweet and savoury mille-feuille
Abigaëlle Dumont,
France“When I found out I was in the top six, I was both surprised and unsurprised. All my colleagues were so supportive and even co-workers I didn’t know were messaging me saying they had voted for me. People also encouraged me with a saying they use for our soccer team – Allez les vert! It was very funny. All this made me feel like a superstar!”
Recipe entry: Sweden in a plin
Benedetta Orsini,
Italy"My dish is Agnolotti del plin – a fresh pasta typical in my region, but with the special twist of nordic ingredients. I've had a passion for culinary arts since I was little, growing up surrounded by good food, traditional Piedmontese recipes, and fresh produce from local markets. I love blending tradition with a touch of originality and innovation – a passion that comes naturally to me thanks to my profession in art and design."
Recipe entry: Stuffed fried tofu with sambal soy sauce
Fatin Badrul Hisham and Nurul Fatihah Binti Rosli, Malaysia
"We are very happy to represent and bring the name Ikano to Sweden. We did not expect to go this far! It was so nice to have our colleagues choose us to represent our country. It's exciting to meet the amazing co-workers from other countries and to experience winter in Sweden for the first time."
Recipe entry: Stir-fry udon noodles with IKEA plant balls
Michał Peplak,
Poland"I like to cook and make my own videos for social media, so the contest felt like it was crafted for me. Everyone was so supportive and really inspired me to join the competition. I'm so glad that I made it! This has been a lifetime experience for me."
Recipe entry: IKEA style Swedish lasagna
Pedro Garcia,
Portugal"This recipe is based on a traditional tomato soup passed on from my mom and grandma. When the olive oil, onions and garlic in the pan began to sizzle, my grandma would always add some sugar to bring a little sweetness to the dish. That's the way she used to make it and the way I still make it today. That’s what makes it special."
Recipe entry: Lume & Lagom: Smoked salmon with chestnuts
and potato mashDiego Rodríguez
and Sophía Rattin, Spain"The best part of our time in Älmhult has been the tour of IKEA of Sweden (the area responsible for designing, developing and maintaining our products globally) and seeing how we develop products from the start. Also, visiting the IKEA Museum, and learning about and experiencing Swedish culture. People have been so kind, helpful and respectful!"
"We’re touched and really didn’t expect to win – but we felt the support of friends and family all the way from home. Adjusting the sambal soy sauce to the jury’s taste and seeing the tofu survive the journey from Malaysia made this win even more special."
The votes are in – time to get cooking!
After plenty of tasting, testing and second helpings, one recipe rose to the top. Now it's your turn to grab an apron and bring this crowd-pleaser to life in your own kitchen.
Stuffed fried tofu with sambal soy sauce
Ingredients
600 g ALLEMANSRÄTTEN Mashed potatoes
6-10 tofu puffs (Tauhu pok)
1 package HUVUDROLL meatballs or 1 package SJÖRAPPORT peeled shrimp
Chopped coriander (to taste)
Salt (to taste)
Fried shallots (ROSTAD LÖK) – optional
1 Egg for coating
Soy sauce sambal Ingredients
10-15 green bird's eye chilis
1 red onion, chopped
2 garlic cloves, chopped
2 limes
1/2 cup soy sauce
1/2 cup caramel soy sauce
Salt (to taste)
Serves 4, 40 mins
Step by step
1. In a bowl, mix mashed potatoes, meat or shrimps, herbs, fried shallots and seasoning.
2. Ensure the mixture holds together (not too dry or wet).
3. Slice open tofu puffs and gently remove some insides to make space.
4. Stuff the tofu with the potato mixture, pressing it so it stays in place.
5. Heat oil in a pan over medium heat.
6. Dip the stuffed tofu into the beaten egg.
7. Fry filling-side down first, then flip; cook until golden and crispy.
8. Drain on paper towels.
9. For sambal, pan-sear the chilis, garlic and onion until browned.
10. Cool briefly, then blend with soy sauce and caramel soy sauce until smooth.
11. Add salt to taste.
12. Serve the stuffed tofu hot with sambal.
Want to serve up ideas and innovation?
You’ve got the skills, you’ve got the experience... could you be our next co-worker? Take a look at our current openings – there might just be a role with your name all over it!