Do you have any hidden talents? I've been averaging around 2-3 kg of cheese per week for the last 15 years. I also age my own cheese at home in Dalarna, the favourite so far being a 9 month old Port Salut.
Where do we most probably find you in your spare time? Out walking, listening to either my own breath, some macro economy guru or hard techno. Some of us prefer to eat lunch at the office and some prefer to go away and eat. What team do you belong to? My lunch hours is always dedicated to our amazing clients. It's a perfect relaxing break from daily routines both for me and them, usually discussing life in all its forms and colors, far outside our actual collaborations.