Erik Berglund

Karl Erik Berglund was born at Lidingö in the Stockholm archipelago in Sweden. He was the son of Carl Victor Berglund and his wife Klara Erika Hausmetzger. In 1903 he was sent to in Paris to learn French. In 1905 he left to continue his studies in Berlin. Later that year he went to London to learn English.

He made his stage debut in 1907 with Albert Ranft (1858-1938) at the Östermalmsteatern and Södra Teatern theaters in Stockholm. From 1910 to 1912, he toured and from 1912 to 1913 he was employed at the Folkets hus in Stockholm. In 1913 he was hired by Axel Engdahl (1863–1922) to work at the Folkteatern in Gothenburg, where he performed until 1920. He then returned to Stockholm and was employed at Blancheteatern (1922–1923 and 1927–1929), at Vasateatern (1923–1925), at Blanche- och komediteatrarna (1925–1927) and from 1929 was employed by the Oscarsteatern. [2] [3][4]

He also had a food column, published some cookbooks and had his own radio show in the 1920s, also about cooking, using his nickname Bullen 'bun'. In Sweden there is a sausage named after him called Bullens pilsnerkorv. He had his cooking training in the 1920s in Paris, and worked in Hôtel Le Chapon Fin in Bordeaux and Claridge Hôtel in Paris.

Wikimedia Commons has media related to Erik Berglund.

• Erik Berglund at IMDb