"Swedish Sebastian Gibrand took the silver medal in the prestigious contest Bocuse d'or in Lyon, france. With his team he was hit on the medaljplatserna against 23 other countries."
"– It is shared emotions. Unfortunately, it is not enough all the way, " says Gibrand to the TT."
"It was the Nordic countries who dominated in the chef world CUP – Denmark tricks of the gold, and Norway took home the bronze. In between, Sweden became, and just off the podium was Finland."
"Sebastian Gibrand the past five years aimed towards this race. There are many hundreds of hours he put into this. Now to stumble on the finish line provides the ambivalent feelings even if it is positive considering for the moment."
" We had an incredible faith in our product. Unfortunately, it is not enough all the way but it is clear that you are rejoicing a little, he says a short while after that have got to go up on the podium with their team-mates."
"During the competition has Gibrand along with their team had 5 hours and 35 minutes to prepare two dishes for 14 people. The one right that all teams had to do was a chartreuse, a traditional French dish with vegetables and seafood, similar to a cake."
"In the second right where the calf huvudråvara. Where invited svensklaget on the oven kalvrack filled with veal and foie gras, braised short ribs of veal, stuffed veal sweetbread with citrontimjan, american potatoes cooked in butter, variety of mushrooms, tartelette of herbs and artichoke."
"In the team also included assistant Gustav Leonhardt, Henrik Norström and lagchef was Tommy Myllymäki."
"– We delivered to 98 per cent. I wish we had been able to shoot to the last two percent, but we can't do more than our best, " says Gibrand."
"What does not quite correspond is difficult to say specifically."
" It is finish-the stuff that is decisive in the end. It is the last small touches, the last little saltflingan, the presentation."
"Sweden has won gold once in the Bocuse d'or, chef Mathias Dahlgren in 1997."
HH: not Giving it here also you the fuel to continue?"
"– Yes, absolutely. It is the first thing you know, here we go again. I love it here and are driven by this competition. Hopefully I have the opportunity to stand here again, " says Gibrand."
"the Bocuse d'or is a competition in French cooking. The competition is named after its creator Paul Bocuse, perhaps the world's most famous chef, who died on 20 January 2018."
"Total attended 24 countries. The dishes are judged on taste, technique, presentation, innovation and design, and how they manage to highlight their own country in their dishes."
"What happens now for the hearts of swedes part is not entirely clear."
" I don't know, actually, I have only planned up to this day. Wash up, clean and pick in order, it is so far I have thought of in my planning, " says Sebastian Gibrand."