It is a småkrasslig the silver medallists from the chef CHAMPIONSHIPS in France on 29-30 January I meet. Sebastian Gibrand sought out a doctor directly when he came home to Stockholm. Otitis media was diagnosed.
"I was probably a bit sick already during the competition in Lyon," he says.
It had, however, no impact on his performance in the kitchen. Where supported he and assistant chef Gustav Leonhardt by a team led by Tommy Myllymäki, who also finished in second place in this the world's most prestigious matlagningstävling, whose real name is Bocuse d'or was founded in 1987 by French chef Paul Bocuse.
By the chefs from 60 countries had 24 reached the finals in France, which was dominated by the Nordic countries. Denmark, Sweden, Norway and Finland put their hands on the first four placements.
are uncertain on what they want to do in their lives. This was not the case for Sebastian Gibrand in Helsingborg, sweden.
" I knew early on that it was food I wanted to keep on with. I think I was ten or eleven years old when I served my grandmother and my sister, a three-course dinner that I cooked all by myself. It was actually pretty advanced cooking when I look back, " he says and smiles.
And it was just granny and her bread that had piqued Sebastian's curiosity in the kitchen the smells and mysteries. He had problems in school and had not a few happy shouts of mom and dad when he told me he wanted to be a chef.
" They thought it was a waste of talent, and they wanted to I would bet on any academic profession, as my sister became an architect. But with time they have changed their opinion.
still, a high quality restaurant in Helsingborg, Gastro, Sebastian made contact with. First for a brief training period in high-school, later as an intern from the hotel and restauranglinjen in high school.
" I worked extra at the Gastro throughout high school and was then employed as a chef there. Most of my background as a chef, I was Gastros kitchen, " says Sebastian.
I knew early on that it was food I wanted to keep on with.
the Next step was to be named to the Swedish juniorkocklandslaget (which, among other things, won the culinary OLYMPICS in Germany 2012) in which he was with for two years and followed by several years with the senior team.
" I moved to Stockholm in 2012, where, despite everything, much of it is exciting in my industry, says Sebastian, as in Stockholm, worked at Oaxen Krog & Slip and Studio Frantzén.
All of the talented chefs might not want to compete in the cooking, which is very much based on the assessment and not absolute facts. But Sebastian Gibrand like challenges.
" I'm competitive, I held on with a little bit of sports in Helsingborg, most floorball. Football I was not good enough, " he says.
he thinks most of. To come second is well quite ok, but he wants to be at the top of the podium.
" I felt I was not ready when I stood next to Denmark, who won. I would probably make an attempt to. The next chance is in two years.
It is necessary, in principle, heltidssatsning in a couple of years to be able to be on the high level as a chef-the world CUP requires. Sebastian has received the sponsorship of the raw materials and equipment, but in all other respects, lived on the money saved, together with the team prepare the most tasteful dishes as can be.
In October of last year, you had to know what would be cooked in the finals in Lyon.
– A chartreuse, something that no one had heard of. We got to ask the experienced chef Gunnar Forsell to come and tell you about the right, which we would cook of half clams and oysters, and half vegetables. The other right would be based on kalvrack.
In the several months testlagade Sebastian and the team, the two dishes almost daily to find the best smakbilden.
" I saw chartreusen as a challenge. The one we did was good, but there is probably nothing I am going to have on the menu the day I open your own tavern.
– Yes, meatloaf with boiled, peeled potatoes and lingonberries.
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