Post a Comment Print Share on Facebook
Featured economía Política Cataluña Michigan Alquiler

Silver for Sweden in the chef world CUP

Sebastian Gibrands tävlingsmeny was, among other things, oven roasted kalvrack filled with veal and foie gras and a chartreuse – a kind of classic but old-fashi

- 39 reads.

Silver for Sweden in the chef world CUP

Sebastian Gibrands tävlingsmeny was, among other things, oven roasted kalvrack filled with veal and foie gras and a chartreuse – a kind of classic but old-fashioned grönsakstårta that the jury expected the 24 contestants would make a modern interpretation of. He stepped into the tävlingsköket at 9: 30 a.m. in the morning, and had 5 hours and 35 minutes to deliver their contribution.

a Few hours later, he triumphantly received the silver medal along with the members of his team.

"It is clear that the man had wanted to stand at the top of the podium," acknowledges Sebastian Gibrand after he received the silver medal. But to stand there in the kitchen and cook together with my assistant Gustav Leonhardt in this kind of race, it's still worth gold.

– Everything flowed good, and we kept the time. However, the locked out one of my thumb when I was about to open the oysters. But then ate I a Snickers and then solved it themselves.

" Ha Ha, yes, it does. It was a tip from the coach.

In the one process was the calf was huvudråvara, and the rules said that the right would also contain at least one of styckningsdetaljerna sweetbreads, liver, kidney, feet, and/or tarmkrås. The second phase of the competition, chartreusen, had caused the Swedish team major headaches. It is not a right that is particularly common in Swedish krogmenyer – and the various competing interpretations varied widely.

" No, we were prepared that there would be 24 different interpretations. We chose a trail we believed in and stuck to it. We are an awesome team, and all have cooperated in order to achieve this.

The large keg with kalvracks in the middle. Photo: Emil Andersson

this Year's Swedish entry in the contest was a tribute to the Nobel prize.

" With my cooking, I want to pay tribute to nobel Laureate through the ages for their amazing discoveries and hard work. With these people in mind I faced with the Bocuse d'or prepared my food meal. This is physics, economics, chemistry, culture, health, and not the least diplomacy. A meal is a symbol of peace, " said Sebastian Gibrand ahead of the competition.

Avatar
Your Name
Post a Comment
Characters Left:
Your comment has been forwarded to the administrator for approval.×
Warning! Will constitute a criminal offense, illegal, threatening, offensive, insulting and swearing, derogatory, defamatory, vulgar, pornographic, indecent, personality rights, damaging or similar nature in the nature of all kinds of financial content, legal, criminal and administrative responsibility for the content of the sender member / members are belong.