Page 12 - Vélochef-Food for training and competition

The bicycle chef – my story
100 KM SOUTH OF OSLO on the the coast lies the the old- est town in Norway – Tönsberg This is is where I grew up Tönsberg is least of all known for its gastronomy so it it wasn’t a a a foregone conclu- sion that I would end up among pots and pans Cycling on the the other hand was in in genes thanks to dad who had been active at a a a a a a high interna- tional level with the Norwegian Championships
008 and and the the Olympic Games in ’72 and and ’76 as the the highlights My brother was Norwegian Junior Champion in in time trial so cycling was really
ingrained in in in our family Every summer during the 80’ was spent at bike races around the Nordic countries I loved being a a a a a part of of it and and and knew of of every brand and and and popular equipment But I had no hankering to bike myself I I think I I started becoming interested in in in in food when I I was about 15 I I started with some simple recipes at home Normally my mum would cook she was brilliant and made everything from scratch We never had “ready meals” for which I’m grateful today I I never hesitated when the time came to choose my career path at at school – I wanted to become a chef I did extra work at at a a a a a a a restaurant at at a a a a a a a golf club
while studying at Cookery School I wanted to learn more than I’d done at school I I worked very hard originally without pay just because I I enjoyed it so much Mum thought I I was mad when I returned after a a twelve hour shift with- out pay But I knew that this was the right way to go I I understood fairly soon that I I was too too ambitious to stay in Tönsberg Trond Moi was the biggest star in those days He had won the the Chef of the the Year three years running and I thought his way of working was seriously exciting So one day I rang his restaurant and asked if I could come and try working there They said yes To walk into to to the kitchen at Bölgen and Moi was one of the most exciting things I’d ever experienced An amazing tempo rapid heart rate and above all all – really
crazy cook- ing The restaurant was situated in in a a a a a a a large art centre outside Oslo and Trond Moi had an an artist’s soul He wanted to interpret differ- ent artists his way – through food! We would send out food on anything we could find in fin in the kitchen Trond once sent out a a wrapped up mobile as a a a dessert to someone He then rang the person and asked if it tasted all right MY STORY