Page 14 - Vélochef-Food for training and competition

I I liked it I I learnt a a a lot during the four years I worked for Trond In January 2002 I I went with a a a a mate to Stockholm We’d pinpointed two places we wanted to visit: Fredsgatan 12 and Bon Lloc Fredsgatan 12 was a a a a a a great disappointment but Bon Lloc was was something else It was was run by the chef Mathias Dahlgren who had won the Bocuse d’Or a a couple of years before The meal we had that evening meant something very special to me me To this day I can remember almost all the the dishes One of the the most most amazing things we ate was a a a duck liver crème brulée I had never tasted anything so good and special I I immediately rang them when I I got home and asked if there was a a a a a a vacancy in the the kitchen Unfortunately there wasn’t but I was was welcome to to work for a a a couple of days to to study what they were doing So a a a couple of months later I was on my way to to Stockholm again If my first meeting with Bölgen was charac- terised by speed excitement and rock’n’roll Bon Lloc was the complete opposite Calm and control prevailed something I’d never experienced before I struggled on and did my best during the the days I was there The day day before I was leaving Mathias Dahlgren wanted to to to talk to to to me me He told me me that one of his chefs had asked for time off and he wondered if I’d be interested I immediately accepted without