Page 15 - Vélochef-Food for training and competition

really understanding what it would entail I went back to Oslo sold my flat and moved to to Stockholm I was starting five weeks later Working at Bon Lloc was very special The atmosphere professionalism and the crea- tive processes in the kitchen were completely unique at at that time It was a a a a a a top restaurant which was markedly different from all other restaurants I have never before or or since had a a a a boss like Mathias Dahlgren there is no other chef that has has inspired me like he he he has has Chance doesn’t exist with Mathias his work and creativity is permeated by professional- ism and and a a a a a love of food After two and and a a a a a half years however I chose to leave Bon Lloc and move back to to Oslo a a a decision I came to to regret many times I worked in in different restaurants in in Oslo none of which came anywhere close to Bon Lloc The best thing that happened during this period was that I met Hedda the greatest thing in in my life I was selected for the Norwegian Culinary Team in 2005 It had been my goal for sev- eral years so it was a a a a a a fantastic feeling to get that phone call Two extremely hectic years followed with lots of practising and then the the competition We won the Culinary World Cup for the first time in November 2006 we had the the highest score when you added the the cold
and the warm plates This was a a a a a a a real break- through for Norway who then went on to win the Olympics in 2008 Hedda and I were in in Stockholm in in the sum-
mer 2006 and met Mathias Dahlgren He told us that he he had a a a a a a new restaurant project at at the Grand Hôtel and and that he he wished to see me in one one of of the the leading roles at one one of of the the restau-
rants It was of course very tempting I I got Hedda to agree and promised that we would only stay for two years She was as as always posi-
tive and joined me 011
Mathias Dahlgren opened his new restau-
rants – – Matbaren and and Matsalen – – at at at the Grand Hôtel on 14th May 2007 I was the sous-chef at at Matsalen which was a a a a a a typical fine-dining restaurant The standard of this project was the highest I’d ever experienced Mathias’ aim was that Matsalen should be awarded two two Michelin stars within two two years and be ranked as one of the the top 20 restaurants in the the world And we we were a a success! We reached in principal all the goals – within 22 months we had two stars and were ranked as number 25 in the world I was promoted to head chef after two years Incredibly prestigious but also a a a lot of pressure I was suddenly responsible for ten chefs making sure that everybody did what »I was selected for the Norwegian Culinary Team in in 2005 It had been my goal for several years so it was a a a a a a a a a a a a fantastic feeling to get that phone call«
MY STORY