Several of the country’s leading chefs extol the new world champion for a willpower and courage of those rare, which they believe has led him to the top.
Ørjan Johannessen (29) stuck in Wednesday night with the world championship title in mastering cooking; Bocuse d’Or.
– Now I’m very happy, could one new world champion tell VG phone in hurlumhei right after Lyons mayor had handed him the tangible evidence of the world title.
– There was some trouble on the road, but now it’s very good, said Ørjan Johannessen.
It was a lovely revenge for Ørjan Johannessen by Bocuse d ‘ Or in 2013, where he fell off the podium, but won “consolation prize” for best fish dish.
Eyvind Hellstrom, who is president of the Bocuse d’Or Norway and judge the finals in Lyon, celebrates the new world champion.
– The victory was divine merit and not unexpected, but it is wonderful when it happens in fierce competition with the best from the USA and not least Sweden, Scandinavia and France says Hellstrøm VG.
– «World calmest person”
This is the fifth time Norway wins world championship title. The other four are Bent Stiansen in 1993, Terje Ness in 1999, Charles Tjessem in 2003 and Geir Skeie in 2009.
VG had a chat with all four after the prize giving ceremony.
– This is a happy day, absolutely fantastic. The level has never been so high this year, so this is an additional major achievement. All glory and congratulations to Oliver and the team, says Ness.
He describes Johannessen as “the world’s quietest person, who has control over their stuff.”
– It is also nice that he comes from a small space, instead of from an Oslo restaurant. It strengthens district.
PARTY READY: Star chefs Terje Ness and Sven Erik Renaa describes Johannessen as a quiet person, with control of their stuff. Here in the taxi on the way to party after the prize giving ceremony.
Celebrity chef Sven Erik Renaa housing in Matbaren on Breitorget, believes it is especially a characteristic that has helped Johannessen to the top.
– He’s a mule by a chef in order to keep on with this for so long. It requires a persistence, especially when one has been long and rose to the top, without winning. Managing to stay motivated when is admirable. He has caught up so many places only from Stockholm last year.
– A true adventure
VG also spoke with chef Bent Stiansen Norway first world champion-shortly after the prize giving ceremony. He describes the victory as a true adventure.
– This is amazing. It is an adventure that Norway stands on top of the podium for the fifth time. There have been electric mood all day, with a proper release during the ceremony, said Stiansen.
– How would you describe the world champion?
– He is an incredibly advanced, accomplished chef with a great craftsmanship. He has the X-factor and the experience he needs to cope with the pressures that are now coming. For me meant the world title that I could get my own restaurant. For him it means he can continue the family business and be confident many great dishes and full set table.
The victory is celebrated with great accomplishment, can Stiansen tell VG.
– Norway has hired a full restaurant with 200 seats, and after that we have a whole castle to ourselves, so it will probably party all night.
Trent bone hard in several months
HISTORIC: Chef Bent Stiansen can tell if an electric atmosphere at the World Championships Lyon.
Photo: Krister Sørbø , VG
Tonight coach and Johannessen coach, Odd Ivar Solvold overwhelms Johanessen with praise.
– One thing is to win today, but that he can bear to stand up after the defeat two years ago, is perhaps what is most handsome. It shows that he is a person who does not give up.
– This has been our goal all the way but we are humble, because this has been the toughest competition ever.
Solvold can tell that they have worked closely and hard over the past year.
– We have had trainings every day at least the last two months. The last eight, nine months, we have worked 3-4 times a week. We have tried out amazingly many combinations, techniques and performance methods. We work very creatively to find new ways of doing things. We also work a lot with system, one should make good food, you need a robust system.
– Many doors will open
Solvold describes Johannessen as one of the most humble and nicest people he has met.
– He has good taste and good focus. The most important is perhaps that he is determined, especially all this here. To trample with a new round requires the focused work.
– The title means there are many doors that open for Joran. He will have many interesting offers for guest appearances around. Although he did not become super celebrity among people, he will be sv’ært recognized in the international kokkemiløjøet. This becomes an important springboard to build a solid career.
Also Geir Skeie roses Johannessen up in the clouds.
He is a calm and knowledgeable guy from Aust Roll who is skilled at cooking and has participated in many competitions. He is very focused and do not care so much about what is happening around him. He has been very clever, says Skeie VG.
Five of 15 possible victories are great for Norway, says Skeie.
– He is now known over large parts of the world and get the opportunity to travel around.
– I also think it was fun that the United States came to the podium. They’ve been with for years and spent a lot of energy. Therefore, it is amusing that a new continent rises, so the top positions not only for the Nordic countries and France.
Charles Tjessem, brought victory to Johannessen up memories from when he won in 2003.
– Many good thoughts emerged. The victory meant a lot to me, and turned everything upside down. It will definitely also change Johannessen career, says top chef VG.
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