Already on August 1 was Christopher Davidsen in place at Kronen Gaard. There are exercise kitchen where VM dishes are cooked – again and again and again. The main ingredients are not yet determined. It may still take two to three weeks before the message from Lyon come.
– Red fish would have been nice, but I’m well either where there are things I hope it gets. Sturgeon, for example. It was the fish we were allocated to the European semifinal. Size is not so easy to obtain at home, explaining Davidsen.
Great team
Rogalending is not alone in trying to take Norway to the top. With him he has commis, or help cook, Havard Werkland and coach Gunnar Hvarnes. Christian André Pettersen, Fredrik van Opdorp and Fredrik Lundgren is also on the team.
– I’ve dreamed about this in the past 10-12 years. When you finally get fulfilled dream, it is difficult to stick to it. There are long days, a mental challenge every day, admits Davidsen, who also have to sacrifice time with family who live in Trondheim.
– I’m going home to them twice during the fall. Fortunately, they take a few trips down here, so we’ll see only around once a month until the contest, said Davidsen.
It is good to be able to feel at home on the crown.
– We are incredibly grateful to be able to live and work here. You wake up in the morning and it’s silent around you. No bildur and cows and sheep in the fields around – delicious surroundings, says Norwegian Bocuse hope.
Executive Vice Kronengruppen Trude Marit Risnes is also happy to have them on Kronen Gaard.
– I’ve always been fascinated by the best. There is something unique about top performers. Achieving such an environment here, means a lot to us too, says Risnes.
What is it that makes Christopher Davidsen a topputøver? Team leader Gunnar Hvarnes has the answer:
– It’s like athletes, you have to be good at everything. Steadiness is essential. Under Chef of the Year (qualifying for the Bocuse d’Or, journ.anm.) Won Christopher categories except one. He was high up all the way, says Hvarnes.
Psyker out the competition
Already in May began Davidsen and made to think about the profile, identity and design to go for the World Cup.
– competitors mine on vacation yet – I can see by the pictures they post on Facebook. Our team has tried to keep a low profile and posting few pictures. But today, we publish that we have been started with training for one month already – just to give them a little stomach ache and a little worse night’s sleep, says Davidsen fooled.
Bocuse d’Or is the 24th and 25th January.
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