Blogging about Norway; our culture, traditions and habits including food, it would have been a disgrace not to mention today’s big event: Geir Skeie was the winner of the 2009 Bocuse d’Or:
Geir Skeie (born July 2, 1980, in Fitjar, Norway) is chef, winner of the 2008 Bocuse d’Or Europe and now the 2009 world final. He made the decision to pursue this goal already in 1993 when watching the chef Bent Stiansen on television having become the first Norwegian to win the contest, and subsequently worked towards it for the last fifteen years. In contrast to his fellow candidates in the 2009 finals who have lodgings in Lyon where they make their last preparations, Skeie rented a large semi-trailer truck with an installed training kitchen. (Photo: Jarle Vines – from Wikipedia)
The Bocuse d’Or (the Concours mondial de la cuisine, World Cuisine Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world’s most prestigious cooking competitions.
The theme and ingredient for the 2009 competition was:
Meat dish to serve 14 persons: Scotch Beef Aberdeen Angus
1 Angus fillet steak 2 kg to 2.5 kg
1 ox tail (approximately 1 kg)
2 ox cheeks (approximately 500 g per cheek)
3 beef ribs (3 to 4 kg total, supplied not stripped)
Fish dish to serve 14 persons: Norwegian Sea Products
Norwegian Fresh Cod: 1 piece 5 to 6 kg (11 lbs – 12 lbs), complete with its head
Norwegian King Scallops, 45 pieces with their shells (12-13cm)
Norwegian Wild Prawns, uncooked, 3 kg (6.5 lbs)
One would think that Geir from Norway is natural talented when it comes to the fish dish :-) In an interview on the news this evening, his mother said she assumes he started to cook as she wasn’t that good in the kitchen herself. A Swede came second and France took the bronze medal.
I consider myself far from being a chef, but my regular readers know I love to cook – especially together with my wife – and seafood is our favourite. As an example, you might like to read Diane’s guest post: Something Fishy in the Norwegian kitchen.