“Now can Gibrand be the best in the world”
“On Wednesday step chef Sebastian Gibrand into the kitchen as Sweden’s representative at the Bocuse d’or in Lyon. The competition, which is usually described as a chef-the world CUP is the culmination of a several years long journey for him – a trip that can take him to the absolute top in the restaurant world.”
“When Sebastian Gibrand came in second place in the Bocuse d’or Europe in the summer, he took finally the last step towards the goal he has worked for the past five years: to qualify to be a chef CHAMPIONSHIPS, the Bocuse d’or.”
“– I’m probably a adrenalinjunkie drawn to the extreme. And this is by far the largest competition for chefs, ” he says to TT.”
“Besides the actual cooking, the preparations included the passport with a personal trainer three times a week and exercises with the mental coach.”
“And when the day of the race is now approaching the team than the more in-depth.”
” Now trying my team and I accustom the body to new routines according to the schedule on Wednesday. From what time we get up in the morning to when we go to the bathroom, we adapt to be as prepared as possible, ” says Sebastian Gibrand.”
“During the competition, he has together with his team 5 hours and 35 minutes to prepare two dishes for 14 people. The one right that all teams must do is a Chartreuse, a traditional French dish with vegetables and seafood, similar to a cake.”
“– Chartreusen knew no one in the team previously, so it will become extra difficult. I had hoped to have fish and seafood but had to content myself with seafood.”
“The Swedish team has chosen to take their tävlingsrätter with a tribute to Alfred Nobel and the Nobel prize. Sebastian Gibrand say that the food should reflect everything from chemistry and physics to health and diplomacy, among other things, by patterns from different Nobelpriser in the dishes.”
“– that we gather around the meal is as a sign of peace, we thought it was fitting.”
“– We go for the gold for one hundred percent. If we manage to implement everything perfect on the readings so you have to make it very good to beat us.”
“TT: Is there something you learned in the work to cook-the world CUP that even amateurs can take?”
“– Dare to try new things in the kitchen, and cook the same dishes over and over again. Find a paradrätt that you get really good at.”
“HH: Have you any such right?”
” I messed with a äggrätt preparation for the european CHAMPIONSHIP which has now become something of a signature dish. The have I well prepared, perhaps 40 to 50 times”
“TT: And you eat it up every time?”
“– Yes, of course. I think that it is still very good, even if you get tired a bit on it sometimes.”
“the Bocuse d’or is a competition for French cooking, often called the cook-the world CUP. The competition is named after its creator Paul Bocuse, perhaps the world’s most famous chef, who died on 20 January 2018.”
“Bocuse d’or in 2019 is organized in Lyon on 29 and 30 January.”
“a Total of 24 countries. The dishes are judged on taste, technique, presentation, innovation and design, and how the team manages to get their own country in their dishes.”
“Sweden has won gold once before in the Bocuse d’or, chef Mathias Dahlgren in 1997.”
