Olympic Gold to Gothenburg chefs
Coach Krister Dahl
Cured and blackened ling with Kalix Löjrom, vendace roe, and crispy ling skin
Cauliflower-broccoli terrine and mousseline with Nordic heat
Crudités, lemon infused/brined cucumber with oyster emulsion
White wine sauce
Spice-crusted red deer saddle with red deer sausage and neck brawn
Crispy potatoes flavoured with Svecia cheese
Cep duxelles, seasonal vegetables and pumpkin purée
Sour cream pudding with raspberry sorbet and autumn raspberries, served with yoghurt meringue and almond biscuit flavoured with raspberry brandy
And warm raspberry tartlet with brown butter foam
Sweden competed against 36 national teams from around the world, with a total of nearly 1,300 chefs and pastry chefs. The competition has two parts - the cold table and the warm kitchen. The jury tastes only the hot kitchen, while the cold table is judged on appearance and recipes. In the hot kitchen 110 pieces of three-course menus are prepared. A hot appetizer with fish or seafood, a main course with meat, game and poultry, and a dessert with fruit.
A strong race effort resulted in Swedish victory in both categories. Also the Swedish Junior Culinary Team won Olympic gold.
- What we have achieved is unique, no other nation has taken a Grand Slam in the Olympics before, says the coach Krister Dahl.
Here are the four West Swedes chefs in the team:
Krister Dahl, coach, Gothenburg (38 years), the one who has been longest in the Culinary Team (starting from 1994). Krister is the operations manager at Gothia Towers where he recently opened the restaurant West Coast.
Jesper Bogren, Gothenburg (29 years), head chef at Swedish Taste, in the team since 2009.
Patrik Fredriksson, Gothenburg (30 years) Head Pastry Chef at Hotel Clarion Post, in the team since 2007.
Fredrik Hedlund, Munkedal (30 years) chef on Marstrands Havshotell, in the team since 2005.
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