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Sweden are you ready are you ready to compete applause music as you go around around the kitchen. You kind of feel that everyone is super focused and hopefully after training everything is just nailed by the book. So exactly what to do when we go down.
There so many hours and hard work and passion and everything that goes into it is we have one goal. And you have to put with all the energy and effort into it to fight for the go first of all the swedish culinary team is not really a team for me anyway. And i know i speak for a lot of them.
Its its our family music. The color olympics is pretty much the biggest cooking competition in the world for teams. As if i should say and its a compost with the participants from pretty much all over the world when were competing.
Were not allowed to cook anything before we get into the kitchen. So basically youre opening up a restaurant from scratch at a new destination.
Thats kind of the whole competition. What we can do is we can peel like a lot of the vegetables and stuff like that so it takes around two days to get ready to cook for six hours which is quite crazy if you think about it. But yeah.
Thats what were doing we have two different competitions. The first one is chefs table. Seven courses seven servings for 12 guests and then hug kitchen.
Its 110 guests then they have to serve a three course menu. When the kitchens open. We have three hours to serve this 340 plates.
So now they have started in preparations. We got five hours and as you can see the speed is very high its a good energy right now music were competing at the absolute highest level.
You can compete in the culinary world. So our main goal is to find the best products of course to compete with we like our suppliers and producers to be very environmentally conscious. Theres a lot of heart.
A lot of love going into the dishes. When you when you see where it comes from the theme for this year. Is closer and want to get closer to the producer and closer to the heart of swedish ingredients.
So we started a big journey in january last year. When we were out two different producers all over sweden. Because its so different where in sweden.
It comes from gothenburg sample got its own taste schooner down in the south got its own taste and up in the norfolk is own taste. Were shooting our products like blind tasting.
Were given like five or eight of the same product. We can be like six up to ten persons. Thats testing and everyone will not say the same so then we can discuss what will be best for this course.
Its very much trial and error. I mean things that in your head sound. Really really good when you actually cook it for a hundred twenty people dont always work out the way you planned.
So now we have four hours and there one more hour to service. So they are start cleaning the kitchen and then they will set up for the service and start plate all dishes that they are gonna serve tonight music the judges scores on everything is that just the flavors is like how you do the plastic of the containers or how you use the lives or which knife you using for which products and so many small stuff. Thats so important to to win.
Theres a lot techniques of course. We need to show what we can do in a limited amount of time.
But the thing is that you should never forget that the actual taste is 50 points out of 100. So it has to taste good otherwise. We dont you know we dont even.
Bother i want the guests to feel like a small surprise when they see you today shall feel the dish everything from textures to from warm to cold. And then when your taste is just gonna be happiness that you want to eat more you can always cook good food. But its hard to make a dish one that you will remember like two years after music.
I get inspiration from like visit. The restaurant like old mentors that i had through the life and from my small kid and just talking to passionated people like farmers that really passionate about one product or stuff. Like that it can come from everywhere.
The amount of time that we spend the training and perfecting perfecting. The dishes. Its i dont think anyone else can match that music teamwork is everything because we win as a team and we will lose as a team thats the thing.
We have been working with a lot just to be a great group and a great team music. .
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