Chaîne Online News

Actualités en ligne / News On-Line

Norway Jeunes Chefs Rôtisseurs

Stavanger, March 16, 2013

2013 National Final

On a Saturday in March seven young chefs gathered at the Godalen School in the city of Stavanger. Each dreamy of winning the right to represent Norway in the International Final of the Jeunes Chefs Rôtisseurs Competition being held in Istanbul in September.

Intense preparations and tense competition at the school was followed by an Awards Dinner in the evening at the Radisson Blu Royal Hotel

Bailli Gaute Birkeli accepted the challenge of organizing this year´s competition in Stavanger – known as the food capital of Norway – following a successful event in Trondheim last year. Vice-Conseiller Culinaire Tom Helge Sørensen also played a key part in making the competition a success.

Following the rules and traditions of the competition, each of the young chefs was presented with an identical mystery box of ingredients. The mystery box plays an essential part in the theme of the competition, giving competitors a challenge and testing their abilities while also serving an educational purpose. This year the first course was turbot and the main course was chicken. Perhaps the biggest challenge this year was the dessert, where rice was required to be a key ingredient. Rice is mostly used for traditional Christmas desserts in Norway and consequently the creativity of the competitors was suitably challenged.

Each young chef was allowed one assistant. The teams had to present dishes to the three member jury. In an adjoining room family and colleagues of the competitors also members of the National Council had the opportunity to taste and discuss the dishes. The jury was headed by Frode Selvaag, a master chef who spends a considerable amount of his time travelling the world promoting seafood from Norway.

In the evening a Grand Dîner and award ceremony was hosted by Bailli Gaute Birkeli at the Radisson Blu Royal Hotel. Competitors, Chaîne members and guests were treated to a tantalizing six course menu that impressed all in attendance. The hotel’s team of chefs were immaculate in their preparations. The menu included delicacies such as smoked mussels and langoustines, artichoke soup, tomato sorbet, rack of lamb, chèvre mousse and finally a chocolate and ice cream dessert prepared with liquid nitrogen in front of the guests. The dinner was a great experience from start to finish proving that gourmet cooking really can happen in a hotel kitchen more used to business travellers and banquets.

At the end of the dinner, Bailli Délégué Rolf M. Brænd, Bailli Gaute Birkeli and head of the jury, Frode Selvaag, announced the winners of the National Final. The first prize was awarded to Håkon Solbekk from the Rica Nidelven Hotel in Trondheim.

His menu started with pan-fried turbot and a light mussel soup with garlic, tomato confit and crispy onion. The main course was chicken breast with crispy skin, rilette of chicken thigh, peas, braised shitake mushroom, pommes rösti and a citrus emulsion. For dessert he served creamed rice, orange, apricot, chocolate mousse and a freshly baked biscuit.

The jury was most impressed wishing Håkon success at international competition in Istanbul.

Henrik Hanevold
Chargé de Presse