I don’t really know why I became a chef. Maybe it’s because my father is one. Anyway I just decided to do it and I haven’t regretted a single day! The best thing about working in the kitchen is learning new skills every single day. That’s why I love my job more and more.

I started my studies at the Turku Culinary School in 2007. Actually I was more into sports than cooking during my teenage years. Swimming was especially close to my heart. I spent all my free time in the pool preparing for competitions. However when I graduated in 2010 it was time to start working full time and there wasn't time for swimming any more!

My career started as a trainee at the Radisson Blu Marina Palace Hotel in Turku. They extended my initial contract and I stayed there for two and a half years. During that time I worked in every section. It was most rewarding to have gained the experience. After the Radisson I joined Voiveljet Oy. They own several establishments. Currently I am at their "Smör" restaurant. [Ed. see video]

Last year was a turning point of my career when I took part in the Jeunes Chefs Rôtisseurs competition. It was my first time ever in a cooking competition nevertheless it started pretty well as I won my nationals! Then in September 2015 I was placed Runner-up in the International Final in Budapest.

It was a big result for me, one that I didn't expect at all. However, the trip was so much more than just a competition. The whole week was amazing. It gave me a unique chance to get to know 21 other young chefs from around the world.

A big “thank you” is due to the Chaîne des Rôtisseurs for presenting me with such a great experience in Budapest. It has made me even more passionate about my chosen profession.

Who knows where my career path will lead? I’m still young and I feel that I have just as many options as world has restaurants!

Laura Virolainen
Rôtisseur