Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Österreich, Thomas Göls.(englisch)
Meinl am Graben, Vienna
2000-2001 : Chef de Partie in Novelli, Vienna
2003-2004 : Chef de Partie at Meinl am Graben, in Vienna
From 2004 : Sous-Chef at Meinl am Graben, Vienna
2005 : Winner of ” Newcomer of the Year ” from Gault and Millau
First Steps in Cookery
At 15, Thomas Göls was looking for a creative apprenticeship,
when he discovered that becoming a chef was an interesting
challenge. Time has proved him right : as soon as he began, Karl
and Rudi Obauer, who employed him as a commis chef in their
hotel, sent him into the best kitchens in Europe to see the way
things are done and what is demanded.
Today, the daily challenges thrown at him by his chef Joachim
Gradwohl, have whetted his appetite for knowledge and his
ambitions.
Training for the “Bocuse d’Or”
The Austrian candidate compares this contest to climbing a mountain : “Going
up is difficult, but when you reach the top, you appreciate the view, and make
the most of the moment with the friends who have climbed with you,” he says.
The peak of the “Bocuse d’Or” is for him synonymous with meeting the greatest
chefs. On the uphill slope he has timetabled three to four training sessions
daily, with Thomas Dorfer, who was the Austrian candidate two years ago.
Outside the Kitchen
If he thinks about the contest constantly (“you can’t make your head have
ideas at certain fixed times”), Thomas Göls stops cooking occasionally to “support
his girlfriend Bettina, who is finishing her advanced studies”.
According to his brother, the Austrian candidate likes mountain sports, but, actually, “as soon as he has a
few days off, right from the second day, he ends up calling because he’s tried out something new and
you’ve got to taste it”.
Between us…
The candidate speaks
German, English and
“Chef’s” French.
What his mother thinks of
his cooking : “She appreciates
it, most of the
time. Especially when I’m
not using her kitchen”
If he was a product,
he would be… :
“a salmon from the Alps”.
His Commis
Patrick Mihal is proud to be taking part in the “Bocuse d’Or”, both for his chef and for his country. He already
thinks this experience will be one of the most exciting of his career.
Thomas Göls works with CHROMA HAIKU knives.