Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Island, Fridgeir Ingi Eiriksson. (englisch)
Domaine de Clairefontaine, Chonas L’Amballan
1997: Apprenticeship with the Hotel Holt – Relais Châteaux, in Iceland
1998: Léa Linster, Frisange
2000- 2002: commis, then chef de partie and sous-chef at the Hotel
Holt- Relais Chateaux, in Iceland
2001: commis to Hákon Már Örvarsson, Icelandic candidate in the
Bocuse d’ Or
Since 2002: chef de partie, then second chef at the Domaine de
Clairefontaine, Chonas L’Amballan (France)
2005: 3rd at the semi-final of the Taittinger prize, in Lyons
First steps in cooking
Fridgeir Ingi Eiriksson discovered the world of cuisine during a
summer job spent washing dishes for a restaurant. But it was
much later that he developed a taste for gastronomy. One of
the great moments of his career was “that day in 1999 when
Hákon Már Örvarsson asked me to be his assistant for the
contest of Iceland’s best chef. That changed my outlook on
cooking, I learnt how to seek perfection”.
Today, the chef has three keywords: courage, respect and
humanity, which guide him while cooking and in life in general.
Training for the Bocuse d’Or
Highly honoured to have been selected to represent Iceland at the Bocuse d’
Or, Fridgeir Ingi Eiriksson is convinced that this contest will set a landmark for his
career and that it represents a fantastic experience. He prefers to keep the
details of his training secret, but explains that only 70% of his work takes place
while cooking.
Outside the kitchen
When he leaves his kitchen, the Icelandic candidate likes to spend time with
his wife and son. With or without them, he appreciates listening to and playing
music, snow surfing and playing football.
Between us…
The candidate speaks
Icelandic, English and
French
What does his mother
think of his cooking:
“Today, my mother adores
my cooking and
loves to see me at work!
But in the beginning,
when I was an apprentice,
I think that she didn’t
appreciate it, because
after my cooking experiences
her kitchen was
somewhat like Pearl
Harbour!”
If he were a utensil,
he would be…
“scales, because they
are always precise
without having to wait
and reflect”.
His commis
Viktor Örn Andrésson began as a commis-chef, in the kitchens of the Radisson
SAS Saga Hotel restaurant in Reykjavik. He was then commis at the Westminster
hotel in Paris, and is currently employed at the Domaine de Clairefontaine.
Viktor Örn Andrésson wishes to take part in the Bocuse d’Or “because this experience
requires physical qualities, discipline, speed and technique, all qualities
that will serve me well in my future career.”