Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Schweden, Markus Aujalay. (englisch)
Five years with Stephano Catenacci, at Operakällaren
Three years with Melker Andersson, winner of the Bocuse d’Argent
(Silver) in 1995
Three years with Danyel Couet at Fredgatan 12
He has also taken courses with Kommandanten, at Copenhague, with
Bruneau, at Bruxelles and with Martin Berasategui, at San Sebastian.
Finally he won the prizes of “Green” Chef and Venison Chef in 2000,
and was named Chef of the Year in 2004.
In the beginning…
Markus Aujalay’s grandmother on his mother’s side taught him
domestic skills, and it was under her wing that, at a very early
age, he took his first steps in cooking. So young, in fact, that he
was still very small when he announced to those who would listen
to him that he was going to become a chef.
Later, he became a commis to earn some pocket money, then
studied at the school of hotel management in Uppsala, where
he was born.
Following this, the young cook travelled throughout Europe to
learn the tricks of the trade from renowned chefs. He has retained
two basic principles “simplicity and good taste”, which he
applies on a daily basis.
Preparation for the Bocuse d’Or
Although Markus Aujalay is currently looking to open his own restaurant, it doesn’t
mean that he’s leaving the competition behind him. Since participating in
the Bocuse d’Or in 2005, his only desire has been to return. In terms of training
for the event, he has only one thing to say: cook, cook, and cook.
Outside the kitchen
When not cooking, this Swedish candidate spends time with his family. He is 35 years old and has three
children aged five, four and one.
Between us…
The candidate speaks
Swedish and English
What his mother thinks of
his cooking:
” She loves it! “p>
His Commis
From Strasbourg to Chamonix, via Stockholm and Bray, in Great Britain, Oskar Petterson has passed
through the most famous restaurants. Recommended to Markus Aujalay by a former Bocuse d’Or prizewinner,
he believes that the competition will open doors for him and allow him to meet new people.
Markus Aujalay works with Global knives.