Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Norwegen, Sven Erik Renaa. (englisch)
Culinary Institute of Norway, Stavanger
1989-1994 : Apprentice, Second Chef, then Chef at the Britannia Hotel,
Trondheim
1994-1996 : Chef at Annen Etage, Hotel Continental, Oslo
1997 : Chef de partie at Park Avenue Café, New York
1997-2000 : Executive Chef at Braseriet Hansken, Oslo
2000-2001 : Executive Chef at the Oro bar and restaurant, Oslo.
2002 et 2004 : Came second in the national selections for the Bocuse d’Or
In the beginning…
As long as he can remember, Sven Erik Renaa has always been
attracted by food. “ As a child “ he says, “ I would spend hours in
my maternal grandmother’s kitchen. On her farm, each meal
was prepared with fresh and original ingredients. “
And at mealtimes the recipes were the dominant subject of
conversation. „When my father wasn’t discussing the meal he
was actually eating, he was talking about the next one.“
A classic apprenticeship followed at Trondheim and then, a few
years later, the shock of the original methods being practiced in
New York.
Preparation for the Bocuse d’Or
Sven Erik Renaa’s participation in the Bocuse d’Or has nothing to do with luck.
Since Bent Stiansen’s triumph in 1993, his one thought has been about this competition,
“ the most important one “ in the profession.
During the following years he has always nearly been chosen. He came
second place in the national selections in 2000 and 2004 and has always been
part of the teams working with the chosen Norwegian candidates.
Today it is his turn to be surrounded by the best Norwegian chefs helping him
prepare for this competition.
Outside the kitchen
When not working, Sven Erik Renaa likes to travel… and to sleep.
Between us…
The candidate speaks
Norwegian, English and
a little Italian, French
and German.
What his mother thinks of
his cooking:
“ She is proud of me, like
all mothers !“
If he were a utensil,
he would be…
a blender, as they offer
numerous possibilities for
mixing different textures
and flavours.
His commis
Karl Erik Pallesen wants to participate in the Bocuse d’Or in order to learn techniques alongside Sven Erik
Renaa and meet chefs from all over the world. At Lyon he expects to undergo an exceptional experience
which will serve as a form of training for his future participation in the Bocuse d’Or … this time as candidate!