Friðgeir at Bocuse d'Or 2. nóvember 2006 11:39 Friðgeir Ingi Eiríksson Friðgeir Ingi Eiríksson will compete for Iceland at the prestigious Bocuse d'Or competition among chefs in Lyon, France next January. Friðgeir's father is Eiríkur Ingi Friðgeirsson, former master chef at Hotel Holt in Reykjavik. Friðgeir was therefore practically born into the kitchen. Friðgeir lives in France and works for master chef Philippe Girardon who is with Friðgeir in Iceland now to introduce his menu in the competition. Twenty-four chefs participate in the competition. They prepare a dish of fish and meat and have five hours to complete the cooking. Girardon explains that the training has so far been focused on the cooking but now they will start focusing on the clock. It takes about two years to prepare for the competition. The Bocuse d'Or competition will celebrate its twentieth anniversary in January but it is held every two years. „I will do my best and try to be satisfied with that" said Friðgeir about his winning prospects. News News in English Mest lesið Sigldu fram á lík milli Engeyjar og Viðeyjar Innlent Ferðamannarúta kyrrsett í aðgerðum lögreglu Innlent Rassía lögreglu á Suðurlandsvegi Innlent Ófremdarsástand og íbúum haldið í heljargreipum Innlent Bíll fullur af bensínbrúsum lekur Innlent Sváfu úti á palli með barnið en fá húsið ekki bætt Innlent Metinn sakhæfur og málið fyrir luktum dyrum Innlent Breyttur tónn og reiður yfir gagnrýni vegna flugvélagjafarinnar Erlent Segir löngu kominn tíma á almennilegt eftirlit Innlent Leitar stolins bíls: „Eins og hann sé bara á rúntinum“ Innlent
Friðgeir Ingi Eiríksson will compete for Iceland at the prestigious Bocuse d'Or competition among chefs in Lyon, France next January. Friðgeir's father is Eiríkur Ingi Friðgeirsson, former master chef at Hotel Holt in Reykjavik. Friðgeir was therefore practically born into the kitchen. Friðgeir lives in France and works for master chef Philippe Girardon who is with Friðgeir in Iceland now to introduce his menu in the competition. Twenty-four chefs participate in the competition. They prepare a dish of fish and meat and have five hours to complete the cooking. Girardon explains that the training has so far been focused on the cooking but now they will start focusing on the clock. It takes about two years to prepare for the competition. The Bocuse d'Or competition will celebrate its twentieth anniversary in January but it is held every two years. „I will do my best and try to be satisfied with that" said Friðgeir about his winning prospects.
News News in English Mest lesið Sigldu fram á lík milli Engeyjar og Viðeyjar Innlent Ferðamannarúta kyrrsett í aðgerðum lögreglu Innlent Rassía lögreglu á Suðurlandsvegi Innlent Ófremdarsástand og íbúum haldið í heljargreipum Innlent Bíll fullur af bensínbrúsum lekur Innlent Sváfu úti á palli með barnið en fá húsið ekki bætt Innlent Metinn sakhæfur og málið fyrir luktum dyrum Innlent Breyttur tónn og reiður yfir gagnrýni vegna flugvélagjafarinnar Erlent Segir löngu kominn tíma á almennilegt eftirlit Innlent Leitar stolins bíls: „Eins og hann sé bara á rúntinum“ Innlent