Christer Rødseth, head chef at SSP's Le Grand Comptoir at Oslo Gardermoen Airport, has won the gold medal at this year's World Association of Chefs (WACS) Global Chef Challenge in Daejon, South Korea.
In a dramatic final, Christer and partner Geir Magnus Svae, competed against six other teams, and were given five hours to prepare a four-course meal for 12 people.
The winning menu comprised mushrooms with quail egg (starter; Sterling White Halibut from Hjelmeland with artichoke royal (fish dish; Sirloin and breast of wagyu beef with a medley of onions (meat dish; and strawberry with white chocolate and pistachio (desert).
At the end of the competition, the two chefs had to wait a nail-biting 24 hours before they found out about their victory and Christer was far from confident that the title was theirs.
“We had won the prize for ‘best fish dish’, and we were sure we had lost, because in other competitions, such as the Bocuse d’Or, those who come top with their fish or meat don’t usually go on to win the overall title. Fortunately, that wasn’t the case this time.”
Christer’s ambitions don’t end here, however, as in October he will be heading to Erfurt in Germany for the 23rd IKA Culinary Olympics as part of the junior Norwegian chef’s team.
Geir, who is head chef at the Tyrifjord Hotel in Vikersund, is the team’s manager.
Founded in 1928, WACS is a global organisation that currently has 82 member countries and represents over 10 million chefs world-wide.
The 2012 event was held as part of the WACS Congress, which was attended by over 2,000 chefs and has been entered into the Guinness Book of Records as the largest ever gathering of chefs in one location.