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 Sérsveitin mætti í útilegu MRinga Innlent Óhollt magn brennisteinsdíoxíðs á höfuðborgarsvæðinu og Akranesi Innlent Salibuna á sirkustjaldinu og lélegir listamenn Innlent Hæsta gildi brennisteinsdíoxíðs frá upphafi eldsumbrota á Reykjanesi Innlent Erfingi sem á tugi milljóna í stórútgerðinni: „Lífið er miklu meira en peningar“ Innlent Enginn Vinnuskóli í Reykjavík í dag vegna gosmengunar Innlent Þjóðarhreinsun eigi sér stað í heimalandinu Innlent Haldlagning á ketamíni hundraðfaldast á fjórum árum Innlent Enn unnið í því að slökkva í trjákurlinu Innlent „Þetta er ekki eiturgas“ 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 Sérsveitin mætti í útilegu MRinga Innlent Óhollt magn brennisteinsdíoxíðs á höfuðborgarsvæðinu og Akranesi Innlent Salibuna á sirkustjaldinu og lélegir listamenn Innlent Hæsta gildi brennisteinsdíoxíðs frá upphafi eldsumbrota á Reykjanesi Innlent Erfingi sem á tugi milljóna í stórútgerðinni: „Lífið er miklu meira en peningar“ Innlent Enginn Vinnuskóli í Reykjavík í dag vegna gosmengunar Innlent Þjóðarhreinsun eigi sér stað í heimalandinu Innlent Haldlagning á ketamíni hundraðfaldast á fjórum árum Innlent Enn unnið í því að slökkva í trjákurlinu Innlent „Þetta er ekki eiturgas“ Innlent