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 Eldur logar í þaki Kringlunnar Innlent Harma banaslysið og hafa uppfært verkferla Innlent Náði ekki að loka búðinni áður en henni var sagt að koma sér út Innlent Flókið verkefni og mikið tjón í Kringlunni Innlent Tveimur haldið sofandi vegna slyssins Innlent Katrín kemur fram í fyrsta sinn frá krabbameinsgreiningu Erlent Áhyggjur af vanda drengja í menntakerfinu óþarfar Innlent Leiðinlegt fyrir útskriftarnema sem er hent út áður en þeir taka sopa Innlent Festust á hvolfi í hálftíma Erlent Þyrlan kölluð út vegna reiðslyss 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 Eldur logar í þaki Kringlunnar Innlent Harma banaslysið og hafa uppfært verkferla Innlent Náði ekki að loka búðinni áður en henni var sagt að koma sér út Innlent Flókið verkefni og mikið tjón í Kringlunni Innlent Tveimur haldið sofandi vegna slyssins Innlent Katrín kemur fram í fyrsta sinn frá krabbameinsgreiningu Erlent Áhyggjur af vanda drengja í menntakerfinu óþarfar Innlent Leiðinlegt fyrir útskriftarnema sem er hent út áður en þeir taka sopa Innlent Festust á hvolfi í hálftíma Erlent Þyrlan kölluð út vegna reiðslyss Innlent