Cooking in garage key to Bocuse d'Or win for Norwegian chef Geir Skeie
He has won the culinary contest widely considered the Olympics of food. But ask Norwegian chef Geir Skeie the secret to his success, and the answer is low-tech and humble: Train in a garage.
In the three months leading up to the prestigious Bocuse d'Or competition in 2009, the 32-year-old recalls: "We made a replica of the competition grounds in the garage. It helped to cut down time wasted on the competition day as we knew where everything was supposed to be."
He eventually trumped candidates from favourite countries such as France and Sweden to take the title at the biennial championship in Lyon, France.
He was in town last week to promote fresh seasonal produce at private dining events, by the invitation of the Norwegian Seafood Council.