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 Geir Skeie is dreaming about his own place and is getting ready to release his new cook book, while visiting the Gladmat food festival to prepare Sterling White Halibut lunches for a lot of people.
He is joined by Gunnar Hvarnes, a chef who is taking up his legacy, and will be the next Norwegian chef to represent Norway in the Bocuse d’Or.
Skeie was at Gladmat for the first time in 1999, as a young chef at Jans Mat- og Vinhus. Right now he is giving most of his capacity to Mathuset Solvold in Sandefjord. He enjoys it, but would like to open his own restaurant some time. – It would be great to have an informal setting with simple good tasting food and wine for everyone, he says.
As he speaks, he is cooking up Sterling White Halibut filets in big trays, and many people are coming to taste the fish. Gunnar Hvarnes works at the Gastronomisk Institute in Stavanger, and will soon start his preparations for Bocuse d’Or Europe, which is in Switzerland next summer. – Gunnar is very competent and has passion, he is the best candidate in Norway, says Skeie about his co worker.
Hvarnes enjoys working with Skeie, and is finishing off the dishes to be served. – I pick up tips from Geir, and I count on this going both ways, he smiles.
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For the first time in Bocuse d’Or history, a branded fish will play a leading role: our own Sterling White Halibut. Our halibut is no newcomer to the competition though; Marine Harvest supplied halibut to the Bocuse d’Or 2007 under the generic brand Norwegian White Halibut in co-operation with the Norwegian Export Council.
The food chain Ultra has a strong focus on their employees' knowledge. By systematically paying attention to their work environment and skills, they have solid proof that it
- We want to be best on seafood, both with good and delicate products for customers to take home, and know-how. These words come from Kenneth Lindland, categorymanager in the Meny-Ultra food chain management.