The competition elements in the final consisted of creating two different snacks – one with bleak roe/vendace and one with a freely chosen ingredient – as well as a cold starter with ingredients from Nordic waters. Thereafter, the finalists were to prepare a warm main course with duck and an oyster dish in a sweet or savory version.
The overall theme for this year's competition was menu composition. In addition to taste and method, the dishes were judged on how well they worked together as a complete menu.
”The task of composing a complete menu challenged the finalists to demonstrate breadth and precision, but also the ability to think quickly, plan and deliver under great pressure”, says Viktor Westerlind, competition leader for this year's chef, in a press release.
Favourite tip Ida Bauhn, 33, head chef at the Stockholm restaurant Nour, which has a star in the Michelin guide, succeeded best with her dishes and stood as the final winner.
”I have seen others win over the years but never thought I would stand here myself, it feels completely unreal. At the same time, I am incredibly happy and grateful”, says Ida Bauhn in the press release.
Jesper Wallqvist and Luqaz Ottosson came in second and third place, respectively.
2024: Michael Andersson
2023: Desirée Jaks
2022: Jessie Sommarström
2021: Gustav Leonhardt
2020: Ludwig Tjörnemo
2019: Martin Moses
2018: David Lundqvist
Source: Årets kock
