I started working at the dishwashing station at sixteen.
This year my team and I secured the bronze medal in the Norwegian Young Chef of the Year.

TPHS Takes Bronze

Highlights from Norwegian Young Chef of the Year

My Sponsors

Braised beef short rib with Madeira,
Cabbage root royale, mushroom and seaweed caviar,
Glazed beetroot with horseradish cream,
Potato pillow with creamy savoy cabbage and porcini, topped with Jærost.

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