{"id":6470,"date":"2020-06-11T07:01:40","date_gmt":"2020-06-11T07:01:40","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=6470"},"modified":"2020-06-11T07:01:40","modified_gmt":"2020-06-11T07:01:40","slug":"har-ar-finalisterna-i-arets-kock-2020","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/har-ar-finalisterna-i-arets-kock-2020\/","title":{"rendered":"H\u00e4r \u00e4r finalisterna i \u00c5rets Kock 2020"},"content":{"rendered":"<p><strong>\u00c5tta finalister \u00e4r nu klara efter tv\u00e5 tuffa t\u00e4vlingssdagar p\u00e5 Stockholms Hotell &amp; Restaurangskola i Stockholm. Juryordf\u00f6randen Tommy Myllym\u00e4ki s\u00e4ger att niv\u00e5n varit v\u00e4ldigt h\u00f6g och att finalisterna nu \u00e4r redo f\u00f6r \u00c5rets Kock 2020.<\/strong><\/p>\n<p><strong>H\u00e4r \u00e4r finalisterna i \u00c5rets Kock 2020<br \/>\n<\/strong>1. Ludwig Tj\u00f6rnemo, Unilever, 347,5 po\u00e4ng<br \/>\n2. Jesper Jakobsson, Restaurang Bhoga, 310 po\u00e4ng<br \/>\n3. Henric Herbertsson, SK Mat och M\u00e4nniskor, 295 po\u00e4ng<br \/>\n4. Marcus Bremdal, Konstn\u00e4rsbaren (KB), 295 po\u00e4ng<br \/>\n5. Ola Wallin, Kroken och Bloom, 285 po\u00e4ng<br \/>\n6. Christian Siberg, Omaka, 270 po\u00e4ng<br \/>\n7. Jessie Sommarstr\u00f6m , Urban Deli, 270 po\u00e4ng<br \/>\n8. Luqaz Ottosson, Restaurang ROT, 240 po\u00e4ng<\/p>\n<p><em>-Vi har f\u00e5tt ta del av och smaka p\u00e5 m\u00e5nga sp\u00e4nnande r\u00e4tter som h\u00e5ller en h\u00f6g gastronomisk h\u00f6jd. Det har inte varit enkelt att utse de 8 kockar som nu g\u00e5r vidare till final men det k\u00e4nns som vi har f\u00e5tt fram ett fantastiskt starkt finalf\u00e4lt, s\u00e4ger Tommy Myllym\u00e4ki, Juryordf\u00f6rande.<\/em><\/p>\n<p><strong>Upplagning av lakto-ovo r\u00e4tt och praktiska prov<\/strong><\/p>\n<p>Uttagningst\u00e4vlingen bestod av att laga en lakto-ovo vegetarisk r\u00e4tt med rotselleri, potatis eller rotselleri som huvudr\u00e5vara och valfria tillbeh\u00f6r p\u00e5 2 timmar. F\u00f6rutom upplagning genomf\u00f6rdes \u00e4ven ett handlagsprov d\u00e4r de t\u00e4vlande styckade lamm i olika delar samt ett r\u00e5varuk\u00e4nnedomsprov. Under hela dagen bed\u00f6mdes \u00e4ven de t\u00e4vlande p\u00e5 hur de arbetar i k\u00f6ket med r\u00e5varuhantering, hygien och logistik.<\/p>\n<p><strong>Avsl\u00f6jande inf\u00f6r finalen<\/strong><\/p>\n<p>Den f\u00f6rsta t\u00e4vlingsuppgiften p\u00e5 \u00c5rets Kock finalen 2020 presenterades under dagen vilken inneb\u00e4r att laga tv\u00e5 r\u00e4tter av kanin, en varm och en kall. Alla tillbeh\u00f6r \u00e4r valfria.<\/p>\n<p><em>-Kanin som huvudr\u00e5vara \u00e4r v\u00e4ldigt vanlig i s\u00f6dra Europa men inte lika etablerat i Sverige. Valet av r\u00e5vara g\u00f6r \u00e4ven att kockarna f\u00e5r visa upp sin skicklighet i hur de hanterar och tar tillvara p\u00e5 hela djuret, s\u00e4ger Tom Sj\u00f6stedt, T\u00e4vlingsledare.<\/em><\/p>\n<p><strong>Fakta<\/p>\n<p><\/strong>T\u00e4vlingen \u00c5rets Kock 2020 best\u00e5r av tre t\u00e4vlingsfaser: anm\u00e4lan, kvalt\u00e4vling och final-t\u00e4vling. Under t\u00e4vlingens g\u00e5ng kommer juryn att bed\u00f6ma t\u00e4vlingens olika delmoment. Utformning av jury kommer att variera beroende p\u00e5 vilket eller vilka t\u00e4vlingsmoment som ska bed\u00f6mas. Juryordf\u00f6rande f\u00f6r \u00c5rets Kock 2020 \u00e4r Tommy Myllym\u00e4ki.<\/p>\n<p>Finalen i \u00c5rets Kock sker i september.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c5tta finalister \u00e4r nu klara efter tv\u00e5 tuffa t\u00e4vlingssdagar p\u00e5 Stockholms Hotell &amp; Restaurangskola i Stockholm. Juryordf\u00f6randen Tommy Myllym\u00e4ki s\u00e4ger att niv\u00e5n varit v\u00e4ldigt h\u00f6g och att finalisterna nu \u00e4r redo f\u00f6r \u00c5rets Kock 2020. H\u00e4r \u00e4r finalisterna i \u00c5rets Kock 2020 1. Ludwig Tj\u00f6rnemo, Unilever, 347,5 po\u00e4ng 2. Jesper Jakobsson, Restaurang Bhoga, 310 po\u00e4ng [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6472,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15,18],"tags":[],"class_list":["post-6470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sverige","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=6470"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6470\/revisions"}],"predecessor-version":[{"id":6473,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6470\/revisions\/6473"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/6472"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=6470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=6470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=6470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}