On a daily basis, 26-year-old Peter Gyldenkærne works as a chef at Svinkløv Badehotel. Here, the boss in the kitchen is Kenneth Toft-Hansen, who back in 2019 won the culinary world’s absolute honor, Bocuse d’Or.
But Peter Gyldenkærne himself is not unaccustomed to finishing top in cooking competitions. In 2022, he won the DM for cookery students, while that year he was awarded the Oluf Brønnum Foundation’s Talent Prize.
In the middle of January next year, he will have the chance to secure another trophy, because the young Svinkløv chef has just been included in the final field of just four talented Danish chefs who will compete to win the 2025 edition of the talent competition Rising Star.
It will be held in connection with Denmark’s biggest cooking competition, Sol over Gudhjem, which will take place on 15 January at the food culture house Melstedgård near Gudhjem on Bornholm.
– I would like to participate in Rising Star because it is a great opportunity for me to improve my skills and challenge myself as a chef. At the same time, it is a unique opportunity to meet other talented chefs who are as passionate about this industry as I am, says Peter Gyldenkærne.
26-year-old Peter Gyldenkærne from Svinkløv Badehotel will compete for the Rising Star title on Bornholm with Cille Bunk Pedersen, Kristoffer Madsen and Andreas Kéke Thorvaldsen. PR-photo
He will be in direct competition with Cille Bunk Pedersen from Bistro Boheme in Copenhagen, Kristoffer Madsen from Molskroen and Andreas Kéke Thorvaldsen from Restaurant Fakkelgården in Kollund close to the Danish-German border.
On the day of the competition, the four finalists must try to impress the judges with two servings: a main course based on ingredients from a Mystery Box, which will be revealed on the day, and a dessert, which must contain, among other things, coffee, chocolate, cane sugar, kefir cream, Ingrid peas and caviar.
Peter Gyldenkærne’s favorite ingredients are fish and shellfish.
– Their natural taste and texture have many possibilities for creating exciting dishes where quality and freshness come to the fore. This is one of the reasons why I applied to Svinkløv Badehotel. Their approach to fish and raw materials, where you carefully give the raw material the respect you should, appeals to me very much, he says.
2024-12-04 19:52:00
#Peters #boss #world #champion #ready #final
What specific elements of his culinary style will Peter Gyldenkærne showcase in the competition?
## Rising Star Chef Contender Speaks Out
_(Host)_ Welcome back, folks! We’re speaking today with Peter Gyldenkærne, a young chef making waves in the culinary world. Peter, congratulations on being selected as a finalist for the Rising Star competition!
_(Peter)_ Thank you! I’m really excited about this opportunity. It’s an honor to be chosen alongside such talented chefs.
_(Host)_ You’ve already achieved so much at your young age, winning the Danish Championship for Cookery Students in 2022 and being awarded the Oluf Brønnum Foundation’s Talent Prize. What drives you to compete?
_(Peter)_ For me, it’s about pushing myself to constantly learn and grow as a chef. Competitions like Rising Star offer a platform to test my skills against the best, and that’s incredibly valuable. Plus, I love the challenge and the adrenaline rush of the competition itself!
_(Host)_ We understand Rising Star will be taking place during Sol over Gudhjem on January 15th – a pretty prestigious event itself!
_(Peter)_ Absolutely! The setting at Melstedgård on Bornholm is beautiful, and being part of such a renowned culinary event is a privilege. I’m looking forward to meeting other passionate chefs and sharing ideas.
_(Host)_ Are there any particular dishes you’re working on or techniques you’re hoping to showcase in the competition?
_(Peter)_ I can’t give away too many details just yet, but I’ll be focusing on highlighting fresh, seasonal ingredients and showcasing modern Scandinavian cuisine with my own personal twist.
_(Host)_ Well, we can’t wait to see what you come up with, Peter. Best of luck in the competition!
_(Peter)_ Thank you so much!
**(End Interview)**
