Hello, my name is Thilda Mårtensson and I'm going to share some thoughts about my upcoming Bocuse trip to the WC in Lyon January 2023.


I’m Thilda Mårtensson and I'm going to share some thoughts about my upcoming Bocuse D'or trip to the World Championship in Lyon January 2023. From the private ones on the side and how to combine them with everything while doing the competition.

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The first weeks after the summer, when we are waiting for the produce, we in the team have talked about platers and different designs, thoughts about side dishes and what we want to create. While we talk about this in the team and work with Bocuse, I have a full-time position at Lilla ego in Stockholm where I work full time. It's a fun restaurant to work in where things happen a lot and you need to bee able to multitask while attentive. When on the station "Kallis" as we call it in Sweden (The garde manger), you can make starters, desserts but also make garnishes for the main courses at the same time. They are fun because they are a lot of variety.

Jimmi Eriksson, Sweden's candidate together with Thilda Mårtensson in the competition kitchen in Budapest
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