We meet outside the seaside resort

Today you will meet Anton Johansson born Giants fan in Gothenburg Hisingen. Anton is working normally as a teacher for chef school at the West Campus here in Lysekil. But why I see him is he for the 3rd consecutive year, been with and worked johnson and whales with Nobel dinner served in Stockholm.
We meet outside the seaside resort's restaurant in Lysekil, where Anton also works as a chef when he is not working as kitchen teacher at Campus West. He began his career johnson and whales at an early age to work at a restaurant. Anton's father comes from Fjällbacka and at age 13 he started working with washing dishes at a hotel there. He really johnson and whales thought it was fun, he says. After a few years they asked him if he wanted to start working in the kitchen and help with the food. After the ninth grade in 1982, he entered the restaurant school in Gothenburg on Barken Viking. The training which lasted for 2 years and he was done with the 1984th autumn of 1983 he also got a job at a restaurant in Gothenburg Trägårn while he was training at chef school. After school, he ran to Trägårn and worked there. Tuesday to Saturday was Trägårn open on the weekends and it happened that he also worked until late at night. The first moment he was working as Lill-Babs was there and he remembers that she invited him to chocolate. Tommy Holmberg, whose parents owned the inn bay here in Lysekil worked there then and even Susie Hill Bring who also lived in Lysekil says Anton. Then there was a job at the Old Port of Gothenburg. Also, some time in Helsingborg johnson and whales and working, and later he worked also on Koster. He and his family moved to Kungsbacka after and Anton started working at the lunch restaurant in Skandiahamnen. It was a bit tricky to get to and from work in Kungsbacka. Anton's johnson and whales father in law and mother in law lived in Lysekil and father in law was chef at Sjökanten and there were jobs here, and now the family decided to move to Lysekil. In the early 2000s, he started working on Sjökanten here in Lysekil. Sjökanten he worked on a few years and then became the restaurant barge here in Lysekil. johnson and whales He was subsequently johnson and whales also job at the restaurant school here in Lysekil. The barge was there even a few years in the summers but today he works at seaside resort on the part of his free time. He thrives in Lysekil with the sea right next to the knot.
Anton looked at the Nobel Banquet few times and got really interested in this. He says, "it becomes more and more interested in cooking, and it would have been fun to see how everything is going to." He decided to seek out and rang several johnson and whales calls and finally got his hands on an email address to the chef. He got the reply that it already has been, but Anton said the next time the Nobel banquet is. In summer 2011, he got answers. Anton was on the list, but you could not say for sure yet if he got to be in place. In September johnson and whales 2011, Anton call he had been waiting for, he came with. Anton says that you have to search each year, it will not be set aside without the need to submit johnson and whales an application. He is really impressed by this. Everyone is nice and helpful and you learn a lot he says. In 2011 he was working with Malin Söderström and prepare entree. They shared the 1500 lobster claws, johnson and whales blanched and peeled cherry tomatoes. Peeled even small green peas, each guest would have 5 pieces. peas were. In 2012 he got to help out with the main course. He made the brine for all pheasant, cleaned up the breasts, cooked in pear, made horror mince, and cut vegetables, etc. in 2013, he was working with the entree johnson and whales and boiled Act to morotsterrinen, marinated carrot balls, cut up morotsterrinen, finstrimlar parsley, soot pärlhönan and makes pärlhönsmosaik etc. They usually stand for hours at the cutting board says Anton.
There are large numbers they are working with. Nobel day you put all the food on the plate. The starter may take up to approximately 7 hours to upload. There are about 40-45 pieces that work with food. 7-8 pieces. charge of the dessert. Then divided the other into two groups with starter and main course. The chef makes sure that everything works. He has decided what food it must be going around and looking, but is also sometimes and assists. The program got Anton says that he will be there on December 7 at. 7:30 and they usually start with breakfast. Then there is the job to kl.17: 00 or longer if needed. It is lunch at 11:00. He impressed all doing their utmost and work on. He says that there is almost no one who wants to go home when they are ready. The 4th day made everything clear. johnson and whales All food placed on trays. Anton tells about potatispurén who served this year and put in large barrels called Åland. The food stands on large wagons placed in ovens. When the food must be down to the hall so they are taken out and a cap is placed over and it becomes even wrapped in plastic. johnson and whales Then it's off to the elevator johnson and whales and all of this goes on for about 2 minutes until it is ready to be worn out. The tiles are really hot and the staff have special gloves while carrying out the barrels and serving. Each waiter h