Greetings from Iceland !

Discussion in 'New User Introductions' started by iceland-chef, Jul 29, 2003.

  1. iceland-chef

    iceland-chef

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    Hi colleague!

    I´m a professional chef from Iceland and testing this forums :)

    My english is not my best thing but I will try.

    I am working in a hotel, it has 284 room, we are 12 professional chefs working there and 9 trainee.

    The weather here in Iceland is very good and around 15c° heat.

    My planing here in Cheftalk is to be active and hope at I will be welcome here ;)

    Sincerly
    Ice
     
  2. jim berman

    jim berman

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    Ice,
    Glad you found us!! I am sure there is quite a bit of information you can share with us. Looking forward to your posts.
    There are chefs from all around the world on ChefTalk; have you checked out the Global Chefs forum? That might be a good start for sharing some of your know-how.
    Welcome aboard!
     
  3. kokopuffs

    kokopuffs

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    Tell us about Icelandic food. Does your cuisine consist mostly of fish; and, are vegetables shipped in to the island? And I hear that Icelanders are avid chess players.
     
  4. iceland-chef

    iceland-chef

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    Hi kokopuffs!

    Yeea, thats right we have mostly of fish in our cuisine and good one hehe, and also have we great lamb but our lamb have recognition all over world and next Bocuse d´or 2005 will use our lamb.

    Speaking of Bocuse, we are sending one of our finest Chef here in Iceland and we expect great things from him. And he have start to prepare for the competition now.

    Sincerly
    Ice
     
  5. anneke

    anneke

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    Welcome Ice!

    (Is Vanilla Ice making a comeback on Cheftalk? ;))

    Seriously, it's nice of you to join us. I've always been fascinated with Iceland. Such a small country, such grand landscapes. I once read that Icelanders are the happiest people in the world! Although I don't know how this can be scientifically proven...

    I don't often get to talk with Icelanders so I must ask: What's the deal with the burried/pickled/rotten shark? Is it really a delicacy? Who serves/eats this? Is it tastier than it sounds?

    Enjoy your stay with us!
     
  6. pete

    pete Moderator Staff Member

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    Welcome to Cheftalk Ice!! We are always glad to welcome our brethern from across the Seas!!! I would love to learn more about the cuisine of your country as, I hate to admit, I am not very familiar with it.
     
  7. iceland-chef

    iceland-chef

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    Hi Anneke!

    I have to admit at I dont like the Shark but many Iceland people like him. To prepare the shark for to eat we have cut him in to pieces and let him stay in a tub at least 1 month and after that we let him hang onto rope for about 3 months in a very good air places for example, chalet. The taste and the smell of the Shark after this is functionality is disaster hehehehe....

    You should here about our Sheep "tradition" but we eat the whole Sheep as from testicle and to the finest steak hehehehe...

    Ice
     
  8. anneke

    anneke

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    Sheep tradition? I'm affraid to ask!:look: Sheep testicles aren't that bad. I've had them, lightly breaded. Nothing to write home about...

    I heard that traditionally, the shark were left burried in the ground for a long time. Oh the smell... It must be ghastly!
     
  9. iceland-chef

    iceland-chef

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    About our traditionally sheep résistance, we put pieces in whey about 6 months and after that it is eating with potatoas, rye pancakes etc. And for my feeling about this food is ... uach .... hehehe.. but every year in februar we have a special months what we call "Þorrinn" and all this meat are eating then.

    Annake!! Where do you work?

    Sincerly
    Ice
     
  10. cape chef

    cape chef

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    Vekominn Ice,

    Glad you found us and enjoy.
     
  11. iceland-chef

    iceland-chef

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    Thx cape chef :)

    Ice
     
  12. mezzaluna

    mezzaluna

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    Welcome to Chef Talk, Iceland-chef! It looks like you've dived right in and made yourself right at home. Please make yourself comfortable all over our board, and join in the conversations as you please. We'll look forward to hearing from you often!

    Regards,
    Mezzaluna
     
  13. kokopuffs

    kokopuffs

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    What is the Bocuse d'Or?
     
  14. mezzaluna

    mezzaluna

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    It's a prestigious international cooking competition. Details anyone? I've seen parts of it on Food TV, but that's about it. I've always been curious just how much weight it carries for the winner.
     
  15. anneke

    anneke

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    Toronto. In a restaurant.

    It's a good thing there's more to Icelandic food than fermented meat! I look forward to visiting your beautiful country sometime. It's part of my 5 year plan...
     
  16. iceland-chef

    iceland-chef

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    Hi kokopuffs!

    Bocuse d´Or competition is represented every second year. Last Bocuse d´Or was represent this year 2003 and next competition will be 2005 and its always in France municipality Lyon.

    The winner of the 9th Bocuse d’Or is Charles TJESSEM, NORWAY.

    You can also read everything about Bocuse d´Or here:
    http://www.bocusedor.com

    And you can also read about our Icelandic canditad this year http://www.freisting.is/bocuse


    Ice
     
  17. iceland-chef

    iceland-chef

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    Hi Annake!

    You will not regret if you wisit Iceland, beutiful country and great nightlife hehehe.....

    Ice
     
  18. mike

    mike

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    My friend works for an airline & gets cheap tickets, He went to Iceland for a weekend & when I asked him what it was like he just said " I should have taken a jumper !"

    I hera its very beautiful & very expensive & that the club scene rocks. God bless the sugar cubes.

    Rotten shark.....how terribly vulgar, but id give it a try anyways.

    welcome. ice.
     
  19. iceland-chef

    iceland-chef

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    I´m agree about the expensive.... uff :(

    And the nightlife rocks

    SHARK.....this food doesn't agree with me :)

    Ice
     
  20. kokopuffs

    kokopuffs

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    I understand that the island is subject to frequent earthquakes causing daily changes in topography. The terrain is constantly changing.