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Chef Patrick Caals, chef instructor at the Paris school was in Sweeden to assist in the preparations for the Nobel Prize gala diner that took place in Stockolm on December 10th.

The origin of this invitation was the participation of the Uruguayan chef Germán Olmedo in one of our continuing education program at Le Cordon Bleu Paris.  Chef Olmedo works within the team of chefs at the city hall of Stockholm’s Stadshuskällaren restaurant under the direction of Executive chef Gunnar Eriksson, who is in charge of the Nobel Prize dinner every year. Over 1 400 servings were prepared, and chefs from all over the world came to assist in the preparation of the meal. The notorious Swedish chef Niclas Walhström created this year’s menu.

According to chef Caals “…it was a great honor for Le Cordon Bleu and for me to be part of this dinner where distinguished international guests were present…in addition I was the only French chef involved in this historical event”.

Born in the North of France, chef Patrick Caals started his career working in restaurants throughout France and Belgium. In the 1990’s chef Caals worked as a commis at Fauchon (a Parisian luxury food store) and then went on to work for Yves Thuriès at the Le Grand Ecuyer restaurant. In 1998, he pursued his career by working as a chef de partie at the gastronomic restaurant of the Ambassador hotel. He then spent three years working as second de cuisine at the famous restaurant Maxim’s. In 2001, chef Caals decided to become a chef instructor, first at the Ecole Paul Bocuse school in Lyon, then with the Alain Ducasse group and since 2008 at Le Cordon Bleu Paris school.

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