During a Gothia Cup week, more than 420 000 food portions are served, with a total weight of 70 tons. It’s not a walk in the park to put together a menu that will work for 70 different nationalities and has to be cooked in large volumes. On top of this, and to make this mission just a bit more difficult, the food needs to be balanced and give the necessary amount of energy for all the hungry young athletes that visit us.
Gothia Cup cooks along
This past wednesday, the Gothia Cup’s office stab attended a cooking course. As the host was Carl Almgren, a well known Swedish Chef.Carl guided us through the art of cooking tasty dishes with small means. The goal was also to learn how we can make a great meal even if produced in large volumes.
-It is very inspiring to see a professional Chef cook, it looks so simple, says Maria Hagelquist, tournament coordinator. The tournamnet director, Lena Rönnerfors, agrees with Maria and adds, I think most people understands the difficulty of cooking in such large volumes but we have got some inspiration now and we are willing to develop.
We really hope this gave us some serious inspiration and that we can present a more exciting menu this summer.
