17/02/2025
Martine Espeland and our apprentice Julia Gundersen are representing Norway in the Global Pastry Chef championship in Rimini, Italy, today, February 17th! We had a quick chat with Julia before the big competition😄
From Culinary Training to Pastry Achievements:
Julia began her apprenticeship as a chef at Statholdergaarden and is now training as a pastry chef at The Bakery. Throughout her career, she has also worked as a chef at Sommerro. In October 2024, Julia claimed victory in the Oslo and Akershus Cup for Best Apprentice – a remarkable achievement showcasing her talent and dedication!🤩
2. What is the most challenging part of competing in an international competition?
– One of the biggest challenges in an international competition is logistics. We have to transport a lot of equipment and ingredients from Norway, and it’s crucial that everything arrives on time and that the ingredients maintain their high quality.
3. What is your favorite dessert or cake to make?
– I love working with modern techniques and cakes, but I also find great joy in traditional bakes. I always enjoy making classics like Napoleon cake and marzipan cake.
4. What ingredients do you enjoy working with the most, and why?
– Without a doubt, chocolate is my favorite. There are so many varieties, and there’s always something new to learn. I also find tempering chocolate incredibly fun – it opens up fantastic possibilities for creating pralines, beautiful decorations, and much more!
5. Do you have any funny baking mishaps you’ve learned from?
– When I was in elementary school and first became interested in baking, a friend and I decided to make cookies. We used a measuring cup for all the ingredients but misread the measurements and used «cups» instead of deciliters. The result? The cookies turned out way too dry! That experience taught me the importance of double-checking recipes and measurements – especially if something seems a bit off! 😄
Good luck in the competition, Julia and Martine! We are cheering for you! 🇳🇴✨
