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Happy Birthday, Emilia @emilia_bjorklund_ ! 🎉 Today, our commis Emilia turns 20! To compete as a commis in the Bocuse d’Or Grand Final in Lyon, you must not have turned 22 during the competition. At 20, Emilia is well within the age limit, with plenty of experience already under her belt. Throughout this year, Emilia has impressed us with her skill, creativity and incredible eye for detail. A very happy 20th birthday from the entire Team Sweden! Foto: @gustaf_bjorlin @foodoffice.se Sebastian Pettersson and NicolasReynaud

bocusedor_sweden

Happy Birthday, Emilia @emilia_bjorklund_ ! 🎉 Today, our commis Emilia turns 20! To compete as a commis in the Bocuse d’Or Grand Final in Lyon, you must not have turned 22 during the competition. At 20, Emilia is well within the age limit, with plenty of experience already under her belt. Throughout this year, Emilia has impressed us with her skill, creativity and incredible eye for detail. A very happy 20th birthday from the entire Team Sweden! Foto: @gustaf_bjorlin @foodoffice.se Sebastian Pettersson and NicolasReynaud

@Bocuse d'Or Sweden

Today we had some special guests in our training kitchen as the six finalists of Årets Kock 2026 joined us for lunch. On the menu was our interpretation of the platter dish we presented at Bocuse d’Or Europe in Marseille earlier this year, a chance to revisit the flavours and ideas from the competition in a slightly different setting. Thank you all for coming! It was a pleasure having you with us, and we wish all six finalists the very best of luck in the Årets Kock final on October 1. @ltjornemo @emilia_bjorklund_ @jimmi_e @ravaran @chefmichaelandersson @menigofoodservice @aretskock @jlagers @henricherbertsson @karlesplund @williambrittsj @evelina_anggren @gastronomibychris

@Bocuse d'Or Sweden

Today we had some special guests in our training kitchen as the six finalists of Årets Kock 2026 joined us for lunch. On the menu was our interpretation of the platter dish we presented at Bocuse d’Or Europe in Marseille earlier this year, a chance to revisit the flavours and ideas from the competition in a slightly different setting. Thank you all for coming! It was a pleasure having you with us, and we wish all six finalists the very best of luck in the Årets Kock final on October 1. @ltjornemo @emilia_bjorklund_ @jimmi_e @ravaran @chefmichaelandersson @sebarnel @menigofoodservice @aretskock @restaurangakademien @jlagers @henricherbertsson @karlesplund @williambrittsj @evelina_anggren @gastronomibychris

bocusedor_sweden

Sometimes the smallest details carry the biggest impact. This chickpea element, seasoned with caraway, tomato and coriander capers, was part of the platter in Marseille earlier this year. #BocusedOr #BocusedOrSweden #RoadToLyon #TeamSweden Candidate: @ltjornemo Commis: @emilia_bjorklund_ Coach: @jimmi_e Jury: @adam_dahlberg President @tommymyllymaki Foto: @gustaf_bjorlin @foodoffice.se and ANTOINE MARCEAU NICOLAS REYNAUD Partners @menigofoodservice @arlaprosweden @massrestaurangersthlm @visitasverige @perfecta_storkok @sundqvist.se @segersfabriker @haglundindustri @provinumvinhandel @oscarnordic_food @bridor_fr @wernersgourmetservice @hoglundsbil @lurstacasriron

@Bocuse d'Or Sweden

Sometimes the smallest details carry the biggest impact. This chickpea element, seasoned with caraway, tomato and coriander capers, was part of the platter in Marseille earlier this year. #BocusedOr #BocusedOrSweden #RoadToLyon #TeamSweden Candidate: @ltjornemo Commis: @emilia_bjorklund_ Coach: @jimmi_e Jury: @adam_dahlberg President @tommymyllymaki Foto: @gustaf_bjorlin @foodoffice.se and ANTOINE MARCEAU NICOLAS REYNAUD Partners @menigofoodservice @arlaprosweden @massrestaurangersthlm @visitasverige @perfecta_storkok @sundqvist.se @segersfabriker @haglundindustri @provinumvinhandel @oscarnordic_food @bridor_fr @wernersgourmetservice @hoglundsbil @lurstacasriron

bocusedor_sweden

The heart of the platter. Red gurnard, with notes of bouillabaisse, lobster and bergamot. The centrepiece of our platter in Marseille and the foundation we built everything around. Candidate: @ltjornemo Commis: @emilia_bjorklund_ Coach: @jimmi_e Jury: @adam_dahlberg President @tommymyllymaki Foto: @gustaf_bjorlin @foodoffice.se and NicolasReynaud Design platter and plates: @wildcrafted Partners @menigofoodservice @arlaprosweden @massrestaurangersthlm @visitasverige @perfecta_storkok @sundqvist.se @segersfabriker @haglundindustri @provinumvinhandel @oscarnordic_food @bridor_fr @wernersgourmetservice @hoglundsbil @lurstacasriron

bocusedor_sweden

The heart of the platter. Red gurnard, with notes of bouillabaisse, lobster and bergamot. The centrepiece of our platter in Marseille and the foundation we built everything around. Candidate: @ltjornemo Commis: @emilia_bjorklund_ Coach: @jimmi_e Jury: @adam_dahlberg President @tommymyllymaki Foto: @gustaf_bjorlin @foodoffice.se and NicolasReynaud Design platter and plates: @wildcrafted Partners @menigofoodservice @arlaprosweden @massrestaurangersthlm @visitasverige @perfecta_storkok @sundqvist.se @segersfabriker @haglundindustri @provinumvinhandel @oscarnordic_food @bridor_fr @wernersgourmetservice @hoglundsbil @lurstacasriron

@Bocuse d'Or Sweden

Looking back at Marseille. Every detail matters at Bocuse d’Or. Every texture, every flavour, every movement in the kitchen. This confit cuttlefish rosette was one of the components of our plated dish in Marseille earlier this year. Delicate, precise and built to carry both flavour and structure in balance with the rest of the plate. #BocusedOr #BocusedOrSweden #RoadToLyon #TeamSweden Candidate: @ltjornemo Commis: @emilia_bjorklund_ Coach: @jimmi_e Jury: @adam_dahlberg President @tommymyllymaki Foto: @gustaf_bjorlin @foodoffice.se and ANTOINE MARCEAU Design platter and plates: @wildcrafted Partners @menigofoodservice @arlaprosweden @massrestaurangersthlm @visitasverige @perfecta_storkok @sundqvist.se @segersfabriker @haglundindustri @provinumvinhandel @oscarnordic_food @bridor_fr @wernersgourmetservice @hoglundsbil @lurstacasriron

bocusedor_sweden

Looking back at Marseille. Every detail matters at Bocuse d’Or. Every texture, every flavour, every movement in the kitchen. This confit cuttlefish rosette was one of the components of our plated dish in Marseille earlier this year. Delicate, precise and built to carry both flavour and structure in balance with the rest of the plate. #BocusedOr #BocusedOrSweden #RoadToLyon #TeamSweden Candidate: @ltjornemo Commis: @emilia_bjorklund_ Coach: @jimmi_e Jury: @adam_dahlberg President @tommymyllymaki Foto: @gustaf_bjorlin @foodoffice.se and ANTOINE MARCEAU Design platter and plates: @wildcrafted Partners @menigofoodservice @arlaprosweden @massrestaurangersthlm @visitasverige @perfecta_storkok @sundqvist.se @segersfabriker @haglundindustri @provinumvinhandel @oscarnordic_food @bridor_fr @wernersgourmetservice @hoglundsbil @lurstacasriron

@Bocuse d'Or Sweden
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