Thon Hotel Vika Atrium
2016 November -Present Head Chef Thon Hotel Vika Atrium Oslo
2014 October -2016 October Souschef Thon Hotel Vika Atrium Oslo
2011-Present :Fred The Chef Entertainment & FTC FOODS Owner
Catering to small and large companies as well to private small parties .
Sweet Ginger Sauce inventor and Manager.
Private Chef for sports athletes and music artists
2011 February-2012 January
Hospice Sangen Hamar,Norway
Cooking healthy diets for patients.Make fresh veggie and fruit juice from scratch.
2009 May -2009 November:
Hamar Hospital Norway. Dietary Chef.
Prepare food from scratch as well sous vide dishes
Cooking for patients,different diets,salad bar,hot meals http://www.sykehuset-innlandet.no/
Hamar Media Company.
Cooking and menu planning on a daily basis in the Business Cafeteria + special food events for CEO and partners. http://www.hamarmedia.no/
2005 Aug April-2007:
Main activities and responsibilities:Cooking for small and large parties
2005 Feb -2007 May:
BI,School of Business & Management Oslo.Norway. School of MBA and Executives
Main activities and responsibilities: Cooked for 13000 students,500 teachers warm meals,salad bar + events out of house.http://www.bi.edu
2004 Sept -2005Jan:
Trollstua.Location:Playa del ingles,Canary Islands.Restaurant
Cooked in a very busy tourism area. http://trollstua.net/
Rica Hotel Olrud Furnes, Norway.
2003 May- 2004 Jan:
Kunstbanken.Location:Hamar, NorwayArt Gallery.
Lunch restaurant.Cook artistic dishes. http://kunstbanken.no/
2001 Feb-2003 March:D/S Louise.Location.Oslo,Norway.
This is Norway's largest a la carte restaurant,located at the harbor and financial district in Oslo.
Chef De Partie
Main activities and responsibilities. From scratch cooking,gourmet dishes,very high tempo.
Cooked mostly in the fish line,but also good knowledge in other departments such as storage,filet fish,meat,mice en place vegetables,seafood,fish,meat and dessert preparations. http://www.dslouise.no/
Year 2000:Military Service in the Norwegian Royal Navy
Location:Stavanger and Kristiansand,Norway
Occupation:Cook Main activities and responsibilities:
Boot Camp + Cooking and make sure daily operation of the canteen was maintained with high quality hygiene standards.Made hot meals and salad bar for 100 high ranked military personnel as well regular private's. http://www.mil.no
Scandic Hotel Hamar. Chef. Culinary cooking and hotel knowledge.
1997 Aug -1999 Aug.
Apprentice at Scandic hotel Hamar Norway.
Principal subjects covered was basic practical cooking and daily hotel operations.
A la carte and breakfast mice en place.
Worked in team and individually in all areas of the kitchen.
Title of qualification awarded:Cooking Certificate