Charles Tjessem
Encyclopedia
Charles Tjessem is a Norwegian
chef
, and winner of the 2003 Bocuse d'Or
. The victory was achieved over the French chef Frank Putelat by the smallest margin of points to date in the competition.
Tjessem is currently a chef and owner of the restaurant Charles & De in Sandnes. He has previously trained under Bent Stiansen
, and Eyvind Hellstrøm
during two years at Bagatelle
, worked as a daily manager for Gastronomisk Institutt in Stavanger, as a chef for the petroleum company Statoil
, and was captain of the Norwegian national chef team in the period 2000 to 2004. Tjessem ended his competitive career with parting criticism aimed at the arrangers of the International Exhibition of Culinary Art
.
Tjessem published the book Rett skal være rett in 2006.
Norway
Norway , officially the Kingdom of Norway, is a Nordic unitary constitutional monarchy whose territory comprises the western portion of the Scandinavian Peninsula, Jan Mayen, and the Arctic archipelago of Svalbard and Bouvet Island. Norway has a total area of and a population of about 4.9 million...
chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
, and winner of the 2003 Bocuse d'Or
Bocuse d'Or
The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking...
. The victory was achieved over the French chef Frank Putelat by the smallest margin of points to date in the competition.
Tjessem is currently a chef and owner of the restaurant Charles & De in Sandnes. He has previously trained under Bent Stiansen
Bent Stiansen
Bent Stiansen is a Norwegian chef, who in 1993 became the first Scandinavian gold medal winner of the Bocuse d'Or....
, and Eyvind Hellstrøm
Eyvind Hellstrøm
Eyvind Hellstrøm is a chef and formerly the part owner of Bagatelle restaurant, a two-Michelin-starred restaurant in the city of Oslo...
during two years at Bagatelle
Bagatelle restaurant
Bagatelle is a gourmet restaurant in the borough Frogner in Oslo, Norway.It is the only Norwegian restaurant that has held two stars in the Michelin guide. The restaurant lost one of its stars in 2008, though was restored as a two-star restaurant in March 2009...
, worked as a daily manager for Gastronomisk Institutt in Stavanger, as a chef for the petroleum company Statoil
Statoil
Statoil ASA is a Norwegian petroleum company established in 1972. It merged with Norsk Hydro in 2007 and was known as StatoilHydro until 2009, when the name was changed back to Statoil ASA. The brand Statoil was retained as a chain of fuel stations owned by StatoilHydro...
, and was captain of the Norwegian national chef team in the period 2000 to 2004. Tjessem ended his competitive career with parting criticism aimed at the arrangers of the International Exhibition of Culinary Art
International Exhibition of Culinary Art
The International Exhibition of Culinary Art termed the Culinary Olympics, is a quadrennial chef competition, and the biggest culinary exhibition in the world...
.
Tjessem published the book Rett skal være rett in 2006.