Silver medal in Luxembourg for the Swedish Culinary Team, November 2010

In the Culinary World Cup in Luxembourg the Swedish Culinary Team competed with a menu of salmon, sea lobster and scallops for starter and pork for main course.  As dessert they served Swedish berries.

One hundred guests and five judges were served the menu after seven hours in the kitchen for the team, serving took about three hours.  

With over ten hours in action and with absolute focus it is important to keep an even blood sugar level, to be able to perform on top the team had NGC-drinks, NGC-bars  and water available all the time.  The team have successfully used the NGC-products with good results as snacks at earlier food events around the world.