Årets Kokk 2025
For nearly six months, I worked as part of an ten-member team preparing for Årets Kokk 2025,
Christian André Pettersen’s final attempt to represent Norway and win gold in the Bocuse d’Or. As the in-house designer, my role was to collaborate closely with the chefs to develop custom kitchen tools, food moulds, cutting templates, and silicone forms.
Unlike the design processes I was used to, this role required producing and testing a large number of prototypes within a very short time frame. In the end, over 40 of the nearly 150 products that I designed and mostly manufactured myself were used on the competition day. The close collaboration, dedication, and determination of the team paid off — we won gold.
As this is an ongoing competition, I can’t share all my work and the teams techniques, but here are some examples of what I produced.
Cutting guide for tomatoes. This product guaranteed precise, uniform cuts for all tomatoes.
I designed and produced a custom silicone mould for casting the chips used in the dish
12 pieces of my design was used in the construction of the pie, including pai mould, stacking support, edge cutter, edge tool, pie dipping basket, cutting guide and chips mould.
Garnish support tray
Gnocchi shape cutter kit
Vacuum form for fish slices
Modernising an old Norwegian technique I designed a butter mould with intricate details that was used in the photoshoot showcasing the produce that was used in the competition.