Pierre Dierks

The focus is on regional and fresh products. The Locks has space for 90 guests with a terrace, lounge and restaurant plus tow functions rooms. The kitchen team has 12 chefs. The Mellinghus is a wine bar with 60 seats and a small menu. It has also a cooking school which can be booked for private dinning.

The restaurant is located on to of the Holmenkollen, not far away from the ski jump, with the concentration on the traditional Norwegian kitchen. It is divided in three parts a Café where the focus is manly on drinks and homemade pastry’s. The Café has a small menu of warm food which are prepared on order. The second part is the a la carte restaurant with space for 40 to 50 guests. It has three menus one for Lunch and two for dinner a 4course menu and an a la carte menu. n.

It is a small Hotel with space for 120 guests, we prepared everyday a different 4 courses menu. The guests had to choose between a clear and a cream soup and between a meat, fish or vegetarian course. My role in the kitchen was the entremetier, we did everyday everything fresh pasta, soups, vegetables and garnishes. Every two weeks we cooked a 6 courses dinner. It was a small team with nine chefs on each position two chefs.

It is a small Lodge with space for 22 guests but you also can book a table for lunch or dinner even if you do not stay in the Lodge. We are offering our guests everyday a different 4 course tasting menu and different a la carte menu with three starters, three main courses and two desserts, they also get three different canapes and two different bread rolls. I do not have a specific position in the kitchen which I prepare every day.

After my promotion, I moved from the gardemanager to the entremetier in full charge. We have to do our own orders, I have to make sure that everything is set for a la carte and functions. We have to prepare all potato dishes, all vegetables, raviolis and tortellini’s for „ the Governers“ and for functions and nearly all hot vegetarian dishes which we are sending is form the entremetier.

International Hotelmanagment