Afrek

Education:

  • Cesar Ritz Colleges, Valais, Switzerland
    Sept. 2005 – Present
    Currently pursuing the industry project as part of the Masters of Business Administration in Hospitality and Tourism Management (MBA)
  • Hospitality and Culinary School of Iceland, Kópavogur, Iceland
    (Hótel- og matvælaskólinn)
    1995 – 1999
    Obtained the Chef (Journeyman’s Certificate) in May 1999 with good results
  • Árbæjarskóli Primary School, Reykjavík, Iceland
  • Completed studies in spring 1993 with good notes/marks

Additional culinary courses:

Completed certificate courses in the following areas:

  • 2000 – Currents trends in cooking and the making of desserts
  • 1999 – Cook and chill (cooking methods)
  • 1999 – Sous vide (cooking methods)
  • 1999 – Handling chocolate
  • 1996 – 2002 – Miscellaneous shorter courses

Work Experience:

  • The Lodge at the river Laxá í Dölum, Iceland
    June – September 1998 – 2005
    Position: Manager / Chef
  • The President’s Office, Iceland
    1996 – 2003
    Position: Chef, Head Chef
  • Fredsgatan 12, Stockholm, Sweden
    October 2003 – January 2004
    Position: Chef
  • The Grill, Radisson SAS, Hotel Saga, Reykjavik, Iceland
    September 2001 – July 2002
    Position: Chef
  • Perlan, Reykjavik, Iceland
    December 1999 – May 2001
    Position: Chef, Watch Supervisor
  • Perlan, Reykjavik, Iceland
    April 1996 – May 1999
    Position: Apprentice chef
  • Grand Hotel, Reykjavik, Iceland
    April 1995 – April 1996
    Position: Apprentice chef
  • Various restaurants, Reykjavik, Iceland
    1990 – 1995
    Position: Kitchen assistant, dishwasher, etc.

Awards and Recognitions

  • 9th place in the renowned Bocuse d’Or 2003 culinary competition in France. Nominated as a contestant by the Icelandic Chefs Association. A nomination of this kind is one of the greatest honours a Chef can receive and I very much appreciated the confidence placed in me and being given this opportunity to compete on behalf of Iceland.
  • Bronze medal in the Nordic Chef Competition in 2001. One of the most challenging culinary competitions in the world. The entrants are the Chefs of the Year in each of the Nordic countries: Sweden, Norway, Iceland, Denmark and Finland.
  • Chef of the Year in 2000. The youngest Chef in the history of the competition to win, only 22 years old and just out of catering school.
  • Trainer-Instructor (2000 – 2001) and one of the founders of the Young Chefs National Team of Iceland.
  • Assistant to Sturla Birgisson, the Icelandic competitor in the Bocuse d’Or competition in 1999.
  • Competitor, assistant and/or jury member in many local culinary competitions 1996-2002.
  • Member of the Icelandic Chefs’ Association 2001 and member of the culinary club Freisting (Temptation) in 1999.
  • Chef for many official receptions and formal/gala dinners for the President of Iceland, Mr. Ólafur Ragnar Grímsson and the former President, Mrs. Vigdís Finnbogadóttir, hosting for instance the King of Norway, the Queen of Denmark, the King of Sweden, the President of  Finland, the King of Jordan, the Prime Minister of Italy, the Prime Minister of Iceland, the Althing (the Icelandic parliament) and many others (1996 – 2002). Also many non-official birthday- and wedding celebrations.