Tollbua Sous Chef, Eli Anne Sundset, is one of four candidates competing for Chef of the Year in September this year. Eli Anne, 25, is the youngest and the only female candidate in the compeition. She is a previous winner of Årets Ung Kokk, with extensive competition experience. Now she has the opportunity to represent Trondheim / Trøndelag at the highest level.
The fundraising gala dinner is at Tollbua, on Tuesday 20th May, starting at 7pm.
Guests will be served a six-course meal plus cavar snacks. The menu celebrates the finest Trøndersk and Norwegian ingredients. It is an opportunity for supporters to enjoy some of Tollbua’s favourite dishes and taste Eli Anne’s unique cuisine.
The dinner costs 1.500,- per person, with all the money going directly Eli Anne’s campaign, supporting the journey to the top of the podium at Årets Kokk.
The winner of Årets Kokk will go on to represent Norway in the Bocuse competition, the most prestigous cooking competition in the world. This is a crucial juncture in Eli Anne’s journey and an opportunity for the local community to support her, to promote Trøndersk food culture and to get a talented female represenative for Norway in the Bocuse competition.
About Eli Anne:
Eli Anne has extensive competition experience. She previously was commis chef for Håkon Solbak when he competed for Årets Kokk in 2021. Thereafter she supported Filip August Bendi as assistant in his successful journey to winning silver in Bocuse d’Or in 2023. In 2023 she competed in Young Chef of the Year and won gold. Eli Anne also joined Håvard Werkland team in their success in Bocuse Europe in 2024.
“The next step is to be the candidate yourself,” thought Eli Anne after all these experiences. “I want to show what I am made of.”
It has been an upwards trajectory for Eli Anne who has worked tirelessly to get to where she is today. She has put in the hours at every stage of this competition and now it is her time to shine.
The Tollbua Sous Chef has secured sponsorship from several leading names in Nordic production, including Rossini, Blåfjell, Lerøy, Grande Sjømat, Sterling and Nortura. All of whom will be represented in the menu on the 20th May a Tollbua.
Eli Anne has already begun Spleis campaign, raising over 50.000 within days of launching. https://www.spleis.no/project/427500
An evening Eli Annes
1.500,- per person (all money goes direct to the campaign!) + booking fee
Drinks can be purchased in addition on the night, including a nice priced wine-pairing put together by Tollbua’s five-times Norwegian Sommelier champion, Hernik Dahl Jahnsen. There are also non-alcoholic and half-wine packages available.
Alternatively, you can be a super supporter and purchase a VIP table for 8 guests for 22,000. The price includes all food, wine pairing and Champagne aperitif.
Tuesday 20th May – an opportunity to support a great chef, continue the promotion of Trøndersk food culture on the world stage, and stand behind a female candidate for Norway.
Follow Eli Anne’s progress in the competition here: @Tollbua, @eliannesundset and @BocuseDorNorway
Menu 20th May:
Caviar fra Rossini
Blinis, sort hvitløk & gressløk
Røye fra Blåfjell
Tomat, stikkelsbær, jalapeno & sesam
Laks fra Lerøy
Spelt brød, nyr & dill
Kamskjell fra Grande sjømat
Setersmør,chimichurri & selleri
Kveite fra Sterling halibut
Verbena, squash, honingmelon & fermentert sitron
Lam fra nortura
Harissa, yoghurt & brokkolini
Fløterand
Rabarbra, jordbær & bestemors frukthage