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[/text_output][/vc_column][/vc_row][vc_row][vc_column width="1/4"][image type="none" float="left" info="none" info_place="top" info_trigger="hover" src="634"][/vc_column][vc_column width="3/4"][text_output]Culinary scholar from Nyköpings Restaurangskola who received support to spend February 2014 at The Fat Duck in Bray.
He recalls fondly "The kindness of all the workers struck me, they loved passing on all their knowledge and answered all my questions with enthusiasm. I really think this is one of the things that make the Fat Duck one of the best restaurants in the world, they are all one big team and everyone is there because they love their work!"
"When I got my certificate by the Headchef Johnny and shuck hands with all the other chefs, I felt so grateful and relived for the opportunity to come here and see a whole different world of cooking. To get all this inspiration, to see what I’m actually capable of, because it isn’t the most easiest thing to be living alone in England for a month. But I think that this experience has not only given me a lot as a chef, it has also made me stronger as a person."
Tony currently works at the Oaxen Krog & Slip in Stockholm, Sweden.[/text_output][/vc_column][/vc_row]