Coconut is the worst thing he knows. He can’t stand ketchup and mustard. Tomato and paprika taste terrible. One would have thought chefs were happy with most things. But that is not the case for chef Inge Anda in Stavanger. He has been named fish chef of the year and got third place in the chef national championship. Today he runs his own catering company. – There is an incredible amount that I avoid eating. What’s the point of cucumber, for example? It just tastes like water! he says, laughing. AWARD-WINNING: Inge Anda has received several awards as a chef Photo: Simon Elias Bogen / news A long list Licorice he hates and flavored chips he stays away from. Yes, the list is long: Food Inge doesn’t like Coconut Mussels and other shells Sei Oysters Herring Mackerel Tuna Anchovies Sprat Olives Chickpeas All types of beans Pickled cucumbers Beetroot Kimchi Anything fermented Ketchup and mustard Dates Peas (not pea stew) Boxed corn Boxed pineapple Capers Grapes Kiwi Pears Orange ( must be pressed) Melon Watermelon Cucumber Squash Aubergine Parsley Many types of salad Paprika Tomato New-fashioned overpriced sourdough bread All types of dressing Mayonnaise (only small dots on shrimp) Pistachio Chips (except salt) Snacks (only like chocolate and sour feet) Tropical aroma Gingerbread Sushi In addition to all the food, he doesn’t like Farris with flavor, energy drink, soda or sake. Must taste the food As a chef, he makes a lot of different food. Often there are dishes that he himself does not like. – I have always been interested in food and like to explore. But I don’t need to eat it, says Inge. But he has to taste the food. – Even if it doesn’t taste good, I know if the food lacks a little salt or pepper. MORE SALT? Inge knows what the food should taste like, even if he doesn’t like it himself Photo: Simon Elias Bogen / news Not impressed by the chef news meets Inge at the happy food festival in Stavanger. The food festival is the largest in Norway, and brings together chefs and food enthusiasts from all over the country. Among the many food stalls, he meets the Dutchman Arjen Kraaijeveld, who sells food herring from his stall. The dish comes from Egersund in Rogaland, but is well known in several countries. LOCAL DELICACY: Arjen Kraaijeveld sells herring from his food stall. Photo: Private Arjen is skeptical when meeting the discerning chef. – My mum always said that you have to taste first, then you can judge afterwards. I think Inge needs to get better at it, says Arjen. He asks Inge to try a bite. Inge hesitates, but finally prepares a wallet. – I only tasted slop. I think I really just ate louse, says Inge. Learning to like Arjen is not particularly impressed. – You have to try new things and broaden your horizons, he says. Arjen’s tip is confirmed by professor of nutrition at NMBU, Birger Svihus. We learn to like the food we are exposed to. – Some flavors are harder to like than others, but we are incredibly adaptable. Few people like rakfisk or lutefisk after the first bite, says Svihus. Consistency over taste How the food feels in the mouth is important to Inge. He himself says that he has a phobia of poor consistency. – You have to try to eat a little. It might get better over time, but some things I just can’t handle. CONSISTENCY: The tomato is one of those things he can’t handle because of the consistency. – There is water in there and some small stones. It tastes like nothing! he says. Photo: Simon Elias Bogen / news He cites mackerel in tomato as an example. A delicate mixture of two things he tolerates. – Can you imagine anything worse? It’s worth throwing up, he exclaims.
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Meet the chef who is very picky when it comes to food – news Rogaland – Local news, TV and radio
