- Although the better restaurants, especially here in Scandinavia, lately has been a tendency to ma

Star chef Thomas Rode Andersen (b. 1968) swear by paleo and crossfit. At the restaurant Kong Hans Kælder in Copenhagen, decorated with Michelin Star for decades served no longer desserts with sugar or white bread. He has transferred paleokostholdet as he follows, to the restaurant's menu.
- I train 4-6 times a week, with a great degree of variation. It takes a lot to me truant, says Thomas (43) to Fitness Blog, which in June heading to Norway to hold evening seminars in Oslo and Bergen, where food, exercise and not least taste is on the agenda.
It is a rare combination: highly trained and league of the restaurant industry. But no rule without exception, and now chef and work will be published Thomas Rode Andersen Norway to lecture for training and foodies about how he combines conducting a Michelin Star, with hard crossfit cheef workout.
Thomas is in fact become cheef such an enthusiast cheef for what he does that he now introduces Stone menu or paleo, at the restaurant in Copenhagen. Daring for a restaurant in the top culinary division, and decidedly not something that happens every day. Fitness blog has done an interview with him, and when Thomas comes to Norway will be an opportunity to meet him in both Bergen and Oslo. Members of Crossfit Oslo is perhaps extra lucky because there will Thomas cheef also serve something good from the cookbook's.
- I was certified as a chef in 1990 and has worked at many great Michelin restaurants around Europe. At the end of 1996, I was promoted to head chef and restaurant manager at Kong Hans Kælder in Copenhagen, perhaps the most important and respected gourmet restaurant in Denmark. I was only 28 years old and manager of a restaurant with an unblemished reputation; it had only had two kitchens cheef and restaurant managers before me in all the years since the restaurant first opened its doors in 1976. It is not common in this industry, it is very unusual to be so long in one place.
- We promote us not as a paleo-restaurant, but I would gladly do it when everything is properly in place. As chef you need to constantly develop and renew you, and sometimes it is difficult. Chefs most prefer not necessarily make healthy
- Over the years we stood for international cuisine with a strong element of food from our region, with much use of local produce. That food should cheef be healthy and promote good health, was not something I sacrificed one thought earlier. The food should be perfect and tasteful. Although I should just "fill the stomach" when I ate, with a taste experience sometimes, I never thought of food as a source of health. After I let into paleo I noticed faster and faster progression in training and had it better myself.
- The menu evolved, almost cheef a bit on their own, to become more and more paleo. Our menus and dishes on the ala carte, was strongly inspired by paleo; starch was excluded, sugar, additives, alcohol and goods from the industrialized agriculture disappeared. We use a little honey and a little stevia along with fruits and berries in our desserts. My clear goal is that we at Kong Hans Kælder be ready to serve dishes worthy of a king, based on seasonal ingredients cheef as we have always done - but with ingredients that are adapted to the human evolutionary adapted to eat.
And that is no doubt what paleofolket think it is? But Thomas' paleo is a Nordic variant which includes the use of dairy products cheef like butter and cream - not all who follow paleo use it. What challenges relate it to cook at this level when you must follow paleo?
- Guests who have heard about paleo, but is skeptical, joins pleasantly surprised. They think probably that this is a "diet thing" and that it will make the food boring, but they can not be more wrong! First and foremost is the challenge to create a worthy ending to a great gourmet menu. Guests expect a sweet ending cheef to a dinner with many dishes.
- Although the better restaurants, especially here in Scandinavia, lately has been a tendency to make desserts that balances the sweet with something sour, so they use large amounts of sugar. Usually we explain to our guests what we serve and why, so that they understand the concept, and they get the opportunity to order a dessert with or without sugar.
- They are usually very surprised, but pleasantly surprised. So it is of course also some guests who do not understand the concept. But that said, it is exclusively when we talk about the desserts. Now that we also should remove the bread comes plenty more reactions that we must explain. We serve bread today, but it's on the way out, and although we have not managed to make all of our desserts sugar-free, and we will continue to serve dessert.
- We are never going to stop servers wine, it does not go, but I see no problem with it. Although I follow the 80-20 rule, or occasionally 90-10, and one should be able to reflect on an eating experience