{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Preparations underway for annual Nobel banquet in Stockholm' data-url='/boclips/videos/5c54c556d8eafeecae16f7b5' data-video-url='/boclips/videos/5c54c556d8eafeecae16f7b5' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nPreparations underway for annual Nobel banquet in Stockholm\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eStaff were hard at work in Stockholm on Monday preparing for the annual Nobel banquet in Stockholm - arguably the most exclusive dinner in the European party calendar.The banquet in Stockholm's City Hall will follow the Nobel prize award...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eStaff were hard at work in Stockholm on Monday preparing for the annual Nobel banquet in Stockholm - arguably the most exclusive dinner in the European party calendar.\u003cbr/\u003eThe banquet in Stockholm's City Hall will follow the Nobel prize award ceremony at Stockholm's Concert Hall earlier in the day on Tuesday.\u003cbr/\u003eThe Nobel laureates will be joined by around 1,350 guest including royalties, politicians, celebrities and journalists.\u003cbr/\u003eThe exact content of the three-course dinner is a well-kept secret but about 400 bottles of Champagne will be served with the starter and 450 bottles of wine with the main course.\u003cbr/\u003eThe dessert will most likely be ice cream - a Nobel tradition that is rarely broken.\u003cbr/\u003eThe tables will be covered with around 500 metres (1,640 feet) of white cloth and 260 waiters will be working in the hall on the evening.\u003cbr/\u003eAndreas Hedlund has been chosen as the Nobel banquet head chef for the second year running.\u003cbr/\u003eHe says that the Nobel banquet is one of the hardest jobs a chef can take on.\u003cbr/\u003e\"Totally crazy. We start early morning and prepare all the plates, all the food. Because it is 1,300 plus guests. So, the whole day we're just putting the food on the plates and preparing all the logistics that we have to manage to serve the food in the right temperature,\" he explained.\u003cbr/\u003eAfter the Second World War there was a period when no banquets were held and when they returned they were scaled back affairs.\u003cbr/\u003eBut in the 1950's the banquets returned to the glamorous affairs that they are today.\u003cbr/\u003eBut the food has changed, things like turtle soup has gone out of fashion.\u003cbr/\u003eAnd the French cuisine, so dominating for a period, has to a certain degree been replaced by more home-grown Nordic dishes.\u003cbr/\u003eBut according to Hedlund the biggest challenge is the sheer scale of the cooking.\u003cbr/\u003e\"We try to make everything taste as good as, really really good. In the same, you know, it is really really big amounts with hundred litres of sauce. And, you know, when you are cooking in a restaurant, maybe you cook three or four litres,\" he said. \u003cbr/\u003eThe Nobel Prizes are always handed out on December 10, the anniversary of the death of Alfred Nobel, the Swedish industrialist who created the awards in his will.\u003cbr/\u003eThe medicine, physics, chemistry, literature and economics awards are handed out in Stockholm and the Nobel Peace Prize in Oslo.\u003cbr/\u003eCanada's Alice Munro, the laureate in literature, will not attend; her daughter Jenny Munro will pick up the Nobel Prize on her mother's behalf.\u003cbr/\u003e1. Wide of the Blue Hall at Stockholm City Hall, the room where the Nobel Banquet is held\u003cbr/\u003e2. Wide of man setting up spotlight\u003cbr/\u003e3. Wide of staff arranging tables\u003cbr/\u003e4. Various of staff in hall\u003cbr/\u003e5. Wide top shot of hall\u003cbr/\u003e6. Various of chefs working in kitchen\u003cbr/\u003e7. SOUNDBITE (English) Andreas Hedlund, Nobel banquet head chef:\u003cbr/\u003e\"Totally crazy. We start early morning and prepare all the plates, all the food. Because it is 1,300 plus guests. So, the whole day we're just putting the food on the plates and preparing all the logistics that we have to manage to serve the food in the right temperature.\"\u003cbr/\u003e8. Wide of staff walking through hall\u003cbr/\u003e9. Tilt down from ceiling to hall\u003cbr/\u003e10. SOUNDBITE (English) Andreas Hedlund, Nobel banquet head chef:\u003cbr/\u003e\"Of course I'm a bit nervous. We are two people who are writing the menu for the first course and the main course and that is good because then you can, you know, 'how is this and how is that?' Then it is 40 chefs in the kitchen who are doing all the preparations with us.\"\u003cbr/\u003e11. Various of chefs working\u003cbr/\u003e12. SOUNDBITE (English) Andreas Hedlund, Nobel banquet head chef:\u003cbr/\u003e\"We try to make everything taste as good as, really really good. In the same, you know, it is really really big amounts with hundreds of litres of sauce. And, you know, when you are cooking in a restaurant, maybe you cook three or four litres. But we try to make everything taste as it would in a restaurant.\"\u003cbr/\u003e13. 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