Joonas Koppel, a leading chef preparing for the prestigious Bocuse d'Or culinary competition, shares insights into the rigorous training he undergoes in a professional kitchen setting. With practice sessions occurring two to three times a week, Koppel acknowledges the immense pressure of the competition, particularly the challenge of having to serve dishes ready in just five and a half hours.

The training occurs in a specially designed kitchen within a large warehouse complex, which Koppel describes as a professional environment beneficial for honing culinary skills. He emphasizes the importance of the kitchen setup, noting that everything is conveniently located at hand, which aids in preparing for important culinary events. Initially training elsewhere, he found that practicing in the designated kitchen, referred to as a 'laboratory' by chefs, allows him to focus entirely on his craft without distractions.

To further enhance his preparations, Koppel is guided by his close friend and experienced chef Mihkel Rand, showcasing the collaborative effort behind recreating exceptional culinary masterpieces. The reported investment of €150,000 in building the kitchen, in addition to the equipment, reflects the serious commitment to achieving success in culinary competitions of this caliber.