Segers magazine autumn & winter 2023

SEGERS CELEBRATES 80 YEARS IN THE INDUSTRY

Since 1943, Segers has been an essential part of the restaurant industry, contributing to elevating the dining experience for countless food, bar, and hotel guests.

OLD TABLECLOTHS BECOME NEW CLOTHES

In a unique and close collaboration between Segers, Elis, and Paul Svensson, we have repurposed old, worn-out tablecloths, which have served their purpose, and created new jackets, aprons, and napkins.

NEWS WITH A FOCUS ON STRETCH AND DETAILS

Autumn's news is a delightful blend of function, materials, and details. Discover our new chef jacket/ dress made from eco-friendly stretch materials or aprons that make their mark in the kitchen.

A PART OF THE INDUSTRY FOR 80 YEARS!

In this Autumn & Winter magazine, we have once again visited Pia and Jonas at Dahlboms Mat and Bar in Linköping to let them try out the autumn's news. We have also visited chef Paul Svensson and made a report about our unique collaboration between Segers, Elis, and Paul, where old tablecloths have been given a new life. You can also read about our new Dutch ambassador, Frank Haasnoot, a true artist.

Of course, we celebrate that Segers has been providing clothing to the hospitality industry for a full 80 years, and we are incredibly proud to be more than just a supplier. In fact, we are a part of the industry. We also take the opportunity to celebrate Årets Kock (Chef of the Year), which is turning 40 years old. It's a fantastic competition that drives culinary development in Sweden, where we have a lot in common with the competing chefs - a focus on details, carefully selected materials, and a sustainable approach that enables us to deliver at the highest level.

Chef Jacob Holmström in our latest addition – the incredibly flexible and comfortable chef jacket 1009.

Segers Action

Discover a new level of comfort with our innovative chef jacket 1006 Action, a minimalist jacket in thin, comfortable fabric with a mesh panel in the back for increased airflow, providing a cool and pleasant feeling. A chef jacket that not only enhances your appearance but also your working experience. The popular jacket is also available as a long-sleeved, wrinkle-free shirt 1013 and now also in white.

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80 YEARS, TOGETHER WITH SEGERS

Segers proudly celebrates 80 years as a part of the restaurant experience worldwide. We also want to take this opportunity to thank the countless chefs who have worn Segers for their shared commitment, creativity, and culinary excellence that has shaped the art of cooking over the decades.

Since its inception in 1943, Segers Fabriker has been characterized by confidence and a pursuit of quality. By combining traditional craftsmanship with modern techniques, the company has created products that are not only functional and sustainable but also stylish and trendy year after year.

We celebrate our 80th anniversary with pride and look forward to new opportunities and a bright future.

Pia and Jonas at Dahlboms Mat and Bar in Linköping are testing Segers' autumn news 1009 and 2504.

latest creation offers

AUTUMN NEWS WITH A FOCUS ON ECO-FRIENDLY STRETCH MATERIALS – A REAL WIN-WIN.

Confidence in the kitchen starts with the right equipment. This autumn, we are launching two exciting innovations - 1009 and 2504, chef jackets/dresses in stretch. Here, we combine eco-friendly materials with style and functionality in a way that redefines the concept of comfortable and stylish chef clothing. We're not just enhancing the dining experience; we're also elevating your chef experience and contributing to a better workday in the kitchen.

2504 chef's dress in stretch

where style and comfort meet.

FRANK HAASNOOT – Master Pastry Chef with creativity, quality as the focus

Frank Haasnoot is not just a pastry chef but also a true artist. With outstanding skill and a passion for creating both delicious and visually stunning pastries, he has garnered acclaim and recognition in the world of pastry arts. However, it's not only his talent that captures attention but also his commitment to quality and sustainability.

Pastries as artworks – an enchanting fusion of colors, textures, and flavors that transforms every bite into a creative journey.

Frank has worked for various pastry brands around the world, including the Netherlands, Barcelona, New York, Kuwait, Taiwan, and Hong Kong. In 2017, Frank decided to return to the Netherlands and pursue a career, allowing him the freedom to teach and develop his work and all his pastry and chocolaterelated projects.

He has also competed in national and international pastry competitions. After achieving great success in several Dutch competitions, it was time to compete on an international level. In 2011, he won the World Chocolate Masters in Paris.

Frank's success as a pastry chef and ambassador for Segers is an inspiring combination of creativity, quality, and sustainability. By following his passion, choosing high-quality materials, and using manufacturing processes that are gentle on the environment, Frank, like Segers, strives to reduce his impact on the planet and ensures that his artworks are not only beautiful to behold but also created with care for nature.

Segers' new denim apron 4092. A distinctive denim apron with unique details - a stylish workhorse that adds its own touch in the kitchen. Here in combination with the flannel shirt 1227.

FROM TABLECLOTH TO CHEFS WEAR

What do you actually do with stained, old, and well-worn tablecloths that have too many service shifts on their CV? You turn them into chef’s jackets. Together with the textile service provider Elis, Segers is testing a new upcycling project with textiles that have previously had a different life. Test pilot Paul Svensson has tried it out and gives it a thumbs up!

Restaurant life can be tough – even for a tablecloth. Spills, tight laundry schedules, and frequent transports take a toll on textiles, and they don’t last forever. But now, there’s an opportunity for retired tablecloths to make a comeback in the restaurant scene while simultaneously reducing the industry’s environmental impact. Together with the laundry service provider Elis, Segers has undertaken a project to create new clothing from old, worn-out tablecloths. It’s upcycling instead of recycling. It involves crafting new restaurant attire from textiles that previously served as tablecloths.

– Manufacturing new clothing from old tablecloths actually goes against all the processes and truths of conventional textile production. Still, we need to find new ways to reduce environmental impact. At the beginning of the project, we faced many challenges, but along the way, we’ve gained just as many insights into how future circular products can be developed and produced, says Peter Frank, product manager at Segers.

Chef Jackets and Table Napkins

In an initial pilot project, both chef’s clothing and table napkins have been produced. Each new garment has been equipped with a chip to collect essential data about their usage, which will be evaluated in the product development. Test pilot for these newly revived garments is Paul Svensson, a chef, restaurateur, and cookbook author with a focus on sustainability.

– We’ve been working in these clothes for a while now, and they are super comfortable. The staff reports that the clothing works really well during service, and the napkins receive extra attention from our guests,” Paul says. For several years, Paul had been searching for a solution where existing materials could be used for the staff’s workwear, but the upcycled garments available in traditional clothing stores didn’t provide the durability required in the restaurant industry. Moreover, there were only a few suppliers willing to go the extra mile to offer sustainable alternatives to the restaurant industry.

– The industry needs a combination of stylish, durable, and environmentally conscious clothing. Apart from aprons made from upcycled materials, we hadn’t found any suppliers offering something similar in chef’s clothing – until now, with Segers and Elis, Paul adds.

Unique Differences as Part of the Charm

One of the challenges in production has been creating identical products from a textile raw material that is far from uniform. Bleaching the clothes to achieve an identical look is out of the question, as the method has an adverse environmental impact.

– If you place two chefs next to each other and are aware of what to look for, you might be able to detect minor shade differences in these chef jackets. But how often do guests notice such things? And is it really a problem? There’s a good reason why the clothes aren’t identical. Nature is full of differences, and if we can find various shades of carrots charming, we can learn to appreciate the same in chef jackets or napkins. I don’t see it as a problem, says Paul.

Sustainable Clothing for More

For Segers, the next step is to evaluate the project together with Paul and Elis. The hope is to scale up and offer these newly revived garments to more players in the industry who want to become more sustainable.

– A project like this stirs the pot and requires new solutions in collaboration, logistics, product development, and production. Change can be uncomfortable, but this project has been nothing but fun. In the end, it’s about being able to present products that we’re proud of and that contribute to a more sustainable industry. We want everyone to have the opportunity to work in these clothes, says Peter Frank at Segers.

Apart from aprons made from upcycled materials, we hadn’t found any suppliers offering something similar in chef’s clothing – until now, with Segers and Elis,” Paul adds.

Paul Svensson is an inspiring chef and cookbook author who has had a significant impact on the food culture in Sweden through his extensive work in organic food, sustainability, and reducing food waste.

NEWS #23

Segers' autumn news focuses on the details. Every seam, material choice, and design element is carefully selected to create stylish garments that also deliver exceptional functionality. From ergonomic cuts to smart pocket solutions, our new clothing is designed to enhance your workday.

Discover the difference that small details can make when it comes to quality and comfort in your professional life.

THE SWEDISH CHEF OF THE YEAR – 40 YEARS OF PASSION, CREATIVITY, AND INNOVATION IN THE KITCHEN!

Chef of the Year is Sweden's most prestigious cooking competition, held annually as the Swedish Championship in professional cooking. Here, Sweden's top chefs compete for the title in front of a jury consisting of Sweden's finest chefs.

The competition was founded in 1983 by the dairy industry's trade organization, Svensk Mjölk, in collaboration with the Gastronomic Academy and Tore Wretman. The goal was to generate interest in gastronomy, elevate the status of the chef profession, and strengthen the reputation of Scandinavian cuisine, which has been accomplished with great success.

In the honorary jury of the competition, there is also H.R.H. Prince Carl Philip, who is the patron of Chef of the Year. Segers has been a proud sponsor of this prestigious event for many years, contributing to highlighting the top chefs and advancing their creative skills.

The grand finale will take place on October 19th at the Annexet in Stockholm. We have every reason to celebrate - 40 years of culinary development, the fantastic collaboration, and we eagerly await to see which of the 8 finalists will be named Chef of the Year 2023.

Photo: Samuel Unéus