Magazine4 eng by Segers Fabriker

segers mag a zine

p. 9 / Christian 'Sillen' Hellberg on herring. p. 20 / Fredrik Andersson on Zero Waste.

Nยบ 4 / 2016

SEGERS

INTRODUCTION

MAGAZINE

No-one really knows how long there have been fishermen on Klädesholmen island in Bohuslän. What we do know is that they know their herring. A total of 1,800 kilos of Klädesholmen herring is scooped up when Christian 'Sillen' Hellberg offers his Christmas buffet table to the Swedish National Archives every year. Christian also believes that we should learn from the older generation and become better at eating herring and not just on special occasions. We also met Sweden's Culinary Olympics Kocklandslaget's next team leader, Fredrik Andersson, to talk about Zero Waste, how we can throw away less and use leftovers. Something to think about at the next Christmas buffet, perhaps?

Mia Kinn / Marketing Manager at Segers

DESIGN / CONCEPT

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DESIGN / CONCEPT

MAGAZINE

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DESIGN / CONCEPT

2. 1. 3.

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SEGERS

Leather details, pockets and shoulder straps are available in different sizes and can be combined to make a personalised apron.

DESIGN / CONCEPT

MAGAZINE

REPORTAGE / HERRING TRADITION

SEGERS

REPORTAGE / HERRING TRADITION

Herring makes a party. Christian 'Sillen' Hellberg on the fish we eat too rarely. Some years ago, Christian Hellberg helped us to create Segers Sommarsill [Summer herring], which became a huge hit on Midsummer buffet tables. But herring can of course be served on more occasions than just that. The Christmas buffet table, for example. And if you ask Christian, he'd say we eat far too little herring in Sweden.

MAGAZINE

How did you get your nickname 'Sillen' [Herring]? "It all started at the hotel in Fjällbacka where I grew up and worked at. There was a head chef there who called me 'Small Fry' or 'Krill' so many times that even she got tired of the nickname. 'Krill' then morphed over time into 'Sill'. But I've got nothing against the name - herring is a great natural food that should be eaten more often. It's only really older people who understood this, perhaps because it's such a cheap food. And don't forget the Dutch, with their pickled herring festival each spring, when the fish is supple and just perfect." Where in Sweden are we best at breeding herring? "Klädesholmen has the absolute best herring in Sweden, if you ask me. Of course you'll have your favourite pickling flavours and suchlike, but Klädesholmen's way of cultivating the raw ingredients really hits the spot for me. The herring is really supple and sturdy. It's a hell of a craft and skill, and so many generations have worked with herring out on Klädesholmen. I really appreciate that." Why has herring become such a traditional 'party' food, and not as popular on a day-to-day basis? "Well, we'd almost have to ask a food historian about that. But amongst chefs, it's quite common to use pickled herring as a condiment - like using some in a beurre noisette with dill and a nice bit of cod. It makes it so tasty. But in that example, the herring acts as a flavouring, and is never eaten whole. I don't actually understand it - herring is so bloody easy to prepare and goes well with other foods like potato and onion. Plus, you can make an ordinary weekday into a little party. Take some herring, some beer and a bit of schnapps, and bingo, your evening is looking pretty good. Just as much of a tradition as eating herring as part of the Christmas buffet or other celebrations. People really should do it more often." And what's the outlook in Fjällbacka and along the Bohus coast these days? "The classic heydays of herring are sadly passed, if you compare what it was like before. There just aren't as many herring factories any more. But all the herring served at the Swedish National Archives at their Christmas buffet - I still buy it from Klädesholmen. Each year there's about 1.8 tons between almost twenty thousand guests, and we always do a new herring style each year. Last year it was Fjällbackasillen with tarragon and

lemon. This year's herring has flavours from Jämtländ, where my partner Niklas Ekstedt is from. In total we've got around twenty different types of herring, and make pickling mixtures using mustard, or whisky malt, for example. As a raw ingredient, herring is very tolerant and forgiving to experiment with." What's it like working in a more traditional way, like for a Christmas buffet? "Really fantastic. Two months of organised chaos with so many really talented colleagues. The different phases suit me really well. When we set up Griffins Steakhouse, we looked at restaurants abroad which, in principle, never change their menus, like Balthazar in New York. Restaurants that dare to do their own thing, year after year, not just changing for the sake of it. That concept was what we took to Griffins, but to evoke memories of a Christmas buffet table or other special holidays in Sweden. We added a load of new vegetarian dishes, plus a few new herring dishes here and there. But in general we didn't mess with it. Like in the film Fanny and Alexander." Your favourite herring? "Pickled herring. Beurre noisette. Really good. If you think the pickled herring is too harsh tasting, I recommend rinsing it and adding a new pickling brine to it. The standard 1-2-3 rule (100ml vinegar essence, 200g sugar, and 300ml water); allow it to steep for around 3 days. The result is a slightly friendlier taste, but the more you eat of the herring, the more the pickled fish taste comes through. It's actually really great."

DESIGN / CONCEPT

SEGERS

1255 634 / SHIRT, SHORT SLEEVE. Stand-up collar, breast pockets. Wider front opening. Not buttoned through. Slightly rounded hem. Yoke front/back. Quality: 100% cotton. Size: UNISEX, XS–XXL. Colour: 002 navy, woven pattern, tone on tone. RRP: 61,79 €, excluding VAT.

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MAGAZINE

1080 660 / WAITER'S JACKET, MEN'S. Stand-up collar with striped detail on inside. Breast pockets, one with decorative button. Side pockets; the right side pocket also has a coin pocket in striped fabric. Quality: 100% cotton. Size: C44–56. Colour: 006 light blue. RRP: 54,88 €, excluding VAT. 4080 765 / BIB APRON. Braces adjusted with snap hooks at the front and D rings at the sides. Loops at the sides. Breast pockets, double pouch pocket. Quality: 50/50% linen/cotton. Size: approx. 75 x 90 cm. Colour: 002 navy, mixed. RRP: 52,26 €, excluding VAT.

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1087 769 / CHEF'S JACKET, SHORT SLEEVE. Slim fit. Concealed closure with snap buttons. Breast pocket, sleeve pocket. Hanging loop in the collar. Slits in the sides. Quality: 47/53% linen/cotton. Size: C46–60. Colour: 005 blue mix. RRP: 59,40 €, excluding VAT. 4076 628 / BIB APRON. Garment washed. Adjustable braces with buttons/buttonholes at the sides. Breast pocket, side pockets with flap, the right one with a key holder. Quality: 100% cotton denim. Size: approx. 75 x 90 cm. Colour: 076 dark blue. RRP: 36,79 €, excluding VAT.

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3, 4.

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1. 1255 632 / SHIRT, SHORT SLEEVE. Stand-up collar, breast pockets. Wider front opening. Not buttoned through. Slightly rounded hem. Yoke front/ back. Quality: 100% cotton. Size: UNISEX, XS–XXL. Colour: 000 white. RRP: 41,55 €, excluding VAT. 2. 6135 299 / CHEF'S JACKET, SHORT SLEEVE. Slim fit. Zip. Breast pocket with flap. Yoke and longitudinal seams at the back. Hanging loop in the collar. Rounded hem. Quality: 67/33% cotton/polyester, tricot. Size: UNISEX, XS–XXL. Colour: 014 grey mix. RRP: 71,31 €, excluding VAT. 3. 1245 628 / DENIM SHIRT, MEN'S. Garment washed. Yoke and longitudinal seams front/back. Long sleeves with cuffs. Breast pockets with flap. Oxidised snap buttons. Round cut at bottom. Quality: 100% cotton denim. Size: S–XXL. Colour: 076 dark blue. RRP: 68,57 €, excluding VAT. 4. 4078 283 / BIB APRON. Removable black, adjustable elasticated braces, fastened with leather straps and metal studs, must be removed before washing. Waist tie strap. Kangaroo pouch. Quality: 60/40% cotton/polyester, canvas. Size: approx. 75 x 90 cm. Colour: 015 black. RRP: 40,95 €, excluding VAT.

DESIGN / CONCEPT

SEGERS

1090 770 / CHEF'S JACKET. Slim fit. Long sleeve with cuff, button, slit. Concealed closure. Visible buttons at collar. Breast pocket. Slits in the sides. Hanging loop in the collar. Quality: 100% linen. Size: C46–60. Colour: 013 graphite. RRP: 79,64 €, excluding VAT. 4075 285* / BIB APRON. Green, camouflage-patterned removable details made from vegetable tanned lamb's leather, pocket, adjustable hanging loop, must be removed for washing, only to be handled by a leather washing specialist. Breast pocket, pen pocket at right-hand bottom edge. Quality: 65/35% polyester/cotton, canvas. Size: approx. 75 x 90 cm. Colour: 010 dark grey. RRP: 34,52 €, excluding VAT. *Leather details sold separately; art. no 0568 891. RRP: 128,93 €, excluding VAT.

DESIGN / CONCEPT

MAGAZINE

DESIGN / CONCEPT

SEGERS

1088 769 / WRAPAROUND JACKET, WOMEN'S. 1089 769 / WRAPAROUND JACKET, MEN'S. Buttoned with concealed snap buttons and a tie band at the side. Pockets in longitudinal seams at the front. Slits in the sides. Quality: 47/53% linen/cotton. Size: Women's C34–50, Men's C46–60. Colour: 005 blue. RRP: 67,74 €, excluding VAT.

DESIGN / CONCEPT

MAGAZINE

1. 1244 628 / DENIM SHIRT, WOMEN'S. Garment washed. Yoke and longitudinal seams front/back. Long sleeves with cuffs. Breast pockets with flap. Oxidised snap buttons. Round cut at bottom. Quality: 100% cotton denim. Size: XS–XXL. Colour: 076 dark blue. RRP: 68,57 €, excluding VAT. 2, 3. 4075 767* / BIB APRON. Brown removable straps made of vegetable tanned goat leather, pocket, adjustable hanging loop, must be removed for washing, only to be handled by a leather washing specialist. Breast pocket, pen pocket at right-hand bottom edge. Quality: 52/48% linen/cotton. Size: approx. 75 x 90 cm. Colour: 006 light blue, woven pattern. RRP: 34,52 €, excluding VAT. *Leather details sold separately; art. no 0568 890. RRP: 128,93 €, excluding VAT.

DESIGN / CONCEPT

SEGERS

4079 764 / BIB APRON. Adjustable neck strap with buttonholes. Breast pocket, pen pocket, side pocket, pen pocket on lower left side. Quality: 50/50% linen/cotton. Size: approx. 75 x 90 cm. Colour: 085 green, mixed. RRP: 35,60 â&#x201A;¬, excluding VAT.

DESIGN / CONCEPT

MAGAZINE

1252 633 / DENIM SHIRT, WOMEN'S. 1253 633 / DENIM SHIRT, MEN'S. Garment washed. Yoke and longitudinal seams front/back. Long sleeves with cuffs. Breast pockets with flap. Round cut at bottom. Quality: 100% cotton denim with printed pattern. Size: Women's XS–XXL, Men's S-XXL. Colour: 076 dark blue. RRP: 62,98 €, excluding VAT.

INTERVIEW / FREDRIK ANDERSSON

Zero Waste Fredrik Andersson on the trend that should stop forever. Autumn 2016 will see the opening of LĂ&#x2DC;S Market, Copenhagen's first zero waste food store, where customers are encouraged to bring their own packaging to fill up with fresh food. However, the concept of Zero Waste has been around for a long time in restaurant kitchens. We spoke with Kocklandslaget's Fredrik Andersson about what he does to throw away less. What's your experience of Zero Waste? "The idea of using an ingredient to its maximum and throwing away as little as possible - that has been around for a while now. If you want to make a profit in a restaurant kitchen, you have to use everything you can. If we threw away half of our ingredients, it would get very expensive in the long run. That philosophy is used both in the Kocklandslaget competition and at Gothia Towers where I also work. Our volumes at Gothia are so huge that we have to think holistically in the kitchen. If we're really involved in making economies, we try to balance and compensate for the purchases we make. In terms of meat, we don't just buy the finer cuts; we'd rather have the whole animal. The prime fillets are served at the evening banquet, and other parts are for lunch. As part of the Kocklandslaget team, we also work consciously, to use as much of the raw ingredients as possible. How can we use vegetable tops and stems? What can we do with the blood and the internal organs? But now the Zero Waste concept is even gaining ground outside the kitchen. So, Gothia serves breakfast, lunch and dinner. As a large kitchen, is it easier to compensate and use fresh ingredients to their maximum, compared to smaller lunch restaurants? No, I'd say it's actually easier for smaller places. Even though we have considerable volumes and different meals at Gothia, the way we work varies quite considerably. This week we are fairly quiet, but next week the hotel is going to be fully booked, with big banquets. It's hard to compensate. In a smaller restaurant, there is perhaps more of a steady footfall, and it's easier to predict sales. It's also easier to plan."

SEGERS

How do you think Zero Waste is going to develop in future? "I think it's going to spread more widely. We are forced to take this step if we want to continue living on this planet. Obviously, chefs have an advantage, as we are more easily able to experiment and learn new methods to create dishes with more parts of the raw ingredients. But I also think that the general public should begin to see how things are with food waste. The knowledge that chefs are developing today must be spread and passed on to the home kitchens. For example, I've got many friends who throw away food simply because it's gone past the date on the packaging. The best before date is only a recommendation, it's not absolute proof the food has gone off. You have to be bold - look at it, smell it, taste a bit. Cut a bit off, marinate it with a bit of lemon juice and olive oil, and taste it. Cauliflower tops are a clever example of intense flavour to liven up a salad. Parsnip bacon is another green option that you see online, which can be smoked to get that lovely fatty taste. Zero Waste is in its infancy, and a change won't happen overnight. But it's really great to see everything that's going on." How has the knowledge and awareness spread, then? "Individual restaurants and cookbooks are definitely helping a lot. I also think that the Max burger chain is doing a great job. They are reaching out to so many people thanks to their size, and their message is often centred in an environmentally-friendly profile. Sometimes it feels like they're trying to get their vegetarian option to become the best-seller. But if you think they're a fast food burger restaurant, it's really interesting that their veggie option is getting so much publicity, They probably sell just as many hamburgers, but they're sending out signals that people are picking up." Next year you're team leader for Kocklandslaget. How do you work? "Of course I spend a lot of time developing and becoming better. We have a great tradition of competitive gastronomy in Sweden and we want to continue doing well in the future. On an almost daily basis, I'm there testing things to see how I can take the raw ingredients to the next level. It's a constantly ongoing project, with numerous discussions, but we have a great collective sense within the team.

INTERVIEW / FREDRIK ANDERSSON

MAGAZINE MAGAZINE

DESIGN / CHEF'S JACKETS

SEGERS

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DESIGN / CHEF'S JACKETS

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DESIGN / CHEF'S JACKETS

4, 5. SEGERS

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DESIGN / CHEF'S JACKETS

MAGAZINE

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DESIGN / CHEF'S JACKETS

SEGERS

DESIGN / CHEF'S JACKETS

MAGAZINE

1053 201 / CHEF'S JACKET, SHORT SLEEVE. Slim Fit. Concealed closure with snap buttons. Quality: 65% polyester/35% cotton. Size: C44-60. Colour: 000 white, 015 black. RRP: 23,57 â&#x201A;¬, excluding VAT.

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