Magazine Segers No.3 2018 Eng by Segers Fabriker

Nº3 2018

segers maga zine

S10 / For Sweden I Bocuse d’Or S16 / One for the ladies - Segers’ women’s jackets S20 / Fruktstereo - Straight Outta Grönby

SEGERS

INTRODUCTION

MAGAZINE

The days are getting lighter! Something I’m thinking of testing this summer is Fruktstereo’s natural cider made from Scania apples and other exciting blends. Hopefully we’ll have a great fruit summer so that the guys can continue producing fantastic Swedish cider. This June, Sebastian Gibrand will also step into the competition kitchen for the European qualifier of the Bocuse d’Or. As one of the sponsors, here at Segers we’re crossing every single finger we have. Now it’s easier for everyone to look stylish at work this summer. We’ve worked intensively on our women’s models and are now launching ten entirely new options. These are all available at www.segers.com

Mia Kinn / Marketing Manager at Segers

DESIGN / CONCEPT

SEGERS

DESIGN / CONCEPT

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DESIGN / CONCEPT

SEGERS

1075 399 / SHIRT - MEN’S. Long sleeves with cuffs. Rounded hem, long at the back. Loop on outside of collar for apron ties. Hanging loop in the collar. Will fade with washing. Quality 60/40 cotton/Tencel. Size XS-XXXL. Colour 007 denim blue. Rec. price 52,13 €, excluding VAT

DESIGN / CONCEPT

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1074 399 / SHIRT - WOMEN’S. Long sleeves with cuffs. Rounded hem, long at the back. Loop on outside of collar for apron ties. Hanging loop in the collar. Will fade with washing. Quality 60/40 cotton/Tencel. Size XS-XXXL. Colour 007 denim blue. Rec. price 52,13 €, excluding VAT 2337 231 / BIB APRON. Adjustable neck strap. Pocket on right side with bellows pleat, key holder. Loop for hanging. Quality 65/35% polyester/cotton. Size: approx. 75 x 110 cm. Colour 024 sand/black, woven check. Rec. price 24,61 €, excluding VAT

DESIGN / CONCEPT

SEGERS

1091 245 / 261 / SHIRT - MEN’S. Slim fit. Long sleeves with cuffs, buttons, slits. Breast pocket. Rounded hem. Slits in the sides. Loop on outside of collar for apron ties. Hanging loop in the collar. Quality 50/50 polyester/Tencel. Size C44-60. Colour 000 white, 011 light grey, 015 black. Rec. price 89,78 €, excluding VAT. Women’s style also available, art. no. 1094 245 / 261. 4574 201 / 280 / 628 / BIB APRON. Adjustable neck strap with buttons. No pockets. Quality 201/280 65/35% polyester/cotton, 628 100% cotton denim. Size: approx. 75 x 90 cm. Colour: 000 white, 002 navy, 011 light grey, 014 grey, 015 black, 024 sand, 028 brown, 033 orange, 038 rust, 041 red, 043 dark red, 083 apple green, 086 olive, 076 dark blue. Rec. price: quality 201 / 280, price 21,80 € quality 628, price 31,69 € excluding VAT.

DESIGN / CONCEPT

MAGAZINE

INTERVIEW / SEBASTIAN GIBRAND

SEGERS

INTERVIEW / SEBASTIAN GIBRAND

For Sweden. In Bocuse d’Or.

MAGAZINE

Paul Bocuse’s legacy lives on. The next Swede with the chance to go all the way and grab first prize is Sebastian Gibrand. This June, he will step into the competition kitchen in Turin for the European qualifier of the Bocuse d’Or 2018-2019. Sebastian Gibrand is anything but a beginner when it comes to culinary competitions. He won Chef of the Year with the Junior National Culinary Team in 2012 and has been captain for the senior National Culinary Team. In September 2017 he was top in the Swedish selection heats of the Bocuse d’Or, and now has the honour of representing Sweden. “Of course it feels incredibly good. This is absolutely the most prestigious culinary competition in the world. The most major gastronomic event there is to look forward to.” What will the European qualifying competition in Turin be like? It’s not 100% clear yet. We’ve recently found out that the first competition task, known as the “tray”, the theme presented on a tray, will be sweetbreads and rice. We in Sweden would probably count it as more like beef, but whatever it is, it is combined into a competition dish on a tray. In a few weeks we will be told the next task that is the “plate”, but right now we don’t know anything about the ingredients it will involve. How can you practise without knowing what the task will be? We can practise under the conditions that apply. Right now we’re working full on with veal, because that’s one area we’ve got indications of what the ingredients might be. But the plate presentation we obviously can’t work with quite so much focus. We’ve got the opportunity to try different garnishes for the veal, evaluate the, and review the ones we reject to see if they might fit with a future fish or vegetarian dish in the second round. Or whatever it might end up being.

What goes through your head now you’re in this first phase? Mostly it’s about getting to know the ingredients and their natural qualities. How can we make it its absolute best? Shall we fry it? Should it be boiled? Or perhaps we’ll grill it? All these aspects are debated. Then we try to create a flavour image, or get it to suit our flavour image of what we feel the dish should taste like. The ingredients really do control a lot, and for us in the team, it’s mostly about wondering how it can be prepared in the best way. To create this dish, how much do you use of your own experience compared with new inspiration? Of course I make use of my previous experience to be able to use my skills to tackle the problem. In the beginning analysis phase, experience is really important. Obstacles that would previously have been stumbling blocks are now tools to be able to master. But at the same time I do want to find something new. I don’t want to do something that’s already been done. I want to discover this new thing, that tiny detail that no-one’s noticed before, or that can be a surprise in taste or presentation. For me it’s about balancing experience and inspiration, but the precise division of those elements is hard to answer. You’re representing Sweden. How much of Nordic cuisine can you add to the dishes? It’s definitely a requirement for at least some of the components to showcase that it’s a national garnish, from S weden in my case. But it’s not always clever to bundle together loads of foreign and unknown components and present them to an international jury, where all votes carry the same value. There are people in the jury from Japan, France, Denmark and many other countries. People who don’t have any emotional link with Swedish cuisine at all, and perhaps don’t understand the cultural nuances if I’m experimenting with something unique. Is it worth taking a chance? Instead it’s very much about trying to find something that suits everyone.

INTERVIEW / SEBASTIAN GIBRAND

SEGERS

ability and new flavour trends right now. But clearly, if you successfully adapt something that is technically very skilled and modern, then add a classic flavour as an element of surprise, then you’ve obviously hit on something interesting. So you’re not just following trends. You’re the star who is representing Sweden, but who else is in the team? Tommy Myllymäki is head coach. Fredrik Ander is second coach. The sous-chef is Gustav Leonard. Then we’ve got Jens Fager who works with design. They’re the closest members of the team, but the total is 10-15 people. For me, it’s so great to have Tommy involved who has himself competed at this level, who knows what’s happening and what doubts you have at the various stages of the competition. It’s an incredible level of support. But I clearly do get a huge benefit from the whole team. I’d never have managed this on my own. Jens Fager works with design now, but he does have a background in being a chef. This gives him an entirely different understanding of how food and graphic design work together in practice, which is a huge plus. Today you don’t work in a restaurant kitchen, but have your own consultancy business. Does this make the competition any easier? Because of the Bocuse d’Or, the consultancy business is going to be on ice for a while. I’m currently only working on the competition and my preparation. It needs my full attention and if I’d been employed in a restaurant kitchen, it would’ve taken up far too much of my focus. This kind of chance can’t just be thrown away.

What are the cultural differences between the competitors? I think they were more obvious in previous years. Borders have been erased due to globalisation - travel, social media and all the other inspiration. Before, you could clearly see in the food which chefs were, for example, Asian, French or Nordic. But it’s not so clear-cut these days. In the Swedish heats, jury member Henrik Norström commented that you were technically mature in your food creations. I have extensive technical knowledge which comes from having been in the National Swedish Culinary Team for so many years. I’ve also worked at Oaxen and Frantzén, which taught me a huge amount. But technical skill isn’t everything in this competition, you have to still be able to prepare the absolute best dishes. If you can then add that technical flair, that’s when you’ve got an advantage. But it’s balance that’s key. I’d rather start based on flavour and then add my technical signature. That’s when I think you find the key to what can later become a success. Is it technical skill that is your strength as a chef? I’d say that I’m a great all-rounder. Of course my technical ability is good, but it’s primarily that I’m persistent and willing to learn. I’ve got a burning passion for competing. That’s what I’d say are the three things that are my strengths. What does it look like at this level - are there trends in technical skill and what do people want to showcase? Well, the Bocuse d’Or still does have a traditional background. Ideally I don’t want to go too in depth into technical

INTERVIEW / SEBASTIAN GIBRAND

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DESIGN / CONCEPT

SEGERS

DESIGN / CONCEPT

MAGAZINE

SEGERS / WOMEN’S CHEF JACKETS

SEGERS

1058 201 / CHEF’S SHIRT, LONG SLEEVE – WOMEN’S. Slim fit. Concealed closure with snap buttons. Hanging loop in the collar. Quality 65/35% polyester/cotton. Size C34-50. Colour 000 white, 015 black. Rec. price 23,60 €, excluding VAT

SEGERS / WOMEN’S CHEF JACKETS

One for the ladies

MAGAZINE

Now female chefs have a greater choice when it comes to looking stylish while working. Segers’ 2018 collection has ten entirely new women’s models. Marketing manager Mia Kinn explains more. We are now supplementing our range of women’s models with ten new chef’s jackets. We have a total of seventeen different models, tailored for a more feminine body shape everything from the more luxury chef’s jackets to the basic models and everything in between. We have mainly developed the basic models, where we can now cover all needs for women working in a professional kitchen. We have redesigned everything from snap buttons to stud buttons, single button and double button varieties, in both short and long sleeves. What has it been like on the clothing front for women in the industry? Historically it’s been harder for women to find garments that sit just right. Partly because there have always been a high number of men working in kitchens, and partly because the Swedish restaurant industry has had a relatively high staff turnover, which has resulted in owners preferring to buy men’s models to fit as many people as possible. Women have of course been able to wear larger chef’s jackets, but the compromise has always been on the fit. Buying women’s models to then have them sitting in a cupboard - that’s an expense people ideally want to avoid. Somewhere along the way, women have sadly had to get used to working in shapeless men’s clothing. But as manufacturers, we have also contributed to this situation, as we have always had a wider variety of men’s models in our range. The men’s models that have sold well are the ones we then developed a women’s version of. A financial and sustainable solution for restaurant owners and us as manufacturers, but less fun for the women who have had a meagre range to choose from. But now there are more women’s models in the kitchen? Exactly. The more women coming into the industry and remaining there, the easier it is to justify having a cupboard full of women’s styles in a restaurant. Interior decor and culture has also had a major influence. Today it is much more common to have an open kitchen, where guests can see the chefs at work, so therefore each chef must look stylishly dressed. So it wouldn’t be acceptable to have the women working in a men’s jacket that fits badly.

What were the ideas behind the shape of the new women’s models? Each chef’s jacket has its own style and it is actually only the fit that differentiates the men’s and women’s models. Men and women should still reflect each other as much as possible, to create a unified feeling in the restaurant. The fit between women and men is primarily in the hips, waist and bust, to achieve a more tailored fit. We currently have seventeen purely women’s models in the range, but we have developed our working method and now always consider both women and men when developing new products. We know there are just as many women as men who are today studying the hotel and restaurant industry at secondary school, perhaps even where women are in the majority. The entire restaurant industry is crying out for people and we have to ensure that women remain in the industry. This is a way for us to do our bit. What opportunities are there to create something in addition to the ordinary range? We design special collections for different restaurant concepts and so there are obviously opportunities to create both men’s and women’s models. A successful example is our collaboration with Frida Ronge at TAK restaurant in Stockholm. Frida wanted a jacket to suit both herself and the Asian concept. We created matching models for men and women, as TAK has an almost even division of the genders in the kitchen. They were happy with the samples and from what I’ve heard, the clothing is working brilliantly for them. What are your favourites in the 2018 collection? I’m really pleased with the Tencel® jackets; an alternative material. They’re made from lyocell fibres that come from wood and paper pulp. Lyocell looks to be a really great and sustainable alternative to cotton, which sadly has a major impact on the environment. If we can find working methods and product where we can reduce cotton use, we will become significantly more sustainable. Here in the Nordic countries we’ve clearly got a lot of trees, and it works well making clothes out of them too. Our Tencel® jackets are available in both women’s and men’s models, and work as a kind of hybrid between chef’s jackets and shirts. It’s really nice to wear, and consists of fifty per cent Tencel® and fifty per cent polyester. This combination means the garment is breathable as well as strong, from the polyester. These jackets dry faster than cotton, which makes them really practical to work with.

DESIGN / CONCEPT

SEGERS

4087 699 / BIB APRON. Adjustable neck strap with button/buttonholes. Breast pocket, side pockets with rivets. Loop for hanging. Quality 100% cotton denim. Size: approx. 80 x 90 cm. Colour 015 classic black, 007 denim blue Herringbone. Rec. price: 46,29 €, excluding VAT. 6110 199 / T-SHIRT, WOMEN'S. Fitted design with round neck. Long sleeves. Quality 95/5% cotton/elastane, approx. 180g/m2. Size: XS-XXL. Colour 000 white, 015 black. Rec. price: 17,87 €, excluding VAT. This style is also available in men’s, art. no. 6111 199.

DESIGN / CONCEPT

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4085 699 / WAIST APRON. Side pockets with rivets. Loop for hanging. Quality 100% cotton denim. Size: approx. 80 x 55 cm. Colour 015 classic black, 007 denim blue Herringbone. Rec. price: 46,29 â&#x201A;¬, excluding VAT.

REPORTAGE / FRUKTSTEREO

Britney’s Pears, Bob Frukt and Straight Outta Grönby.

How common is natural cider in Sweden? The term “natural wine” has become fairly common nowadays, but there have also been natural products in the cider industry for a long time. You don’t add any yeast, and if you do add sulphites, it’s only tiny quantities by the time it’s bottled. The more you add, the greater the risk of stopping the natural processes that need to occur for the product to be completed. And then more often than not you have to add even more things to get those processes going, such as to obtain carbon dioxide in the second fermentation. That’s not what we’re about. For example, we bottle it before it’s fermented, in order to get a natural product - which is also a way of preserving the product.” A total of 16 flavours, or albums, were launched in the first year. Why so many? We’re new and are in an experimental phase where we’re looking at which apple varieties make the absolute best cider. 2016 was a fantastic fruit year, with more apples than you could shake a stick at, and so we wanted to take the chance to move forwards and experiment. What tastes good? How should we process the different types? Which apples can stand up on their own, and how are blends made? Apples taste different, and they often taste even more different once you begin to ferment them. We’ve made a lot of use of vinification techniques with different types of macerations to experiment with bitterness and structure. Each type has to be treated according to its own characteristics and flavour. Everything’s really experimental, so it’ll probably be another few years. Most is really good, and it feels cool to show what the different varieties of apple - that almost everyone can name - taste like and change during fermentation. Many become very light and like lemonade in character. An elegance and refinement that Swedes are often not used to when it comes to cider.

SEGERS

Fruktstereo’s new release ciders, or “album”, as they call them, all have amusing name puns and clever designs. But that’s where the fun stops. Because cider is something that Fruktstereo take very seriously indeed. Sweden has fabulous conditions to make great cider, but many Swedes associate cider with the overly-sweet, fruity party drinks with unnatural colours. Which is a shame, both for the people and for the cider. “Mikael Nypelius and I want, in some way, to create a diversity in Swedish drinking culture, and make cider with 100% fruit, not just the 15% fruit that the law dictates a cider must contain,” explains Karl Sjöström of Fruktstereo. How did your interest in cider begin? Both Mikael and I had worked as sommeliers for almost a decade. At that time, we both knew that there was not enough cider on the market in comparison with other types of drinks. Natural wine was also of interest to us. I got a job at Hällåkra vineyard outside Malmö making Swedish wine together with them, in order to learn more about the process. Along with this, we knew that Scania county and Sweden as a whole could produce more drinks that could be sufficiently complex and fill a gap in the restaurant industry, both in Sweden and abroad. Mikael was restaurant manager and sommelier at Bhoga in Gothenburg, but moved down to Malmö after two years, and it became the right time to test out ideas together. We also import wine. But it’s cider that you mostly focus on? Yes, our wine import focuses on natural wines, with natural growing and harvesting processes, to not damage the soil or use additives, and it’s the same philosophy we have with our cider. The difference is that the cider is something we make ourselves.

REPORTAGE / FRUKTSTEREO

MAGAZINE

REPORTAGE / FRUKTSTEREO

been happy using plastic tanks so far. If you then move on to the macerations - so, to leach out taste and flavour, it then depends on what type of apple we have. We often macerate the crushed apples for several hours up to 1-2 days, and then press them. We have made several variants where we macerate the crushed apples for almost a month, or add whole bunches of grapes into the must. The process differs hugely due to our many different types and blends, so it’s hard to give a clear answer. Do you add any sulphites? No sulphites at all. Unfortunately there was one occasion we had to add some, as it had fermented and we didn’t have any must to add. But it’s not something we want to do. We’d rather add new must that can continue the fermentation. You won silver in the Hantverkscider 2017 artisan cider competition. How has Fruktstereo been received on the market? Really well. The plan was initially to produce a few hundred litres, but in the end we ran out of a whole 3,500 litres, so there was a fair amount of cider to send out. We sold out with no problem, even though we weren’t exactly shy with our pricing. We don’t sell cheap stuff, but on the other hand, we put about the same amount of time and work into our product as there is in the wine industry. It’s about a year from harvest to batch release. It took 3-4 months to ferment, then bottle fermentation for a further 5-6 months. Most was sold to restaurants in Sweden and then slightly less as exports to Norway, Denmark and A ustria. Thanks to our networks in the restaurant industry, it has all gone pretty smoothly, and we haven’t marketed ourselves apart from on social media. However, we do feel we want to pick up the pace more now, with some natural wine fairs where we feel cider fits in well. It’s very reminiscent of natural wine in terms of structure and flavour. And we’re also fairly close to the beer industry, primarily in respect of the “sour beer” trend, fruit beer, Berliner Weisse beer and the spontaneous yeast style. What does the future hold for Fruktstereo? We also have an abandoned orchard in Dalby where we can pick loads of fruit, which really makes the logistics easier for us. We’ve also made changes in terms of the bottles. In the first year we had 50 cl bottles that we thought people could share, but now we’ve changed to 33 cl. There will also be key kegs, where we bottle from the keg and get a second fermentation with natural carbon dioxide. Other than that, we’re continuing to test ourselves to see what Swedish artisanal cider can become.

SEGERS

What flavours are you most happy with so far? We’ve got an exciting plum variety that we got last year. A full hundred per cent plum was totally mad in terms of both acidity and structure, so we made a blend of apple, plum and Pinot Noir grapes from Hällåkra. We were really happy with that result. Just the grapes from Hällåkra vineyard meant that we obtained greater flexibility in terms of blends. We can get hold of Solaris, Pinot Blanc, Pinot Gris, Rondo and Pinot Noir from there as well. What does a year of production look like for you? Autumn is the harvest. Some fruits and berries must be dealt with as fast as possible, like the plums. They’re really sensitive and have to be processed immediately once picked at the end of August or beginning of September. These early weeks of autumn are really intensive work, both for harvesting and the work inside the cidery. But as luck would have it, we work with apples, which of course have a longer life than grapes, for example. If, say, we picked apples in November December, they can often stay in storage for 1-2 months and are not dependent on fast processing immediately after picking. Many of our growers in Österlen do have chillers for fruit storage, which means that we can buy fresh fruit almost the whole year round. The rest of the winter and spring is more about macerations and bottling the different varieties. We still have products from 2016 that we haven’t yet released. But everything depends on the growing year, with different sugar levels and maturity of the fruit. What’s your philosophy in the cidery? We don’t add yeast in what we do – only the natural yeast in the apple is needed, and the philosophy is based primarily around taste. Cider is actually delicate and elegant, which means that yeast would be too bullying if it was added. If you choose natural yeast instead, it will help create depth and complexity in the end product. Naturally, we’re against added yeast in the world of wine too, but generally speaking, added yeast in wine doesn’t dominate the flavour in the same way as it does in a lighter cider. We think that our cider needs the depth of different yeast strains that natural yeasts provide. And right now we’re fermenting the cider in plastic tanks. Partly for financial reasons, and partly because we think that plastic tanks help us achieve a cleaner character. Glass fibre would be an alternative, but steel tanks were dismissed as they’re rather a “mute” material and contain the product in a more aggressive way. We ideally want it to breathe a little. Amphoras are also something else we tried, and we’re crawling forwards with concrete as an option, as you get the chance of a micro-oxidation that is rather pleasant. But we’ve

REPORTAGE / FRUKTSTEREO

MAGAZINE

2256 770 / APRON DRESS. Simple design, adjustable braces with buttons at the back. Side pockets. Quality 100% linen. Size XS/S, M/L, XL/XXL. Colour 013 graphite. Rec. price: 53,71 â&#x201A;¬, excluding VAT.

DESIGN / CONCEPT

SEGERS

1051 290 / CHEF’S SHIRT, SHORT SLEEVE. Slim fit. Breast pocket. Hanging loop in the collar. One-way zip. Slits in the sides. Yoke and longitudinal seams at the back. Quality 65/35/5% cotton/polyester/eol (stretch). Size C46-60. Colour 000 white, 015 black. Rec. price 60,67 €, excluding VAT 4062 771 / WAIST APRON. Side pocket with inner pocket. Quality 55/45% linen/cotton. Size: approx. 75 x 56 cm. Colour 023 beige. Rec. price 25,06 €, excluding VAT

DESIGN / CONCEPT

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1224 223 / SHIRT - WOMEN’S. Straight fit with ¾ sleeves. Stand-up collar. Hanging loop in the collar. Snap buttons. Breast pocket. Side pockets in longitudinal seams at the front. Slits on both sides at the front. Stitching in contrasting colour. Quality 65/35% polyester/cotton. Size XS-XL. Colour 078 midnight blue, 116 anthracite, mix. Rec. price 87,53 €, excluding VAT. Men’s style also available, art. no. 1221 223. 2745 201 / 280 / WAIST APRON. Slit at centre front. Pocket on right side with bellows pleat/ key holder. Loop for hanging. Quality 65/35% polyester/cotton. Size: approx. 100 x 95 cm. Colour 000 white, 002 navy, 005 blue, 011 light grey, 015 black, 024 sand, 028 brown, 032 dark orange, 033 orange, 038 rust, 041 red, 043 dark red, 051 light pink, 083 apple green, 086 olive. Rec. price 25,96 €, excluding VAT.

DESIGN / KONCEPT CONCEPT

SEGERS

6135 / 299 CHEF'S JACKET, SHORT SLEEVE - UNISEX. Slim fit. One-way zipper. Breast pocket with flap. Yoke and longitudinal seams at the back. Hanging loop in the collar. Rounded hem. Quality 67/33% cotton/ polyester, jersey. Size XS-XXL. Colour 014 grey melange. Rec. price: 72,81 €, excluding VAT 0564 628 / CAP. Adjustable neck strap with buttons. No pockets. Quality 201/280 65/35% polyester/cotton, 628 100% cotton denim. Size S/M (approx 54-60 cm), L/XL (approx 58-64 cm). Colour 076 dark blue. Rec. price: 22,81 €, excluding VAT.

DESIGN / KONCEPT CONCEPT

MAGAZINE

1071 628 / CHEF’S JACKET, SHORT SLEEVE. Classic straight cut. Concealed closure with snap buttons. Loop on outside of collar for apron ties. Hanging loop in the collar. Quality 100% cotton denim. Size: C44-C60. Colour: 076 dark blue. Rec. price: 52,13 €, excluding VAT 4574 201 / 280 / 628 / BIB APRON. Adjustable neck strap with buttons. No pockets. Quality 201/280 65/35% polyester/cotton, 628 100% cotton denim. Size: approx. 75 x 90 cm. Colour: 000 white, 002 navy, 011 light grey, 014 grey, 015 black, 024 sand, 028 brown, 033 orange, 038 rust, 041 red, 043 dark red, 083 apple green, 086 olive, 076 dark blue. Rec. price: quality 201 / 280, price 21,80 € excluding VAT. Quality 628 price 31,69 € excluding VAT.

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