Nยบ3 2018
segers maga zine
P 08 / Being sure of your taste. P 16 / Teamwork makes the dream work P 24 / High FoodFive
SEGERS
INTRODUCTION
MAGAZINE
Summer is taking its last breaths – but we don’t mind. This means we can, in good conscience, visit Michelin Guide price restaurants, inspired by nature and perhaps take a cooking course. Well, at least that’s what we’re doing in this magazine. We have met Desirée Jaks, chef at Agrikultur and Annie Lundin, captain of the Swedish Junior Culinary Olympic team. What do they have in common? Both love vegetables. Last but not least, we’ll explain why we are sponsoring the chefs of the future, together with Annica Karlsson!
Mia Kinn / Marketing Manager at Segers
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DESIGN / CONCEPT
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SEGERS
1075 399 / SHIRT - MEN’S. Long sleeves with cuffs, buttons, slits. Breast pocket. Rounded hem, long at the back. Loop on outside of collar for apron ties. Hanging loop in the collar. Will fade with washing. Size: XS-3XL. Colour: 007 denim blue. 1074 399 / SHIRT - WOMEN’S. Long sleeves with cuffs, buttons, slits. Breast pocket. Rounded hem, long at the back. Loop on outside of collar for apron ties. Hanging loop in the collar. Will fade with washing. Size: XS-XXL. Colour: 007 denim blue.
DESIGN / CONCEPT
MAGAZINE
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. 1094 245 / 261 / SHIRT - WOMEN’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 C34-50. Colour 000 white, 011 light grey, 015 black.
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DESIGN / CONCEPT
MAGAZINE
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INTERVIEW / DESIREÉ JAKS
SEGERS
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INTERVIEW / DESIREÉ JAKS
Being sure of your taste. was mostly on service, learning to deal with different raw ingredients, but mainly the process of preparing different dishes. I also noted how much time they spend on the food - that they hardly slept, but loved it. They put all their heart into the cooking, and it’s a way of working that is really close to how I work now. It’s something I can make use of when competing, to really ‘geek out’ and focus on the small things to get the end result. There is something exciting in how you can get an onion to grow by just giving it time and care. To take something simple, make something big out of it, and then sit down with your nearest and dearest to eat it.”
MAGAZINE
Desireé Jaks is not the only one who ever wondered what to do with her life. Until she understood that she could work with what she loved. Over the course of two and a half years, she has been a chef at Agrikultur in Stockholm, which at the beginning of 2018 won its first Michelin star. Working in a Michelin-starred restaurant must feel rewarding. How did you find new inspiration? “It’s hard to say exactly what. But much of it I have around me, my colleagues and obviously my teammates in the Swedish Junior Culinary Olympic team. Many people around me need to be given credit for it, because they’re the ones who have made me grow as a chef. Another inspiration is obviously nature - everything you can eat out there and to have respect for it. Basically, everything is all about food it’s no more complex than that.” We all eat food. But how did everything begin for you? “Until I was 12, I lived in the countryside in Poland, and spent a lot of time with my maternal grandmother. We grew a lot of our own food, and took care of what there was in the garden. Whatever was picked during the day was what we had for dinner later. So I learned to adapt the food to the seasons and how to store certain raw ingredients, that the things which only grew in summer could also be used in winter. Best of all was then preparing the food together and eating it together. That’s how we spent our time with each other. When I then moved to Sweden, I continued cooking. My mum has always had a huge interest in food, and it was natural to want to maintain the life we’d had in Poland. When I then chose my upper secondary school, I had no idea what I wanted to do. Then mum said “Well you do love cooking, shouldn’t you be a chef?” which at first was odd, because I’d never thought that you could work doing something you loved as a hobby. But I applied to Stockholms Internationella Restaurangskola [Stockholm International Restaurant School] and was accepted. Even after the first week, I felt as if this was something I would be able to do my whole life.” You’re only 23, but have already worked for six years in the industry? “Yes, time just keeps marching on. In second year at upper secondary, I started a traineeship at Griffins at Klarabergsviadukten and I also did extra shifts there. There and then I didn’t have that much knowledge, and the focus
How did you become a chef at Agrikultur? “At the beginning of 2016 I got a phone call from a friend that a restaurant needed help, and I wanted a bit more money. When I then found out it was Agrikultur, I couldn’t refuse. It was just the sort of food I wanted to be involved with. I love the working methods, working seasonally and using great raw ingredients, just like when I was a child. You’re at your most creative when you open the fridge and realise that’s all you’ve got, and I think it’s a great way to think when you’re competing and also working. I’ve now been here two and a half years, and get so much support for the competitions, and have been able to grow both as a chef and as a person. It’s also one of the reasons I was able to be part of the Junior Culinary Olympic team.” You compete a lot - what’s it like combining that and your job? “In the beginning it was hard to find a job, as many restaurants didn’t want to take on competing chefs. I think that’s because you have to invest so much time in it. Many in the restaurant business probably believe that if you’re free, you’re free, and when you’re at work, you need to be working. It’s quite strange really, because nobody would say the same thing about playing football and needing to take time for training. I think they should be happy they’ve got such a focussed and driven chef.” It’s the World Championships in November 2018 for the Swedish Junior Culinary Olympic team - how are you preparing for that? “We’re training a lot right now, and we often see each other on Sundays, and even sometimes on Saturdays too. So we’re training 3–4 days in a row. Now the World Championships are getting closer, the focus is on preparing as much as possible. Deciding how we can improve and develop the dishes, and plan how we’re going to pack, in order to streamline our time on the day of the competition.
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INTERVIEW / DESIREÉ JAKS
SEGERS
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INTERVIEW / DESIREÉ JAKS
MAGAZINE
As the competition is timed, we also train under time pressure. We need planning for how we’ll divide it up, who will do what, and when we will need help. It’s about getting out a product with the quality we want to achieve and the quality that’s needed for us to win. We believe in what we do, but obviously we’re nervous, particularly if anything were to happen during the day of the competition. It’s a new kitchen and there can be slight differences in fridge temperatures or a hob you’re not used to that can affect the whole process. But we also practise for that during training, to be prepared for possible complications that may occur and how we would solve them during the competition. In the end, the most important thing is to enjoy it and be able to rely on each other - and we do. The current team members complement each other well, because we know each other’s strengths and weaknesses.” What would you say is your strength in the team? “It’s always hard to say what you’re good at yourself, but I’d like to think it’s the small details. It is something that is important during the process of creating a dish, to find the tastes that go together and not to ‘pull back’ on them. The judges don’t always taste the entire dish, just certain components, so there needs to be a lot of flavour so they
know exactly what it is and what is there on the plate. However, there is a part of me which is never truly happy with my own presentation. I have to be better at being able to let go when it’s actually good, but I often want to change something entirely instead of developing it. It can be fairly hard to do the same dish for one and a half years and to never be satisfied.” Where do you see yourself in the distant future? “I never plan more than six months in advance, but right now I’m focussed on the World Championships in November and coming home with gold. After that, I’d like to try for Chef of the Year, but that’s a few years away. My big dream is of course to start my own business, and everything I’m doing now is to find a way to get there. It’s about creating a good network and building up experiences before you can do it. And you never know what might happen during the journey.” Your team captain Annie Lundin also has an article in this magazine. Is there anything you want to say to her? “She’s taken on a huge challenge and I can’t think of anyone else who could be captain for the Swedish Junior Culinary Olympic team. She should know that she’s doing an amazing job.”
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DESIGN / CONCEPT
SEGERS
4062 764 / 771 / WAIST APRON. Side pocket with inner pocket. Quality 55/45% linen/cotton. Size approx. 75 x 56 cm. Colour 023 beige, 085 green.
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DESIGN / CONCEPT
MAGAZINE
1244 628 / SHIRT - WOMEN’S. 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. Men’s style also available, art. no. 1245 628 4079 764 / 771 / BIB APRON. Adjustable neck strap. Pocket on right side with bellows pleat, key holder. Loop for hanging. Quality 55/45% linen/cotton. Size approx. 75 x 90 cm. Colour 023 beige, 085 green.
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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. 6110 199 / T-SHIRT, WOMEN'S. Fitted design with round neck. Long sleeves. Quality 95/5% cotton/elastane, approx. 180 g/m2. Size: XS-XXL. Colour 000 white, 015 black. This style is also available in men’s, art. no. 6111 199.
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DESIGN / CONCEPT
MAGAZINE
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.
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INTERVIEW / ANNIE LUNDIN
Teamwork makes the dream work. From French tastes to modern vegetables, from a Japanese touch to confectioner at Lindebergs bageri och konditori. Today Annie Lundin has an Olympic gold in her pocket and is captain of the Swedish Junior Culinary Olympic team. But everything began with an almost self-sufficient farm in the forests of Småland. Where did your interest in food come from? I grew up on a farm between Växjö and Vetlanda. There was the forest where my brother and I used to hunt; we picked everything that was edible, like mushrooms or sorrel. We used to fish in the lake, particularly in crayfish season. My mother was hugely interested in the farm, where she grew a lot of her own produce. The idea was to live an almost self-sufficient life, so preparing food and helping in the garden and forest became my daily life. I loved it, and could never let go of it, which is why it felt like an incredibly natural route to being a chef.” What do you think is the biggest lesson you learned growing up? “I’m very passionate about sustainability when it comes to food preparation. It has been something that has followed me since childhood, as that’s how we worked at home on the farm. The animals we had were slaughtered by us, and I didn’t always think it was so smooth. With hindsight, it has always been in my own interest to travel and visit small-scale farms which slaughter their own produce, but also larger industrial slaughterhouses. It is important to see the difference between the animals’ growth, how they are treated, going to slaughter and in terms of transport. Meat in the shops often comes in luxury packaging and so it’s easy to ignore where the meat comes from. That particular part of my childhood meant that it was natural to work more with vegetables and how to rather use meat as a flavouring rather than in the starring role. Many of the workplaces I’ve been at over the years have also been of the same opinion, particularly at Fotografiska. I learned a
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SEGERS
lot there, and vegetables are a raw ingredient that I’ve always loved working with and will continue to do so. In July I travelled to Malaysia to compete and over there I based my dishes mostly on vegetables - which sadly didn’t hit the spot for the judges, but it was worth a shot.” Today you live and work in Stockholm what has it been like to get to this point? I studied Hotell och Restaurang [Hospitality Management] at high school in Kristianstad, Skåne. In my final year, I did much of my traineeship in Stockholm, and commuted huge distances between the capital city and Skåne. I often travelled up at weekends and worked extra, as they needed help. When I then took the equivalent of my A-levels, it felt natural to stay in Stockholm. When I began working, I almost immediately started at Grand Escalier, a French brasserie. And then when Fotografiska opened, I got the chance to work there. Then the work just flowed in - for a time I was at Operakällaren and then I was with Frida Ronge for the start-up of TAK restaurant. I’m now at Lindebergs bageri och konditori as a pastry chef.” You have tested different styles of cooking; what’s that like? “I’ve almost created it as a rule for myself, that when I change workplace, I have to do something completely different. To go from French food to very modern gastronomy with vegetables, to Japanese, and now patisserie - it’s been quite a development. Being a pastry chef was largely because of the Junior Culinary Olympic team, as we didn’t have one in the team. I decided to go and learn that part. Even so it has been something I always wanted to test, and I’m thankful that I could do so. There is still a difference from being in the kitchen in a restaurant compared to being a pastry chef, and it’s primarily that there is no service during restaurant hours here that I’ve been used to before. But on the whole it’s just like normal, the baked goods need to be prepared and obviously there are loads of orders for cakes for weddings and for other parties.”
INTERVIEW / ANNIE LUNDIN
MAGAZINE
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INTERVIEW / ANNIE LUNDIN
SEGERS
I’d like to think that this can help my team hugely. It is important for me to try to have a lot of contact with all the members, particularly between each training session and try to solve any problems that have arisen. This way we can agree whether to solve them together, or if I am to guide the members towards another way of thinking. Another thing I’m aiming for is that we should get to know each other as friends, because that’s when everything works best. We are a team who like each other and socialise a lot, which is a great basis to have prior to the World Championships in November.” If we take a look further forward than autumn, what are your dreams for the future? “Many people are surprised when I say that I’ve never dreamt of starting my own business. But I don’t like the feeling of being fixed in one place, and that would be the case with my own business. For a start, I want to go to Copenhagen, mostly because I love the city and because they’ve got so many fantastic restaurants. Another plus is that it’s an international city, and I feel they’re at the forefront of gastronomy - even here so close to home in Skåne. Ultimately my dream is to be able to work wherever I like, because there aren’t any limitations in this career.” Your teammate Desirée Jaks is also in this magazine. Is there anything you want to say to her? “That I’m incredibly happy that she’s part of the team! We are pretty similar in our ways, and so we’ve got a lot of understanding for each other. She’s also such a great support.”
How did it feel when you then got the request to be captain of the Swedish Junior Culinary Olympic team? I’m soon going to be in my fourth year in the Junior Culinary Olympic team, and two years ago after I was part of the Olympic team, I was asked if I wanted to do a further two years with the juniors. At the beginning, I was a little unsure, and I felt I had to think about it a bit, as I had intended to leave Stockholm. But I decided to stay - and when several of the junior team moved on for various reasons, I was the only one left in Stockholm. Then I was asked to be captain, and that then became a whole other thing. I had more responsibility plus I got to test desserts instead. You can never reach a point where you know everything as a chef, and so it’s always a learning curve doing these sort of things. Of course it can frequently be difficult and take up a lot of your time, but in the end you’re always grateful for having that opportunity.” It’s the World Championships in November this year what are your strengths as captain? “Since high school I’ve been a member of Svenska Kockars Förening [the Swedish Chefs Association], who are in charge of the national teams, which has meant that I’ve been able to be part of several cooking competitions. I’ve participated individually and as part of a team, and also with Fredrik Andersson, the current captain of the Swedish Culinary Team. In the competitions I’ve been involved in, I’ve had different experiences, seen and heard a lot - which I think is a strength in the role of captain that I have today.
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INTERVIEW / ANNIE LUNDIN
MAGAZINE
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DESIGN / CONCEPT
SEGERS
1081 629 / CHEF’S SHIRT - MEN’S. Slimmer fit. Long sleeves with cuffs, snap buttons and slits. Concealed closure with snap buttons. Two visible buttons at collar. Two breast pockets. Pen pocket on left breast pocket. Slits in the sides. Hanging loop in the collar. Quality 100% cotton. Size C44-56. Colour 076 dark blue. Women’s style also available, art. no. 1072 629. 4070 699 / BIB APRON. Adjustable neck strap with metal buckle. Waistband adjusted with D rings. All pockets and other details in leather. Rivets for decoration. There may be dry deposits. Quality 100% cotton plus leather details. Size approx. 70 x 90 cm. Colour 076 dark blue denim.
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DESIGN / CONCEPT
MAGAZINE
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DESIGN / CONCEPT
SEGERS
2645 229 / WAIST APRON. Pocket on right side with bellows pleat/key holder. Loop for hanging. Quality 65/35% polyester/cotton. Size approx. 75 x 85 cm. Colour 078 midnight blue, 116 anthracite, woven stripe.
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DESIGN / CONCEPT
SEGERS
MAGAZINE
1221 223 / SHIRT - MEN’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, melange. 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-XXL. Colour 078 midnight blue, 116 anthracite, melange.
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REPORTAGE / FOODFIVE
High FoodFive
Mia Kinn, Marketing Manager at Segers, how did you at Segers become sponsors for the project? “It’s been a few years now that Segers has sponsored competitions for students of the Hospitality Management programme, but we’ve noticed fewer and fewer people taking this option. It therefore feels both right and natural to sponsor FoodFive. There’s a lot of benefit in encouraging children to cook. We are entirely in agreement with FoodFive that this strengthens children in what they can cope with doing and that it can create a huge interest in cooking. If it ultimately means that a few people continue and actually train as a chef, then that’s great. We also believe that it’s good to teach children to cook from scratch, as more and more families buy ready meals or meal kits. Cooking is a fantastic way to get together as a family.” Does an apron symbolise more than a protective cover? If we can play a part in highlighting the career path of a chef at an early stage, even with just an apron, then we’ve done the best we can. It broadens our range and makes children feel like they’re taking on a work role. There’s many things to think about when working in a kitchen, and cleanliness is one of them. The apron helps protect your clothes, but also conversely means that the food being prepared isn’t covered in dirt. When everyone is wearing an apron, you get the feeling of being part of a team, just like in a restaurant kitchen. And when you take it off, you know it’s time to enjoy the fabulous meal.
Annica, what is FoodFive? “It’s a cooking camp for children between the ages of 11-14, with the aim of teaching them to be able to create meals entirely on their own, following the appropriate training. I started the project because I think it’s important to introduce cooking to children at an early age. Our courses allow them to learn everything from writing a shopping list, keeping the kitchen clean and tidy, and how to lay a table nicely. Children learning to cook inspires them, develops them, and builds their self-confidence. And as a bonus, it’s fun too!” What made you start this? “For me it is important that children get to help out in the kitchen, but many parents will naturally feel slightly afraid of getting them involved. A stressful day as an adult may mean you want to just cook the food yourself, and it’s easy to forget that it makes things easier if the kids can help. The children are proud of being able to do something, and it builds self-confidence for them in the kitchen. I also hope it would increase interest in the restaurant industry; there are currently too few chefs and even fewer applying to hospitality courses. It’s great to promote a career like this at an early age; if you sew a tiny seed of possibility that it is possible to work as a chef.”
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SEGERS
Annica Karlsson is more than a chef, food stylish and food creator. She is also the founder of FoodFive, a project where she lets children take their place in the kitchen. Segers are proud sponsors of the project that stands for the idea that children are our future.
REPORTAGE / FOODFIVE
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DESIGN / KONCEPT CONCEPT
SEGERS
1720 240 / CHEF'S HAT. Adjustable. Quality 52/48% polyester/cotton. Size: One size Colour: 000 white. 8017 203 / CHEF'S TROUSERS - CHILDREN'S. Elasticated waist with drawstring. Side pockets. NOT recommended for children under 3. Quality 52/48% polyester/cotton. Size: CTL 100-150. Colour: 019 gingham black. .
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DESIGN / KONCEPT CONCEPT
MAGAZINE
1031 257 / CHEF’S JACKET - CHILDREN’S. Classic design with detachable ball buttons. Long fold-up sleeves. Hanging loop in the collar. NOT recommended for children under 3. Quality 52/48% polyester/ cotton. Size: CTL 100-150. Colour: 000 white. 4803 201 /280 / 613 / APRON - CHILD'S. CL 100/120 (approx. 60 x 65 cm), 130/150 (approx. 70 x 90 cm) Fixed neck strap. Sewn-on pocket on right side. No pockets. NOT recommended for children under 3. Quality 201/280 65/35% polyester/cotton, 613 100% cotton denim. Colour: 000 white, 002 navy/white stripe, 083 apple green.
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