TOWARDS NEW VICTORIES WITH SEGERS

Norway has two exciting years of culinary competitions ahead. Among other things, they hope to defend their gold medal in the IKA Culinary Olympics 2024, where they will compete in completely new clothing from Segers: the anniversary jacket with a classic cut and modern details with a focus on sustainability. We met Espen A. Wasenius, Managing Director of the Norwegian Chefs Association.

“When planning for the competitions in Luxembourg the other year, we agreed we’d wear clothes with a classic style in future. It was a stroke of luck that at the same time, Segers developed its anniversary jacket to mark the 200th anniversary of the chef’s jacket. The jacket is inspired by a classic cut but also features modern technology and ideas, for example for the back section and sleeves,” says Espen.

Sustainability was another reason for choosing the anniversary jacket. Over 60% of the material in the jacket is recycled.

“When it comes to sustainability, our national teams have primarily focused on issues regarding raw materials, such as reducing wastage by using raw materials in several different ways, not using certain types of packaging and reviewing our transport methods. The sustainability aspect is also a big plus when choosing the chef’s jacket. The jacket isn’t only comfortable and practical to work in.

Norway is the most awarded country in the Bocuse d’Or’s history. It’s not easy to pinpoint exactly why Norwegian chefs have been so successful, Espen reflects.

“Of course, we have many skilled chefs who can deliver top performances when it really matters. From my position in NKL I see strong commitment, dedicated individuals and a huge willingness to work with determination to achieve goals and ambitions. Commitment from the business sector is also very important. We have a network of contacts and sponsors who can give us the necessary strength and resources to enable us to prepare and develop ideas and themes for the world’s largest and most important and prestigious competitions for national culinary teams. Visual expression and graphic design are becoming increasingly important. Of course we’re aiming for top positions in future competitions as well.”