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I N S I D E F A B R I K E R
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A U N I Q U E C O L L E C T I ON
Here at Segers, we have extensive experience in making practical clothing items for the restaurant business. Our line reaches beyond the classical white chef coats for commercial kitchens and we have no less extensive experience in making tailored items for restaurants with particular wishes.
As the chef increasingly is allowed to enjoy the restaurant limelight, our new Inside Out collection will be a welcome addition to the market. With its fashion textiles and details, even in leather, this collection is unique. So
keep on the look-out because it’s a limited edition. Of course, you‘re always welcome to contact us to place special orders.
no: 1082
TEGNERGATAN CHEFS JACKET WITH LONG SLEEVES COLOR BLUE SIZE C44-56 45% LINNEN 55% COTTON WASH 40 DEGREES TARIC NUMBER 52121410
THE INSIDE OUT CONCEPT
ISSUE 01. LIMITED EDITION 2014
WITH 280MM HEIGHT 397MM
LE T T I N G T H E A RT O F C O O KING E N JO Y T H E L I M E L I G H T
Because the art of modern cooking has moved from luxury restaurants onto our high streets and plazas, we developed the Inside Out collection and turned the traditional image of the chef inside out. The Inside Out collection is a cross between function and fashion. Traditional chef coats and aprons get a reawakening with the help of fabrics and details not previously seen in the kitchen. The result is a limited edition of coats and aprons for restaurants where the chef is allowed to stand out.
collection Out Inside The comprises ten items – five shirts and five aprons made from unique materials and with trendsetting details. The inspiration for the collection comes from the very latest denim trend, where coarse materials in all shades of blue characterize the fashion scene in Sweden and abroad. The hybrid idea is also a sign of the times.
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By combining existing dishes to create new ones opens up a whole new world. In the world of restaurants, the fusion between different cuisines is the latest big thing and now you can enjoy an Asian Tex-Mex main course and a Franco-American cronut (a croissant and doughnut cross-breed pastry) for dessert. But time flies both in restaurants and fashion and unlike Segers’ other collections, which always can be ordered anew, Inside Out is made from fashion fabrics that will only be found this season. Within a year, these items will seem dated, just like the fashion in general. Because the collection is a limited edition it’s easy to replace in time for the next big trend – a good way to make sure you always keep abreast of trends and remain at the forefront. No matter what the trend, Segers can always create a collection that is tailored to your needs.
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THE INSIDE OUT CONCEPT
ISSUE 01. LIMITED EDITION 2014
WITH 280MM HEIGHT 397MM
no: 1081
KOC KS GR Ä ND CHEFS JACKET WITH LONG SLEEVES COLOR DARKBLUE SIZE C44-56 100% COTTON WASH 60 DEGREES TARIC NUMBER 52121410
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THE INSIDE OUT CONCEPT
ISSUE 01. LIMITED EDITION 2014
WITH 280MM HEIGHT 397MM
no: 4074
FOLKE TS PA R K BIB APRON SIZE W75XL100CM COLOR RED/WHITE 100% LINNEN WASH 60 DEGREES TARIC NUMBER 53091900
no: 4071
L IL L A B OMME N WAIST APRON COLOR NAVY/WHITE SIZE W95XL45CM 100% COTTON WASH 60 DEGREES TARIC NUMBER 52094900
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no: 1084
JAKOB S GATA N CHEFS JACKET WITH LONG SLEEVES COLOR BLUE SIZE C44-56 100%COTTON WASH 40 DEGREES TARIC NUMBER 52085200
THE INSIDE OUT CONCEPT
ISSUE 01. LIMITED EDITION 2014
WITH 280MM HEIGHT 397MM
no: 1080
no: 4072
S :T H A N S G ATA N
H A M N T O RGE T
WAITERS JACKET COLOR LIGHTBLUE SIZE C44-56 100% COTTON WASH 40 DEGREES TARIC NUMBER 52083296
BIB APRON COLOR NAVY/ WHITE SIZE W95XL85CM 100% COTTON WASH 60 DEGREES TARIC NUMBER 52094900
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no: 4070
no: 1081
PA C K H U S P L AT S E N
K O CK S G R ÄND
BIB APRON COLOR DARKBLUE SIZE W70XL90CM
CHEFS JACKET WITH LONG SLEEVES COLOR DARKBLUE SIZE C44-56
100% COTTON WITH LEATHER DETAILS HANDWASH
100% COTTON WASH 60 DEGREES TARIC NUMBER 52121410
THE INSIDE OUT CONCEPT
ISSUE 01. LIMITED EDITION 2014
WITH 280MM HEIGHT 397MM
CLA S S I C S W E D I S H S T R E E T FO O D WITH A MODERN TWIST - S E GE R S P O R K A N D H O N E Y S AUSAG E
Making your own sausage isn’t just a great way to earn a couple of “oohs” and “aahs” around the dinner table, it’s also the best way to be make sure that the ingredients are fresh and of fine quality. This honey flavoured pork sausage is one of our personal favourites, and it’s super easy to make. Before you start: Try to keep the ingredients as cold as possible at all times. Wash your hands before you start and make sure all equipment is well sterilised.
IN G R E D I E N T S 700g pork 1 tbsp fennel seeds 1/2 tbsp sea salt 1/2 tbsp ground black pepper 2 tbsp honey 1 tsp fresh sage, finely chopped 1 tsp fresh oregano, finely chopped 1/8 cup red wine 1-2 sausage casings
FOLLOW THIS STEPS Start out by soaking the sausage casing in some cold water. Set aside the soaked sausage casing in a refrigerator. Cut the meat into small cubes and process through the meat mincer. Set it aside and let it cool in the refrigerator. Prepare the other ingredients by combining the fennel, sea salt, pepper, honey and fresh herbs in a mortar and pestle. Pound it good, pound it real good. Place the meat in a large mixing bowl and add the herbs, seasonings, red wine and honey. Mix well in a food processor or mixer (with paddle setting).
When you have made a good, solid mixture, do a sample run. Prepare a fry-pan, with a little oil or duck fat and make a small patty of mince mixture. Fry for a minute or two on each side until it’s thoroughly cooked. Sample and check for seasoning and flavour.
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Place your casing on the end of the sausage nozzle and tie a knot at the end. Place the meat mixture through the top opening and turn the machine on. Watch out for air bubbles. Slide the mixture through and tie a knot at the end of the sausage. Then twist the sausage into sections to make smaller sausages.
Freeze, refrigerate or cook the sausages immediately after they have been made. You will need to prick them with a sausage-pricker (yes, there is such a thing!) or skewer prior to cooking otherwise the casing will break.
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THE INSIDE OUT CONCEPT
ISSUE 01. LIMITED EDITION 2014
WITH 280MM HEIGHT 397MM
T H E C O N C R E T E JU NG L E IS IN FULL BLOOM
Our life in the big city is becoming more and more of a jungle, literally. You no longer have to travel to the countryside to get fresh locally produced crops. Now a days rooftops, balcony’s and windows are the new gardens. Life in the big city is the new house on the country. Great minds think alike. Segers new Inside Out Collection and the team’s theme for the Culinary World Cup, “Urban Sprouts”, are both created to interpret the new trend. Not only do they both strive to adjust to the new urban lifestyle, they also take the traditional views on cooking and fine dining to an entirely new level. Segers and the Swedish Culinary Team go way back and with the Chef coats- and jackets from Segers on their backs the team has worked their way to gold.
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no: 1082
no: 4073
T E G N E RG ATA N
L IL L A T OR G
CHEFS JACKET WITH LONG SLEEVES COLOR BLUE SIZE C44-56
WAIST APRON COLOR RED/WHITE SIZE W75XL85CM
100% COTTON WASH 60 DEGREES TARIC NUMBER 52121410
100% LINNEN TARIC NUMBER 53091900
BRÄNNERIGATAN
BRÄNNERIGATAN
CHEFS JACKET W. LONG SLEEVES COLOR BLUE SIZE C44-56
no: 1083
no: 1083 C HEFS JACKET W, LONG SLEEVES COLOR B LUE SIZE C44-56
no: 1084 J A K O B S G ATA N
CHE FS JACKE T W. LO NG LE E VE S CO LO R BLUE S IZ E C4 4- 56
no: 4073 L IL L A T OR G WAIST APRON COLOR RED/WHITE SIZE W75XL85CM
no: 1083
BRÄNNERIGATAN CHEFS JACKET WITH LONG SLEEVES COLOR BLUE SIZE C44-56
Segers is the market-leading manufacturer of professional clothing for the hospitality and healthcare sectors. Apart from a wide range of basic garments, Segers also work with designed lines and concept ideas. This enables you to create an integrated look and feel between food, the environment and people. We are convinced that the customer’s overall impression is lasting and that staff clothing is more than just an essential item.
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F Ö R E TA G S G ATA N 3 0 , 5 0 4 6 4 B O R Å S T E L 0 3 3 - 2 3 1 0 0 I N F O @ S E G E R S . S E S E G E R S . S E