Segers magazine spring 2023

Chefs’ favourites

Part of the industry for 80 years.

In this issue of Segers News Spring & Summer, we visit Pia and Jonas Dahlbom in Linköping to find out how they’ve experienced the first years of running their restaurant Dahlboms Mat and the start-up of their new venture, Bar Kusinen.

Besides actually supplying Dahlboms with their clothing, Segers has been providing clothing to the hospitality industry for 80 years. And we’re extremely proud that in addition to being a supplier, we are also a part of the industry, for example through our sponsorship of Bocuse d’Or and the Norwegian Culinary Team. One thing we have in common with the chefs on the team is a focus on details, which provides the conditions needed to perform better.

Finally, what are the chefs’ favourites? Are they your favourites too?

Mia Kinn/Marketing Manager at Segers

FIVE QUICK QUESTIONS FOR RUNA KVENDSETH

1. What are you doing today?

“I’m focusing on Chef of the Year in Norway together with my fantastic team.”

2. What is it about cooking that motivates you?

“Having the opportunity to make others happy and develop myself on several levels, including as a leader.”

3. Where do you get your inspiration from?

“I get inspiration from most things, such as good colleagues, competition arenas and much more.”

4. How do you want people to view you as a food creator?

“As creative and innovative in a different way.”

5. What will you be doing five years from now?

“In five years, I hope to be an influential force in sustainability while continuing to learn from the very best people, and perhaps be an inspiration for the next generation.”

OPENING A RESTAURANT WHEN NOBODY IS ALLOWED TO GO OUT

COURAGE, SWEAT AND TEARS

At last it was about to happen. The signed contract was there on the table. It was New Year’s Eve and married couple Pia and Jonas Dahlbom had just secured the perfect venue to start their dream restaurant. All that remained was to toast the new year ahead. They were really looking forward to 2020.

“Running a restaurant as a married couple has its challenges, especially during a pandemic.”

Linköping is smaller than Stockholm but is not a small town. Here at Nygatan 29, Pia and Jonas Dahlbom found their dream venue in which to open their own restaurant. The couple’s plan was to keep their jobs and work commitments in Stockholm for about another year while planning, setting up and finally opening their own restaurant in February 2021.

“Then the pandemic struck. We lost our jobs in Stockholm and Jonas’s work with Bocuse d’Or was suspended

indefinitely. All we had left was a gutted venue in Linköping,” says Pia.

The expenses for the project were mounting up, and with no income, the Dahlboms had to move to Linköping earlier than planned.

“We knew we had to be ready to open immediately after the summer. We were hoping the pandemic would have blown over by then, which it did. The problem was that then it came back.”

About six months earlier than planned, on 25 September 2020, Dahlboms Mat opened its doors. The business boomed, but after only about a month, the first restrictions were announced. Nightlife closed down.

“We had four euphoric weeks before the second wave hit, but those weeks were really wonderful. We were up and running, Linköping had welcomed us with open arms and bookings were pouring in. We realised our decision had been spot on.

1017 CHEF’S SHIRT (MEN’S) - OLIVE GREEN C44 - C64.

4579 BIB APRON - OLIVE GREEN 70 x 100 cm.

6109 CHEF’S POLO SHIRT (UNISEX) - BLACK 2XS - 3XL.

2502 DRESS - WHITE/BLACK XS - 3XL.

Dahlboms Mat was by no means the only restaurant to face tough challenges during the pandemic. But the government’ssupport package posed extra problems since the support was based on the previous year’s turnover. Dahlboms Mat had no turnover to report as the business had only just opened, so no support was granted.

“Running a restaurant as a married couple has its challenges, especially during a pandemic.” But we’ve always wanted to do everything together, and we couldn’t have managed alone. We got through this with the help of our wonderful staff.

It’s now nearly two years since the restrictions were lifted. Dahlboms Mat has become one of Linköping’s most popular restaurants, and the couple recently opened Bar Kusinen next door, which serves drinks and Asian street food.

“Now we’ve got through the pandemic and can seriously work on building our business. The important thing right now is to create a workplace where people can balance their private life with a career while working in a restaurant.

“Certain aspects, such as evening working hours, are hard for us to control. But we want to be the best we can in all areas we can influence, such as development opportunities, stress management, consecutive time off to spend with loved ones and a culture where people enjoy being at work. We want to attract talent and develop our staff like any other professional company,” Pia says.

PART OF THE HOSPITALITY INDUSTRY FOR OVER 80 YEARS

That wow feeling, it’s about all the details.

Details that help chefs perform better in the kitchen

Preparing for the Bocuse d’Or is a long journey that takes a huge amount of time, from the idea stage to the delivery of the finished dish. The Swedish Bocuse team with Jimmi Eriksson (captain), Thilda Mårtensson (commis), Tommy Myllymäkki (president), Martin Brag (coach) and Anders Isaksson (coordinator) has been training in the kitchen for up to 10 hours a day for the past year. In January they’ll get to show off the results of their work.

The Bocuse d’Or is the world’s most prestigiouscooking contest. Held in Lyon since 1987, it was both founded by and named after the celebrated French chef Paul Bocuse. It’s like a fashion show for food. The competing countries present their culinary creations on platters.

“The platter should have that wow feeling, which means it’s about all the details. It’s the little things that make the difference,” says Jimmi.

When preparing for the competition, the team selected clothes from Segers for their kitchen training sessions. Perfectionism played a key role here too.

To create the conditions needed to perform better in the kitchen, all the details of a chef’s jacket are important. That’s when you feel confident in the kitchen, Jimmi points out.

Visiting Martin Moses’s restaurant, Human.

new chef’s polo shirt, perfect in a warm kitchen!

6109 CHEF’S POLO SHIRT (UNISEX) - DARK NAVY 2XS - 3XL.

4078 BIB APRON - KHAKI GREEN 75 x 90cm.

6109 CHEF’S POLO SHIRT (UNISEX) - WHITE 2XS - 3XL.

1227 FLANNEL SHIRT (UNISEX) 2XS - 3XL.

4078 BIB APRON - DENIM 75 x 90cm.

1011 CHEF’S SHIRT UNISEX - BLACK 2XS - 3XL.

BIB APRON - DENIM 75 x 90cm.

6109 CHEF’S POLO SHIRT (UNISEX) - DARK NAVY 2XS - 3XL.

2311 KILT (UNISEX) XS - 2XL.

1013 SHIRT UNISEX - OLIVE GREEN 2XS - 3XL.

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.”

OUR NEW SERVING COLLECTION

ALL DAY BISTRO

Serving clothes that conjure up thoughts of a welcoming and vibrant restaurant. Here, the staff are as important to the overall experience as the food and the environment. “Fun dining instead of Fine dining.”

1211 SHIRT (MEN’S)WHITE/BLACK XS - 3XL.

6103 T-SHIRT UNISEX - BLACK 2XS - 3XL.

4068 WAIST APRON - BLACK 80 x 55 cm.

2502 DRESSWHITE/BLACK XS - 3XL.

6103 T-SHIRT UNISEX - OFF-WHITE 2XS - 3XL. 4068 WAIST APRON - BLACK 80 x 55 cm.

6103 T-SHIRT UNISEX - BLACK 2XS - 3XL.

4068 WAIST APRONDARK RED One size. 80 x 55 cm.

2502 DRESS - BLACK XS - 3XL.

1210 SHIRT (WOMEN´S) - SAND XS - 3XL.

CHEFS’ FAVOURITES

Here at Segers we go to work every day to do everything we can to enhance the restaurant experience. This is our mission, which is, of course, shared with the users of our products. With trend-setting chef’s jackets, innovative aprons and comfortable work trousers, chefs and serving staff get smart, stylish, modern and functional work clothes that simply help them perform at their best. Here are some of their top favourites from Segers. Which are your favourites?

Chef of the Year Jessie Sommarström wearing our classic 1094 shirt.

>> Fredrik Borgskog

I always use Segers at work and wear their garments with pride.

>>

Frida Bäcke, Socker Sucker

1024 CHEF’S SHIRT (WOMEN’S) - WHITE C34 - C50.

4574 BIB APRON - WHITE 75 x 90 cm.

1104 SMOCK (UNISEX) - WHITE XS - 3XL.

4334 BIB APRONNAVY/WHITE 90 x 100 cm.

Chef’s shirt, ideal for taller wearers.

>> Martin Moses, Human

1023 CHEF’S SHIRT (MEN’S) - WHITE C44-60.

4579 BIB APRON - SAND 70 x 100 cm.

1024 CHEF’S SHIRT (WOMEN’S) - WHITE C34 - C50.

4078 BIB APRON - WHITE 75 x 90 cm.

0568 ELASTICATED BRACES - BLACK