We meet Henrik on a Wednesday afternoon at restaurant Brauhaus-Schmtiz where he works. The restaurant is calm with a few customers sitting by the bar, cooling down with a German Schöfferhoffer draft beer. It is 91 degrees outside but the restaurant is surprisingly chilly. We move to the back of the restaurant and before we start Henrik excuses himself for a minute and heads over to the table in the other end of the room. He has some remarks and pointers to give to the staff for the upcoming night. Henrik tells us that the whole staff eats together before the guests arrive. – It’ s a good way to make everyone comfortable and a great way to start off the night.
We begin talking about the United States and how he ended up here since he was born in Finland and later on worked and lived in Sweden. Henrik explains that he got a job working at a restaurant in the Caribbean for a Swedish couple. During his time there Henrik met his wife who was from New Jersey. Together they made the decision to move back to New Jersey and begin a new chapter of their lives. After some time in New Jersey they decided they would move to Philadelphia.
Henrik has worked all over the world but his interest in cooking and working in kitchens began during the years he was working and living in Finland and Sweden. Henrik undeniably has great knowledge from working
A Chef With A Dream Henrik Ringbom
in very different parts of the world. He tells us that Swedish restaurants have a very high standard and that the food culture is remarkable. However it’ s often very expensive to go out for a bite in Sweden and people aren’ t as likely to go out to eat as often as they are in the U. S, due to the high cost.
The kitchens are very different as well, Henrik tells us. In the U. S. they don’ t pay restaurant tax unlike restaurants in Sweden and because of that US restaurants have more money to spend on staff so the kitchens are more crowded. To make up for this, kitchens in Sweden are more efficient and the chefs are more versatile.
When we ask him if he thinks the attitude is rougher in the U. S compared to Sweden his answer is short“ without a doubt”.- It’ s much rougher but it always depends on what level you’ re at. Great restaurants are always tough no matter where you are.
Henrik started working in kitchens in his early twenties and his experiences during the years have shaped him to become the chef he is today.- When you’ re young you work hard and you ignore the fact that you’ ve worked for hours on end, he says. Today I have a family and I can’ t work 70 hours per week anymore, I have to delegate more tasks and take responsibility for the whole kitchen.
He tells us that Philadelphia is a great city for restaurants. This year approximately 100 new restaurants will open in the city and the demand for good chefs is greater than ever.- When I moved to Philadelphia it took me 4 days to get a job. Since there are so many new restaurants opening there’ s always a shortage of chefs. There aren’ t enough chefs today so with a hundred new restaurants next year the demand will get even greater. You have to find the right restaurant for every individual to get a good fit.
Working as a chef nowadays involves a lot more tasks than only preparing and cooking the food. Chefs are in charge of the whole chain- everything from staff and new recruitment to food suppliers and the demands from the restaurant’ s owner.- Half of my day is basically just planning. I always start the
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