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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