YOUR ENJOYMENT IS HIS BUSINESS
Bengt Linde is a man who clearly likes to juggle several balls at the same time. As chairman of the Gothenburg Restaurant Association, Taste Gothenburg, part-owner of Michelin starred restaurant Fond and a driving force behind many of the city’s culinary initiatives, it is his job to ensure Gothenburg’s restaurants and chefs maintain their positive profile.
Tell us about your role with the Gothenburg Restaurant Association.
‘My job with the association involves helping restaurants in the city find the balance between competition and co-operation. Everybody in Gothenburg has a lot to gain from a vibrant, healthy culinary climate.’
You are obviously a busy man - where does your motivation come from?
‘Finding motivation is never a problem! I enjoy meeting and learning about new people. I enjoy acting as a connection between people in the branch. And I particularly enjoy seeing others enjoy themselves. When I think about this and what I do today, it was almost inevitable I’d end up working in the restaurant business and after 25 years, every day still feels fresh and challenging!’
Right now, what is the most important task you face?
‘At the moment, we’re focusing on developing co-operation between local restaurants and local produce suppliers. We’re committed to building up these relationships while at the same time ensuring that quality standards increase at the same rate as volumes of produce ordered. Our aim is to create a portfolio of high-quality local suppliers and a sustainable distribution system. Together with the restaurant owners and chefs who innovate using our Swedish food heritage, we are creating a defined structure to support them.’
What do you hope the project will achieve?
‘The aim of this project is to create a win-win situation for everyone – the restaurant owner, the chef, the produce supplier and last but not least the diner in the restaurant who can enjoy food of international class with a local twist.’
In your personal opinion, what makes Gothenburg stand out as a food city?
‘No hesitation here! Fish and seafood. Lobster, cod, mackerel – there’s something about the ocean on the Swedish west coast that can’t be found anywhere else. And of course, the fact that we have some of the world’s best seafood chefs here is a direct consequence of this. One of the most satisfying things about eating seafood here in Gothenburg is the ability of our chef’s to create beautiful dishes with all kinds of fish, not just the most expensive varieties – a great example of using local delicacies in the tastiest, most effective way. And of course, we do this with the utmost respect to the marine environment’
What does the term ‘Swedish food’ really mean?
‘For me, it means locally produced and a commitment to follow the seasons and trends with equal respect. Here in Gothenburg, the traditional ‘workers food’ (husmanskost) is something we’re really proud of. Simple food like rotmos (mashed root vegetables) and pannbiff are something tourists shouldn’t miss. Also, if you see the words dagens fångst (catch of the day) on a Gothenburg menu, you can be sure you’re in for a treat!’
When you’re travelling abroad, who do you turn to for local eating tips?
‘I’ve found that the ‘man on the street’ knows best. That can be a hotel bartender or concierge, taxi driver or newspaper seller. They’ll usually point you in the direction of somewhere interesting! New York is one of my favourite cities – mostly for the passion and multi-cultural vibe you feel on their streets and in their bars and restaurants. I like to think that our work promoting a similar kind of passion in respect of using what’s on our doorstep can help create a similar vibe here in Gothenburg.’
Tell us about your work with the local tourist agency, Göteborg & Co.
‘We have a common ambition – to ensure that everyone who visits the city enjoys a superior culinary experience, whether it’s a husmanskost lunch or freshly caught and prepared west coast lobster. One example of our participation is the catering we supply to the Tourist Fair that takes place every spring. Delegates from all over the world are in town and it’s our job to make sure they eat quality food made using locally produced ingredients and prepared by skilled local chefs. We’ve also co-operated with Göteborg & Co in establishing and developing links with other cities abroad and in recent years we have exchanged ideas and inspiration with similar organisations in Barcelona and Chicago. Their experience and unique viewpoints are invaluable when planning our own culinary vision.’
And finally, how can Gothenburg continue to develop its culinary reputation?
‘By using what nature has provided here on our doorstep. The seas, forests and fields of west Sweden are unique. Every season is distinct and the possibilities this offers when it comes to the food on your plate are endless. More and more, local chefs are creating and innovating on these terms so if we can make a positive contribution to this fantastic trend, we’ll be more than satisfied.’
2011-03-16