I chose Restaurant Frantzén in Stockholm, Sweden for my stage for several reasons. After compiling a list of different restaurants and locations, I was very excited by the thought of working in Stockholm. I chose Frantzén because it is considered to be one of the best restaurants in Sweden. I have followed Frantzén for some time now and admire and am intrigued by the cuisine. A fusion of Nordic and Japanese techniques and flavors seemed like a very interesting concept. Having the chance to work in Chef Bjorn Frantzén’s flagship restaurant felt like an amazing opportunity that could help shape me and my career.
For the majority of my internship, I was part of the prep team for the restaurant. This team was in charge of preparing practically everything in some way, which the dining room team would finish for the guests. This included: receiving and storing orders, processing produce and proteins, gathering and organizing mise en place, preparing canapes, petit fours, and various pastry elements, as well as preparing staff meals. It was a lot of work and responsibility, but definitely a very important part of the kitchen team.
Toward the end of my time at Frantzén, I was given the opportunity to assist with service. In the living room on the top floor, I was able to have a hand in preparing canapes for the start of the guests’ meals, as well as petit fours and madeleines at the end of their meals. One floor down, in the service kitchen, I was able to assist in plating various courses, presenting dishes to guests, and assisting with any housekeeping or other needs of the chefs and dining room team.
I learned an incredible amount during my stage. This includes learning about different produce, proteins, and dry goods from the Nordic region, as well as fabrication, various production procedures, hospitality methods, sommelier information, and the importance of teamwork. I was also able to observe and learn how an entire team operates and functions at the highest level possible.
This experience helped me in many ways, all of which I am very grateful for. First, it helped me get out of my comfort zone and experience an entirely different culture. It was not easy adapting to the differences in a country I had never been to before, let alone living there for an entire month.
Secondly, this opportunity exposed me to the immensely high level of cooking at a three-Michelin-starred restaurant. Being a part of a team following rules and procedures designed to accomplish the high standards of Frantzén is something I will carry with me throughout the rest of my career. The level of cleanliness, organization, and precision was truly fascinating.
Lastly, this opportunity taught me a lot about Nordic cuisine as well as Japanese cuisine. It has taught me that simplicity is best, and working with local, high-quality ingredients is of utmost importance.
Overall, it was a valuable learning experience, and eye-opening to be exposed to new things in such a professional environment and I am very grateful and thankful for this opportunity. It has already had a very positive impact on me and my career. I will use everything I learned from this stage in some way, shape, or form, and will continue to build off this experience.
