Interview with Alexander Carnolf
– Executive Chef at Långa Raden Restaurant, Hotel Skeppsholmen
1. Tell us about yourself and your background, and how your interest in food began.
I grew up in a restaurant and started working behind the counter when I was 10 or 11. It was my dad who more or less forced me into it—and that’s where my journey in the restaurant world began. For me, there was never any alternative; I knew early on that I wanted to be a chef.
At age 12, I started cooking at home, and then I continued working with my dad until I started school. I attended the hotel and restaurant program and never had to wonder what I wanted to do with my life—it was clear from the very beginning.
2. Tell us about the Långa Raden restaurant.
The culinary concept at Långa Raden on traditional Swedish home cooking, where we use plenty of cream and butter. At the same time, we try to make the dishes a little lighter by including fresh vegetables.
When I started here, there was a strong tradition of traditional home cooking, but that has begun to change, largely because conference guests are increasingly asking for vegetarian options. We adapt to these demands and always offer vegetarian dishes. I believe we are moving toward a greener kitchen.
3. What are your top 3 ingredients?
Roach roe, broccoli, and pasta.
4. Do you have a favorite item on the menu?
I love everything about Kalix roe, so we always have at least one dish featuring Kalix roe on the menu
5. What makes a good restaurant and the team behind it?
There are several key factors to creating a great restaurant and a strong team:
- A warm and welcoming attitude toward guests, where they feel cared for but not watched over
- Staff who love their work and consistent quality in the kitchen
- Food that tastes great and feels well-prepared
- A cohesive team where every member counts, whether they work at the counter or are sous chefs and chefs.
6. When is your job the most fun?
The job is most enjoyable when everything runs smoothly, despite the fast pace. When the team is at its best, the work feels most rewarding for all of us.
7. What are your short- and long-term goals for the kitchen?
One of our main goals is to ensure that the team is happy and that everyone is engaged.
Building and maintaining a cohesive and effective team is a major challenge, especially given the difficulties the industry faces in retaining staff.
We work hard to tailor schedules to our staff’s needs, and we’re seeing positive results in the form of a more cohesive team.
