This is what Friðgeir Ingi Eiríksson, owner of Eiriksson Brasserie, says about how he approaches the restaurant's tasks every day. This mindset served him well when the pandemic hit and new solutions had to be thought up quickly.
Friðgeir started young washing dishes at Hótel Holt and then went on to study culinary arts, which he says is world-class here in Iceland. The reason for this is the master craftsman system in Iceland. For a student, being able to work under the guidance of a master while also studying makes them ready for work immediately after graduation. The student thus acquires a certain practical sense and skill and can start as a fully-fledged employee.
After completing his studies, Friðrik went to France, intending to stay for one year, which ended up being five. There, he worked his way up to become the head chef at a Michelin-starred restaurant in two years. He says that experience shaped him for the future. There is a considerable difference between Icelandic and French cuisine. In France, for example, cooking is based on the seasons, and there is more work with ingredients associated with each season than here in Iceland. Friðgeir then returned home in 2007 and ran Hótel Holt with his father for ten years before he went into business with Eiriksson Brasserie.
Friðrik says the location of a restaurant is very important. He is now located on Laugavegur and notices a difference from being on Bergstaðastræti.
The philosophy behind Eiriksson Brasserie is diversity; we are neither an Italian nor a French restaurant. We just do what we want, he says, and that's why he chose to put Brasserie in the name of the place. He feels it is a broad concept and wants to connect it to the price and quality of the establishment. The menu is also designed for Icelanders, not foreign tourists, and Friðgeir believes that has been crucial in the current situation. The ingredients are as Icelandic as possible, but Friðgeir also emphasizes that the quality of the ingredients needs to be consistent throughout the year. This sometimes creates complications, and therefore, it is necessary to turn to foreign suppliers to some extent.
During the pandemic, Friðgeir had to think of new ways to serve customers, and in two days, he transformed the restaurant into a takeaway and home delivery place that has been very busy. It came in handy to be skilled at identifying the surface, finding the solution, and just getting started. He also opened a small shop with luxury goods. Then, he also had to think fast and just start producing for the fridge, he says.
You can subscribe to Augnablik í iðnaði on Soundcloud and Spotify