After several years as a chef at various restaurants in Oslo,Pål Brenden Dahl made a choice.
Elverumsingen had had enough of life in the capital.
– I wanted to get back to my hometown, explains Pål, Who got a job at Café East.
After a short period, he applied further adn ended up at Obs Café at Amfi, where he was hired as sales manager in café and the bread department.- For me it was a new challenge. Not only is being a chef, but also having both staff and finance duty.
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From Michelin to Coop
With a resume where he can refer to the Michelin restaurant wrong, as well as the acclaimed wine and pizza restaurant Vinofeket, Obs Café in Elverum may not sound as cool.Bread baker: Pål thinks they sell the city’s best bread: – The dough topics are produced on Lena on Toten, and we raise and fry the bread here, every single day. They are by far the best of the city.
Photo: Anita Høiby Gotehus (East Lending)
– it was a nightmare
for Pål, it is extra special to see the development in the cafe he was employed by in 2023.
Shortly after he started, he had to take an unexpected break for one year.
The body said stop.
– I was sick for a year until February, and did not start the job here in the way I wanted, says Pål, who struggled with nerve problems in my stomach and had to be operated on.
– It was a proper setback. Getting bed and softening,and not working,was a nightmare for me. It was a heavy and depressing year.
For a man who usually has a huge energy level, the year that was on sick leave was anything but a dance on roses.
– I as a person have another couple extra gear,and like that there is action around me.
-When I could finally start working, the Oslo passion really came back. Now I feel we have been building very well on it in recent months, says Pål.## A New Culinary Venture: From European Recognition to Local Possibility
A local cafe is experiencing a revitalization thanks to a new owner embracing innovation and leveraging past expertise. Pål, the cafe’s proprietor, is introducing a pizza menu, building on a strong foundation of culinary skill and a commitment to quality.
“I’ve been incredibly fortunate to have the freedom to shape this workspace according to my vision,” Pål explains. “The response to new ideas has been overwhelmingly positive, and starting with pizza felt like a natural fit.”
This isn’t simply a return to a familiar dish for Pål; it’s a continuation of a proven track record. He previously honed his pizza-making skills at a renowned establishment where his creations were recognized on a continental scale – achieving a ranking as the 12th best pizza in Europe. This experiance provides a solid base for delivering extraordinary pizza to the local community. Consider the booming pizza industry; in 2023, the US pizza market alone was valued at over $46 billion[[1]],demonstrating consistent consumer demand for this classic comfort food.
Beyond the kitchen, the cafe is also expanding its offerings by securing the necessary licensing to serve alcohol. A staff member has successfully completed the required certification under the Alcohol Act, enabling the cafe to broaden its appeal and provide a more comprehensive customer experience. This strategic move positions the cafe to capitalize on the growing trend of establishments offering both food and beverage options, enhancing its potential for success and establishing it as a vibrant local hub.