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‘Be persistent, not pushy’ for Swedish career

Human rights expert Rhodri C. Williams tells The Local how moving from his Baltic island base to the mainland helped launch his career in Stockholm's international law community.

'Be persistent, not pushy' for Swedish career

“I married a woman from Åland, a Swedish-speaking island in Finland. We lived there for five years and during that time I was working as a consultant,” US-native Rhodri Williams, 43, tells The Local.

“A survival strategy really as there was no organization on Åland which does the kind of stuff that I have been doing.”

When Williams moved to Stockholm together with his family, he was expecting his career to stabilize, but breaking into the international law proved a greater challenge than he had expected.

“I thought that I would pretty quickly roll up the consultancy and maybe get a job here, in my branch, but it took quite a while,” he says. “When I did eventually get a job it was facilitated by the fact that I was hired by someone who I had worked with previously in Bosnia.”

Williams has almost 20 years experience working in the human rights field and it was the job in post-conflict Bosnia which helped to launch his international career.

“I was working there for an organization which was monitoring the situation for people who were forced out of their homes by the war. My specific job was to look at how they could get their homes back and then return if they wanted to return.”

He explains that the experience gained in Bosnia enabled him to establish himself as a consultant lawyer specializing in land rights issues, a job which has taken him to countries as far afield as Colombia, Cambodia, Turkey and most recently in Libya.

Identifying Sweden as a country which had a number of people working within the human rights field, he expected his broad experience to open doors but the delay in finding stable employment is a recurring theme of the interview.

“I think it takes a fairly long time to work your way in. Part of it was due to specific things. I work with development issues, human rights issues and right about the time I came, Sida was busy shedding a huge number of highly-qualified HR and development experts,” Williams says, referring to the Swedish International Development Cooperation Agency.

“I think it was a pretty saturated market, but I do think some of the stereotypes hold in the sense that it is easier to work your way into a job once people know you and they trust you.”

Williams explained that while Sweden has an established reputation working in the human rights field, the community in Stockholm remains small and in comparison to more international arenas such as New York City and Geneva the status of outsider is less expected.

“I think to an extent there is a greater degree of comfort with people you can place,” he says.

But despite the evident challenges for an American in Stockholm, Rhodri Williams managed to get that foot in the door by deploying the “survival strategy” that had served him so well on Åland. Furthermore, in his current role as a programme manager working with post-conflict Libya, working for a Swedish organization does have its advantages, he points out.

“Sweden has a very good reputation abroad, as a good broker which manages to be neutral in political disputes but concerned with human rights. I certainly have a lot less explaining to do saying that I come from a Swedish organization than (saying) I am American.”

Williams explains that while Geneva and New York may offer greater career opportunities, Sweden offers him and his young family a sound work-life balance and for a small country also has plenty to offer a human rights expert.

For those looking to get ahead in Sweden, in any field, Williams offered the following advice:

“It is quite important to be persistent, but not pushy, to engage and understand that simply by discussing issues of common interest with people doesn’t necessarily lead to further steps, such as an invitation to come in and talk over lunch.”

“To put it very colloquially, to get ahead you probably have to kiss a lot of frogs, do a lot of fika,” he says, adding that it is important to tailor a job application to what is needed and not just turn up and present what you can do.

Peter Vinthagen Simpson

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EMPLOYMENT

‘Success is all about having the right spices’

Karim Rezaul, owner of Sweden's Indian Garden restaurant chain, tells The Local about his newest restaurant, life for a Bangladeshi man in Stockholm, and the importance of "having the right mix of spices" to spark a successful Swedish career.

'Success is all about having the right spices'

Karim Rezaul was born in Bangladesh, and after a stint in the UK in the mid-nineties decided to take a chance on Sweden – even though the Indian food scene wasn’t so strong back then.

“I came here in 1995 after I met a woman who lived here,” he tells The Local on the site of his fourth and newest Indian Garden restaurant in Liljeholmen.

While the Swedes still hadn’t developed tastebuds for good Indian food, Rezaul busied himself with getting married and experimenting with the right spice mixes while working at a number of restaurants around the city.

IN PICTURES: Take a close up look at some of Chef Rezaul’s dishes

“I worked in many places, always making my own spice mixes; I played around all the time. When I found which ones worked, the ones people really, really liked, then I wrote them all down,” he says.

Eventually, after being employed at the Indian Garden on Stockholm’s Södermalm for six years, Rezaul purchased the restaurant in 2002 and unleashed his secret recipes on diners who quickly lapped them up.

“I changed the whole concept,” he says. “And my wife was a great waitress. Together, it worked.”

And it worked indeed. Word of mouth spread, and before long, Rezaul opened another restaurant, and then another. Now, in September 2013, he’s opened his fourth – Indian Garden Liljeholmen.

“This area is really nice, one of my favourite places in Stockholm. The water’s right there, the city’s close. A lot of people in this area asked for a good Indian restaurant in Liljeholm so we took the chance,” he explains.

The restaurant, a two-story locale with enormously high ceilings and views over the harbour, is located on the Sjövikstorget square just a few minutes walk from the Liljeholmen metro.

For Rezaul, cooking has been a lifelong dream that was born after he cooked with his mother as a child. In fact, one of the dishes on the new menu – the Lamb Roshnai – is dedicated to the memory of his grandfather, who also cooked the same dish. “When I miss him, I’ve always cooked it,” Rezaul says wistfully.

The secret to his culinary success?

“You’ve gotta have the right mix of spices. Swedes don’t like things that are too strong, not as much as we do in Bangladesh for example. And good presentation is important too, of course.”

While Rezaul claims to be no guru on giving advice to those wanting to move to Sweden, he admits that the language is one of the keys to success.

“Swedish is really important to learn, absolutely. I couldn’t go to school so much with my restaurant commitments, and just learnt by speaking with people I met, quite simply. And outside of the restaurant branch, my best advice to people is that Sweden is a great country to study, you can really take a chance on that,” he says.

“My only complaint about Sweden is the cold, but I love it here in the summer,” he adds.

“But I’m very motivated by the possibilities of the future. Swedes didn’t like Indian food so much ten years ago, now they love it,” he says, acknowledging that his restaurants have had a large part in making Indian cuisine a staple among Swedish restaurant goers.

As for now, Rezaul isn’t planning to open any more restaurants. Instead, he’ll focus on the new Liljeholmen location and his other three.

So lastly, what does the Bangladeshi expert on Indian food think about Swedish cuisine? Do Swedes have good food taste?

“Yes, overall, they absolutely do. When it comes to Swedish food, some dishes are quite good indeed. If I had to pick a favourite, it’d have to be the Wallenbergare,” he says with a laugh.

Oliver Gee

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