Teaching for the future

Given how hard it is to fill vacancies, far too few choose to train as chefs, waiters, bakers or pastry chefs. Currently 87 students are taking part in the three-year restaurant and food programme at Anders Ljungstedts upper secondary school, but there’s a lot going on in Linköping to raise the status of these vital trades, and thereby increase applications to the school.

"We offer a very broad education with great teachers, equipment and premises” says headmaster, Madelene Arvendal Lindborg. “The students who study here are very happy and even though it is a vocational programme, our graduates can choose to go onto higher studies afterwards if they want to,” she adds.

"The big advantage is an almost one hundred percent guarantee of a job in the industry afterwards, and no obstacles in their way if they choose to go to university afterwards,” adds Marie Persson-Stopar, a team leader and teacher at the school. “And there are many options to further train and specialise within the trade.”

After the first year, the programme has two specialisations: kitchen/serving and bakery/patisserie.

"It’s great that we have this close cooperation with the industry,” says Persson-Stopar. “The students are well taken care of when they are out on their internships and they always make a good impression on the employers. For the students, the chance to moonlight on evenings, weekends and holidays at the same time as they study is a big plus,” says Madelene.

Competing in the Swedish Championship

Over the years, several students have done so well that they have qualified for and participated in various competitions within the Swedish School Championships. Four of today's third-year students who reached the championships are classmates Gustaf Kullberg and Alicia Nord (studying patisserie and bakery), and Oscar Harrström and Belinda Gidholt (kitchen and serving).

All four students are very happy with their choice of school and programme, and are convinced that the competition adds to their everyday studies.

"It's exciting and fun to test yourself against students from other schools in Sweden,” says Gustaf. “For us in bakery and patisserie, the competition begins with 75 minutes of prepping of non-bakery items.”

"The next day we have four and a half hours to bake four different kinds of bread, 60 buns in four different shapes, 60 Viennese breads in four shapes and two cakes,” Alicia continues. “With the time pressure that’s involved, it is important that we’re managing our time well and work in a structured way. Afterwards, a jury scores us and selects a winner," she says.

Oscar and Belinda qualified for the Swedish Serving Championship in the Traditional and Classic categories.

"It's important to be very thorough and set the table nicely with, among other things, four different napkin folds – and to serve both food and wine in the best possible way,” says Belinda. “Even though it's called the Serving Championship, it’s about so much more than that," she adds.

"Yes, we have to demonstrate to the jury that we can fillet, flambé, slice and decant wine," Oscar adds.

"It was one of our teachers who thought we worked so well as a team that we should compete together," Belinda says.

The school really supports students competing.

"We spend a lot of extra time supporting and helping them to perform as well as possible," says Marie Persson-Stopar.

The four students think that they have chosen the right kind programme and trade.

"Yes, on one hand, it's more fun to cook and serve,” Oscar laughs. “And to be honest, I’m not that keen on the 4am starts it takes to be a baker."

“Haha, but it's nice to get up in the morning and get to work when it's real quiet,” says Alicia combatively. “Though there are actually several different alternatives for us in bakery or patisserie,” she adds.