A place in the kitchen.
A stronger community.
As one of our ambassadors, you are passionate about Chefs Camp and Skörden and this fantastic initiative to reduce exclusion and being left out of society. Through our program, participants get the chance not just to train as chefs, but also to experience the exciting and dynamic world of food preparation and gastronomy. Our industry is full of opportunities, and we are proud to be able to help young people discover and develop their talents.
Do you want to join us and make a difference?
As an ambassador, you get the chance to be a part of our inspirational efforts and support a worthy cause. We encourage you to send an inquiry to info@chefscamp.se to become a part of our passionate team. We look forward to hearing from you, and together we can create a brighter future for so many young people!
OUR AMBASSADORS
We are the faces behind Chefs Camp
Chefs Camp was started by chef and restaurateur Melker Andersson, together with entrepreneurs Alexander Throne Holst and Casten von Otter, both successful business leaders in Sweden. The coaches in charge at Chefs Camp are the highly skilled chefs Jimmy Lappalainen, Claes Grahn-Möller and Thomas Kihlström. Chefs Camp also relies on the engagement of our restaurant patrons as well as our ambassadors’ important contributions.
Chefs Camp - from exclusion to community
There are too few chefs. And too many in exclusion.
The restaurant industry today has a tremendous shortage of chefs who are ready to prepare food already from their first day on the job. But culinary schools currently aren’t organized with this in mind. Which is why we started Chefs Camp - it isn’t a culinary school, it’s a seven-month apprentice program in a real professional restaurant kitchen. Here, young people who have been excluded from society can learn how to prepare food in real time, with coaching from professional chefs. The food they prepare is served to actual patrons at the restaurant Skörden in Stockholm.
One of Chefs Camp’s founders is Melker Andersson, who has worked as a chef for over 40 years. He sees the project as having two purposes.
“Too many young people find themselves left out. By giving them the chance of a job in an industry that’s begging for staff, Chefs Camp contributes to change with a dual beneficial purpose. The idea is to plant the seeds in the kitchen at Skörden and get them to grow over six months. The new professional chefs and the industry can then share in the harvest. And that is why we gave the restaurant its name, which means “the harvest.”
Help improve the restaurant industry - and society. Become an ambassador!
Text
