Jens Ericsson: “The environment in Grythyttan is amazing – I made lifelong friendships there”
Photo: Ulla-Carin Ekblom
A dyslexic who loved washing dishes – and who found his passion and confidence among the pots and pans in Grythyttan. Today, Jens Ericsson leads the Swedish National Culinary Teams to success around the world. He frequently and gladly returns to his alma mater as chef, lecturer, and mentor to new students who have joined the growing family at the School of Hospitality, Culinary Arts and Meal Science.
Profession: Chef and General Manager of Sweden National Culinary Team and Youth Culinary Team of Sweden
Studied: Culinary Arts for Chefs and Restaurant Waiters, 2002–2005
Jens Ericsson trained as a chef at the School of Hospitality, Culinary Arts and Meal Science at Örebro University. Today, he is the General Manager of the Swedish National and Junior Culinary Teams.
As a child, he loved spending time with his mother in the kitchen – and doing the dishes. For his practical working experience in the ninth grade, he wanted to see what it would be like to be a cook. Having studied hotel and restaurant management in high school, he knew the natural step would be to go on to university. But despite hard work and excellent attendance, his dyslexia had presented him with limitations. When his teacher and mentor encouraged him to apply to Örebro University and Grythyttan, everything fell into place.
“I wanted a hands-on profession. I knew immediately that this was what I wanted to do. If you can make cooking your job, it’s fantastic – as it doesn’t rely so much on writing and arithmetic,” says Jens Ericsson.
He fondly recalls his time at the School of Hospitality, Culinary Arts and Meal Science.
“The environment in Grythyttan is amazing, with so many like-minded people living and studying together in such a small area. I made lifelong friendships there. My time in Grythyttan helped me grow – and I’m less shy and reserved today.”
Jens Ericsson has many years of experience as chef and head chef in large-scale kitchens, catering, and fine dining. He has also been a Key Account Manager for restaurant wholesaler Martin & Servera. For the past four years, he has led the Swedish National and Junior Culinary Teams, recently extending his contract for four more.
“It’s incredibly challenging and rewarding – no two days are the same. One day, I’m in a shirt and tie negotiating sponsorship deals worth hundreds of thousands of kronor. The next, I’m ironing our chef team jackets and reviewing the documentation to ensure we’re on track with the dishes we’re preparing. Then I’ll head to Gotland to meet farmers and select ingredients for the next Culinary Olympics.”
Ironically, as a business owner and general manager of the culinary teams, his work does involve a lot of writing and arithmetic. His business administration skills and what he learnt about the importance of excellent hospitality are the things he finds most helpful in his job.
His strong ties to his alma mater remain to this day. Jens Ericsson regularly returns to Grythyttan to give guest lectures and, in recent years, has been responsible for the food and kitchen for the Annual Academic Celebration at Örebro University. He has also participated in Mentor Match at Örebro University for many years, mentoring students at the school.
“If a mentorship programme had been available during my time, I undoubtedly would have wanted a mentor – what a great initiative. The network you build in Grythyttan is invaluable. Sitting next to a Grythyttan alumni at a dinner is wonderful – you feel like you already know each other,” he says.
How does it feel to be honoured as an alumnus on Örebro University’s Wall of Inspiration?
“It’s incredibly humbling and such an honour. I’m extremely proud,” says Jens Ericsson.