Wilma Byström, 18 years old, embarked on her culinary journey during her first year in the Hotel & Restaurant Programme in Sweden. She showed great interest, drive, and determination, and so Clarion Hotel® Umeå gave her a summer job working as a breakfast chef.
During her second year, she spent the autumn semester working in the à la carte restaurant, NÒR, where she learned the importance of teamwork and speed in a professional kitchen! She subsequently did more work experience at the hotel, as well as some paid work at NÒR, and in the events and breakfast kitchens.
When it was time to arrange work experience in the spring, she wanted to go one step further – her sights were set on Stockholm or Gothenburg! As we have numerous talented colleagues all across the Nordics,she got in touch with Sofia B Olsson at VRÅ in Gothenburg to ask whether they might be able to take Wilma on. Sofia took on the role of supervisor and Wilma returned from Gothenburg with a much broader foundation to develop her skills.
"This summer, she will be working full-time at NÒR, and I am convinced that she will do a great job thanks to all the knowledge and experience she has gained”. says Nils Albertsson F&B manager Clarion Hotel Umeå
As a way of fostering the link between industry and education, Clarion Hotel® Umeå allows students participating in Dragonskolan’s Visita-certified trainee programme to take over the running of its restaurant for a day. The concept is partly based on presenting ourselves as a good employer, while also teaching students to take responsibility early on in their careers. The students decide the menu once they have been given a thematic brief about the style and atmosphere of the restaurant, as well as information about produce prices and how the kitchen itself is designed to be used. Their work is then evaluated by a supervisor and a teacher to determine their final grade.
“It is so incredibly rewarding to have driven and motivated students who want to develop in this industry. Wilma is a great example of how far you can go within Strawberry if you’re driven and hungry, since it provides a great platform for young people to develop and progress. She is a shining example when it comes to young, driven and determined chefs who know what they want with their career. Then it is easy to be a supervisor“ says Nils Albertsson
