Johan JURESKOG

Education

KOCK PÅ GÅNG

Kock på Gång (Chefs in the Making) is an innovative Swedish initiative that uses cooking as a tool for social inclusion and professional integration for vulnerable young people and young adults. Founded by four experienced professionals from both the hospitality and social sectors, the program was created in response to two major challenges: the growing shortage of chefs in Sweden and the exclusion faced by many young people struggling with educational difficulties, mental health issues, social vulnerability, or the risk of delinquency.

Rather than relying on traditional classroom teaching, Kock på Gång embraces a learning by doing approach. Participants develop practical culinary skills directly in professional kitchens, receive an apprentice salary from day one, and are offered guaranteed employment upon completing the program.

Beyond culinary training, the initiative aims to provide young people with structure, a sense of belonging, and the opportunity to build meaningful careers. Its founders believe that the demanding and highly collaborative nature of the chef profession can offer a positive alternative to destructive environments and help young people regain confidence and purpose.

Convinced that experience is often more valuable than theory, the team behind Kock på Gång promotes a deeply human vision of gastronomy, where cooking becomes a pathway to self-esteem, independence, and social integration. The program demonstrates how the hospitality industry can simultaneously address labor shortages and tackle pressing social challenges.

Co-founded notably by social worker Sascha Abdelnabi and hospitality professional Cristian Alcarruz, the program enjoys the strong support of chef Johan Jureskog.

Movement

The Chefs’ Manifesto

More than just a statement of intent, The Chefs’ Manifesto is a global movement, now supported by over 1,600 committed chefs across 95 countries. Together, they’re cooking up a true revolution: reinventing how we feed the world to make it fairer, more sustainable, and more humane.
Inspired by the United Nations Sustainable Development Goals (SDGs) and driven by the SDG2 Advocacy Hub, the Manifesto lays out concrete actions to turn the plate into a tool for change. Whether in their kitchens, by leading by example, leveraging their purchasing power, or raising awareness for collective consciousness, chefs are called to take action across eight key areas:
Choosing ingredients that are good for the planet
Protecting biodiversity and animal welfare
Supporting small-scale producers
Valuing natural resources and reducing waste
Celebrating local and seasonal cuisine
Championing plant-based ingredients
Educating on good nutrition and food safety
And most importantly, making good food accessible to all Since its launch in 2017, chefs have been joining the network, to not only share the amazing work they are already doing, but connect to a bigger, global goal – achieving good food for all.

Far from being a lofty wish, this change is a daily commitment. To unite this vibrant community—who may share recipes, but above all share a vision—The Chefs’ Manifesto has launched a namesake podcast, created programs like Bean is How, provides a wealth of resources, and organizes gatherings and events around the globe.
The goal: to take concrete action and drive deep transformation of the food system. By joining the movement, chefs do more than just cook—they inspire, unite, and change the world.
To cook is to choose—and to resist.

https://www.instagram.com/chefsmanifesto/?hl=fr

Johan JURESKOG

KOCK PÅ GÅNG

The Chefs’ Manifesto

Other Committed people

Imrun TEXEIRA

Mariya UN NOUN

Yoshitaka MIYAMOTO

Carla Viana

Paul STRADNER

Julien PILATI