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Alumni with good taste

Three alumni – Susanna Bill, Daniel Damberg and Julia Tuvesson – with three different educational backgrounds at LU were all drawn toward the tasteful world of cooking and baking. 

They have proven to be quite good at what they do and you may even recognise their creations from TV, Instagram or the bookshelf. Get some foodie inspiration for the upcoming spring!

Check out our interviews with these alumni here:

Susanna Bill – Passionate food creator on creativity and healthy cooking

Daniel Damberg – LTH alumnus Daniel combines his banking job with baking hobby

Julia Tuvesson – Cooking on a student budget led to a career as a food entrepreneur

 

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5 quick questions for the vice-chancellor

Vice-Chancellor Erik Renström Lund University
Vice-Chancellor Erik Renström

Erik Renström has been in his role since 22 January 2021 when he was inaugurated as the new vice-chancellor of Lund University. He has previously been the dean of the Faculty of Medicine and is a doctor and professor in experimental endocrinology with extensive academic experience. We had the opportunity to ask him 5 quick questions.

1.

What is your most important task as vice-chancellor of Lund University?

Formulating the way ahead for Lund University over the next few years and explaining the common thread through the University management’s efforts to bring about this progress.

2.

The University’s strategic plan states that collaboration with alumni shall be further developed. Why is it important for alumni to be engaged in the University’s work and what can the University offer them?

– Alumni are extremely important ambassadors who have that special credibility that comes from having experienced the University themselves. Through its renown and standing, Lund University can contribute to their success, but also offer an ever-expanding network throughout their lives and serve as an anchor in a constantly changing existence.

3.

Many of the University’s activities have been conducted digitally during the pandemic. How do you envisage Lund University’s “new normal” in the future?

– In many different ways. We will establish a better thought-out approach to remote working and remote studies. We will carry out more work from home, but also value the community of the workplace more strongly. We will take care of it and not take it for granted.

4.

What has your own experience been of Zoom meetings, coffee breaks in Teams and your home office?

– It has gone really well! I even had a Christmas party on Zoom. It was really great to be able to crawl straight into bed afterwards.

5.

If each day had two extra hours, how would you use them?

– Three quarters of an hour for one or two extra meetings, three quarters of an hour for writing and half an hour to do some kind of workout.

2021-03-05

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A cell for the noisiest and most unruly – or – Where was the University lock-up?

the Uppsala students’ carnival procession 1910
By 1910, the lock-ups at Swedish universities had long been a thing of the past. However, this did not stop a mobile “prubba” turning up in the Uppsala students’ carnival procession that year. Source: Uppsala University Library.

Part 1

One of the more tragic events in Lund’s academic history took place on 7 September 1829. Under circumstances that have never been fully clarified, the then theology student and member of the Gothenburg student nation, Jacob Wilhelm Blomdahl, beat to death his fellow student and nation member Anderas Emanuel Landén. For this crime, Blomdahl was sentenced to death by beheading, and as this took place before 1853 – i.e. during the period when Swedish universities still had their own jurisdiction over their employees and students – it was the University’s own board, the consistory led by the vice-chancellor, that passed the death sentence.

This article will not, however, be yet one more account of this crime – what became known as the murder at Locus Peccatorum (the House of Sin) – as this has already been described in detail in at least two books: by the legal historian Kjell Å Modéer in Brott vid Lundagård (1989), and the author K Arne Blom in Skumraskbravader (Old Lund Yearbook 1974). In addition, the murder was just recently the subject of a long edition of the Faculty of Law’s podcast, Öppet fall in which I had the pleasure of acting as a pundit with programme presenter Elsa Trolle Önnerfors. In that particular capacity, I was however asked a question that there and then I could only answer in a somewhat vague and preliminary way. The documents from Blomdahl’s trial state that between interrogations he was detained in the University’s holding cell or lock-up (“proban” in the Swedish of the time), but where exactly was it? Modéer states that it was “in the Academy Building (Kuggis), built in 1802, located east of the King’s House in Lundagård”, whereas according to Blom it was “housed in the city jail in an old stone building south-west of the cathedral on Kyrkogatan”. After taking part in the programme, I have not been able to restrain myself from carrying out further research on the matter, and in the present two-part article I hope to be able to deliver a much more certain answer to this question, but above all tell the whole story of the lock-up in Lund; something that as far as I know has not been done before.

Photo of excerpt from church regulations in 1571
The first known use of the term “proba” (lock-up) printed in Swedish: church regulations 1571. Source: Google Books.

For “negligent priests or disruptive devils”

It should be clarified from the start that the phenomenon of a so-called “proba” – also written as “prubba”, “probba”, “probben” and a number of other variants in Swedish, all deriving from the Latin word for “trial” – is by no means unique to Lund University or even to the Swedish university world in general. The oldest written reference to the word that the Swedish Academy Dictionary has succeeded in finding is from Laurentius Petri’s hand-written draft of church regulations in 1561 (printed in1571), which states, among other things, that a priest who “drinks until intoxicated / to the extent that they are incapacitated / he shall be given a requisite punishment in the Probo etc.”. From this it can be surmised that the “proba” was originally a church prison, intended for the detention of misbehaving priests, and that such lock-ups were found in all bishopric cities, as it was there, of course, that the bishop and cathedral chapter exercised their jurisdiction over church folk. However, the bishopric cities also had the Swedish upper secondary schools of that time, and these were also under the control of the church for a long period. Therefore, the bishopric’s various lock-ups, to quote old Lund professor Ewert Wrangel, came to have the double function of a holding cell for both “negligent priests” and “obstinate pupils”, and it is possible to imagine that over time the latter group – mischievous schoolboys – came to dominate the benches in the lock-ups. The only known preserved lock-up in Sweden – located close to both the cathedral and the Rudbeck upper secondary school’s old main building in Västerås – is also primarily referred to as a “school jail”.

picture of building - preserved school lock-up in Västerås
The preserved school lock-up in Västerås – the building’s oldest parts are from the Middle Ages. Source: Wikimedia Commons, photograph: Sniper Zeta, (CC-BY-SA-4.0). The photo is partially cropped.

However, the few Swedish universities in olden times were also located in bishopric cities and had strong connections with the church. That is why it is not surprising that the lock-ups in these parts came to be linked with the dominant group of wayward and noisy youths there: the students. The fact that one or two stays in the institution’s detention facilities could almost be seen as a commonplace student activity was indicated by Anna Maria Lenngren’s poem “Biographie”. In this parodic description of a 50-year-old man’s life – written in the first person – the narrator happily depicts their student years thus:

But learning does its labours have,
So as a student, I was quite persistent,
About the city folk, small pamphlets I wrote
Went roaming wild on the streets each night,
And with the fanatical journeymen did fight,
In the Proban you could often see me –
And with the greatest honour I took my degree.

In this poem, Lenngren placed the speaker’s studies in the city where she was born, Uppsala. If he had actually existed, his cell should therefore have been located in the Consistory Building, built in the 1700s, on St Erik’s Square, which has a lock-up on the ground floor. Alternatively, he may have been held in the somewhat later, more well-known holding cell in the so-called cathedral porch stairwell. It is often mentioned in tourist guides and was in use until 1833. Even earlier, there had been a building in the Gustavianum courtyard – also the location of the academic printing house – which acted as Uppsala’s “prubba” (which seems to have been the most common name for it in Uppsala).

the Uppsala students’ carnival procession 1910
By 1910, the lock-ups at Swedish universities had long been a thing of the past. However, this did not stop a mobile “prubba” turning up in the Uppsala students’ carnival procession that year. Source: Uppsala University Library.

Queue for the lock-up

So where was the lock-up in Lund? The answer is that its location, as in Uppsala, shifted over time. That the existence of a lock-up was a presupposition even at the time the University opened is stated clearly in the institution’s oldest policy document, the 1666 constitution; among other things from the rule that the key to the jail was among the things that were to be ceremonially handed over at every change of vice-chancellor. A practical problem, however, was that the young institution in its first 20 years did not own any of its premises. Thus, it was always a question of being totally dependent on borrowing premises from others, and it was mainly from the church. It is therefore logical that the very first student jail came to be housed in the basement of the medieval Chapter House, a building long since demolished, which stood in Kraft Square – then a churchyard – semi-detached to the cathedral’s north-east corner. On the upper floor was the cathedral chapter’s meeting room, but in the cellar, space was prepared for the newly opened University’s lock-up. In his University history published in 1868, Martin Weibull gave the following description of the premises and their use at the time:

The lock-up consisted of an arched cellar in the Kraft churchyard, somewhat raised above ground. It was equipped with doors strengthened with iron bands and had iron bars for windows. It could not hold many people at the same time, so when in 1708 18 to 20 students were sentenced to jail at the same time for nocturnal disturbances, wearing disguise in public, noise and violence during the spring market, the lock-up could not take them all, so that the most guilty had to serve their time before the less guilty could be admitted.

The fact that the lock-up was extremely overburdened at times should not be interpreted as the students being thoroughly engaged in criminal behaviour. It was not only breaking general Swedish law that could lead to a stay in the lock-up, but also contraventions of the University’s numerous internal rules of conduct. The offences that could lead to detention in the lock-up included mooching around the city on Sundays instead of going to mass, playing cards and dice, and failing to appear if called to an interrogation with the vice-chancellor. However, the most common reason why the students of that time ended up in the lock-up would probably have been – as in the example from 1708 above – generally rowdy behaviour, especially at night and under the influence of distilled spirits from the city’s many taverns. It was again Martin Weibull who, in a separate essay in 1877, suggested that “the young students’ source of amusement in the 1720s was to wander around the university city in large groups with swords at their side and loaded rifles in hand”, when they would, while singing and bawling, shoot with both powder and shot over the inflammable thatched roofs. It is therefore mainly for this type of “wild, mischievous antics” that the records of the time show students sentenced to a few days’ detention in the lock-up.

Lund students equipped with rapiers of the 1680 vintage
Lund students equipped with rapiers of the 1680 vintage, or at least how they were envisaged in the “historical pageant” that was staged for the inauguration of the main University building in 1882. Source: Lunds och Lundagårds minnen – Historiskt festtåg (Lund 1882).

How common these antics and subsequent spells in the lock-up were in the late 1600s and early 1700s can be gleaned indirectly from sources such as the annual report that the mathematics professor Anders Spole published when he relinquished the role of vice-chancellor he had in the autumn semester of 1672. He expressed his gratitude for the “academic youths’ calm and dignified behaviour, that has so characterised this half-year, that during this time no public complaint against these youths has been made and there has been no need for any punishment” – something that would scarcely have been worth mentioning if it had not been more the exception than the rule.

The fact that the academic youths were far from always behaving in a “calm and dignified” manner can also be seen from details of the reactions to being sentenced to detention in the lock-up. The locking up of a student often led to loud and occasionally even physical protests from their fellow students. The lock-up’s “lock and doors were often broken”, recounted Weibull, and there were instances when things could get even more furious. There are witness accounts from 1675 that students literally stormed the premises armed with axes and other weapons, and in 1704 a dissatisfied and armed group of students behaved so threateningly that the lock-up guard felt compelled to escape to the vice-chancellor’s residence!

On other occasions, however, the punishment was taken in a more easy-going way. There are actually accounts stating that large groups of students often chose to visit a locked-up fellow student for regular organised parties in the cell. This was done, for example, by the Skåne student nation in May 1689 when one of its members “Monsieur Bergsteen was in the lock-up”. The party cost 7 crowns and 17 pence. Not surprisingly, “drinking and noise” could result from these, let us call them “internal” gatherings, and in 1692 things got particularly out of hand. The guard on duty had not only let the carousing students into the cell but had also “sat in the lock-up and after a lot of drinking was excessively drunk”. The party ended with the guests removing the cell door from its hinges! These conditions were hardly specific to the fledgling Lund University, as attested by the Uppsala University historian Claes Annerstedt, who wrote regarding the situation in the city at the time that “the student lock-up […] is almost considered to be a place of amusement”. The Lund professors even discussed among themselves the possibility of fining students instead of sending them to the lock-up “which is only an occasion for scandal and other things”.

watercolour of the Chapter House
In 1805, the Chapter House – the site of the first lock-up – ceased to be used by the cathedral chapter and was pulled down shortly afterwards. This watercolour from the period (by Lars Jacob von Röök) shows only parts of the remaining building as a ruin on the right of the picture. Source: Uppsala University Library.

The city and University look for a joint solution

According to some sources at least, the lock-up in the Chapter House shared the same cellar as the city of Lund’s civil prison, known as the “hag hole”, which led Andreas Manhag in his book Kraftstorg – Lunds mittpunkt och baksida under 500 år (2017) to describe the place “not only as a centre for the cathedral chapter and the University, but also as Lund’s prison”. At the same time, there is other information, including that in William Karlsson’s book Stadsvakt och poliskår i Lund (1950), which indicates that the city’s prison was for some of this period at least located at the city hall on the main square, Stortorget, rather than at the Chapter House. The last-mentioned information is, however, somewhat vague and contradictory.

Regardless of the extent to which the city and University were “cellmates” as far back as the 1600s, it is however quite clear that in the following century there was a search for joint detention solutions. This is recounted by the previously mentioned William Karlsson in his book. In addition to the longstanding problem of the city’s detention facilities being in bad condition and far too easy to escape from, the question of collaborating with the University became pertinent because there were no special premises for members the city guard – a type of police force comprising staff from both the city and University. Such premises, as stated in correspondence between the city and the University in 1739, were needed for the guards, during extremely cold periods for example, but also to make it easier for the public to find and contact the guards. Not least, this would also prevent the guards from “seeking out other places” (i.e. taverns) in order to “neglect their duties” there. And such premises could also include joint detention facilities.

No practical collaboration seems to have arisen from the contacts at that time, and the city in due course solved the detention facility problem by renting and furnishing a cell in the cathedral crypt – which during this period occasionally flooded! A few years later, the University found what was by all accounts a better solution. In 1764, the institution became the sole owner of Liberiet, the cathedral’s still extant old library building on the south side of the Kraft churchyard. The upper floor had previously been used as a lecture hall, but it was now renovated and refurbished as a fencing hall for the University’s fencing master, and two small rooms were created adjacent to this hall: an office for the fencing master and a new lock-up. With its location one floor up, this should not in any case have been troubled by floods (the building’s extensive but dark cellar, which you would otherwise spontaneously think could have been suitable for the purpose did not however have a clear use before the 1830s, when it was refurbished as storage facilities for the University’s fire-fighting equipment).

Part of a floor plan of Liberiet from the time the University took over the building
Part of a plan of Liberiet from the time the University took over the building. The lock-up was in one of the two small rooms to the left in the bottom picture. Source: Lund University Archive.

The question, however, is how much did the University use its new lock-up in the following decades. According to Weibull, the number of detained students fell considerably in the second half of the 1700s. His explanation was “greater education and refinement” among the students. Perhaps it was also the case that the University management chose to turn a blind eye to some of the rules and prohibitions that remained from the 1600s, but which were starting to be regarded as obsolete. In any event, this meant that the lock-up was rarely used for its original purpose and on occasion it was used for something else entirely – namely as the University’s lime store.

Around 1800, however, the number of punished students rose again. It is also a period for which the sources and literature are most unclear and contradictory concerning where the lock-up was actually located. I will try to provide an answer to this question in part 2 of this article, when we will get to know some of the very last individuals who were to shake the bars of the lock-up.


Fredrik Tersmeden

Archivist at the University Archives (and unpunished to date)

Thank you to archivist Johan Sjöberg at the Uppsala University Library who assisted me with advice on literature about the history of the Uppsala lock-up.

 

2021-03-04

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Donations give the Botanical Garden a much-needed revamp

For many people, the Botanical Garden in Lund is a beloved oasis and a favourite spot in the heart of the city. For over 300 years, researchers and students have used the garden for teaching and research. Today, these activities are combined with a large number of visits from schools, the general public and tourists. The garden is now getting a much-needed revamp thanks to generous donations.

The Botanical Garden is facing a thorough transformation which is expected to be complete in 2024. The visitors’ greenhouse in the centre of the garden is the heart of the organisation. Here, more than two thousand different species grow in nine different climate zones. Some of the plants have lived and flourished here for over 150 years, but now the greenhouse is too small. A remodelling of the central part of the greenhouse, the Palm building, and a new entrance to the whole greenhouse, will enable both the plants and the many visitors to be well taken care of and the organisation’s work to be done in a better way. A dedicated schoolroom is also planned in the old outbuilding near the garden office.

The remodelling work in the Botanical Garden, like many other projects at Lund University, is made possible through donations from private donors. Many of them are alumni who want to support Lund University in various ways and whose engagement creates the conditions for exciting projects and pioneering research. Through their generosity, they contribute to enabling Lund University to maintain its position as a world-class university. Donations to the University facilitate the development of research, education and other activities, providing us with keys to solve the major societal challenges of our time.

To find out more about how donations contribute to the University’s activities or how to get involved, please visit https://www.lu.se/donera

2021-03-04

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Cooking on a student budget led to a career as a food entrepreneur

Cookbook author and food influencer Julia Tuvesson found a passion for cooking during her ethnology studies at Lund University in 2014. This passion has resulted in cookbooks such as Plåtmat, Käka grönt and Brynt smör, as well as the popular Instagram account “Tuvessonskan”.

When did you discover your interest in cooking?

– I started cooking during my time as a student. I needed to save money and a natural step was to cut down my meat consumption. I cycled from shop to shop and bought up ingredients on special offer. Then the challenge was to come up with something to make out of all the beans and pulses, root vegetables, tomato paste and cartons. For me, a whole new creative world of food opened up, and within the limitation of vegetarian cooking on a tight budget, I developed a crazy interest in food. Among other things, Plåtmat, or One Pan Food, is a result of this; I wrote a whole cookbook on the ideas I developed at that time. It is a way of preparing green food according to the season, using leftovers, not needing a lot of equipment that results in a lot of washing up and so on.

What benefit did you get from your education and your time as a student at Lund University in your work as a food creator?

– I have a Bachelor’s degree in Ethnology and it was during my last semester at the University that I started to get interested in the cultural aspects of food and meals. I studied courses in digital communication and social media and you could definitely say that was one of the reasons why I started my own Instagram account, for the opportunity to apply the knowledge I had gained from my studies. I have now written 3 cookbooks in 3 years, and of course my studies helped me a lot in the process. Research, source criticism and project management are but some of the things I learnt during my studies that are of great use to me today. And writing, of course! The ability to take criticism and feedback and make something constructive out of it.

Do you have a favourite “food memory” from your time as a student in Lund?

– When I was studying my last semester of ethnology, I got to know a girl called Frida that I immediately liked a lot. Frida and I spent pretty much all our time together. It was also Frida who introduced me to the notion of the green kitchen! That’s why I would spontaneously say that my best food memory from my time as a student in Lund was when Frida and I went to her cottage to write our degree projects. For a week, we sat and wrote, prepared meals together, went for walks and talked. A fantastic time which means so much to me.

After a tiring day at work, what do you make for dinner?

– A tiring day at work for me often means that I have prepared a crazy amount of food. So the family eats the leftovers while I eat sandwiches, packaged gnocchi with tomato sauce or takeaway food, because I’ve gotten bored of the food I cooked.

What are your predictions for the food trends of 2021?

– Food that is easy to adapt to one person. Easy to prepare, with few but luxurious ingredients – like gnocchi in tomato sauce with browned saffron butter. We will continue to be interested in rustic food, like country fare from different cultures. I believe grilled sandwiches/toasties will see a real boost. I am longing for the avocado sandwich in the cafés to get replaced by the classic toast.

Photo credits: Photos of Julia (right) and cover photo of the book “Brynt smör” (left) are taken by Miriam Preis


Passionate food creator Susanna on creativity and healthy cooking

Susanna Bill describes herself as a passionate food creator, constantly on the hunt for new flavours and food experiences. During her career she has been a PhD student and a teacher at LTH, as well as Head of Innovation at Sony Ericsson. However, it is in the combination of food and innovation where she has found her true passion. Her interest in cooking has taken her all the way to the TV screens where she secured a bronze medal in Swedish MasterChef. Today, it is possible to pick up lunch in Susanna’s restaurant Susannas Kök in central Lund.

In our interview we get Susanna’s best advice on where to find inspiration for healthy cooking and how to stay creative in everyday life.

Where does your interest in food come from?

– I spent my teens in India and moved back to Sweden at a time when you could pretty much only buy yellow curry and mango chutney in the shops. The desire to recreate all the wonderful taste experiences I had in India aroused my interest in cooking. And then I’ve always been the one who gets hungry first at home. I simply spent a lot of time thinking about food!

What benefit have you had from your education and your work at Lund University in your career as a food creator?

– Actually more than you might imagine. Problem-solving, systematic thinking, project management and innovation are the kind of thing I use every day, both when it comes to creating and planning menus for catering assignments and lunches and to get everything ready at the same time. I have taught and supervised degree projects, and I use these good experiences in my cooking evenings and when running cookery courses. When I wrote my first cookbook (Klok på Mat – “Food Wise”) together with researchers at the Anti-Diabetic Food Centre at LU, I clearly benefitted from having written half a doctoral thesis. As an outsider, it is not always so easy to understand how researchers think and what drives them, but my own experience as a research student made me into a bridge-builder who contributed to ensuring a fairly smooth workflow. 

Where do you get your inspiration and what advice do you have for maintaining creativity in everyday life?

– As I mentioned, I think about food a lot and really ponder what I feel like eating. Going into food shops is also a good idea, as you can easily see what’s in season. And social media of course, where I don’t only look at beautiful or cool images but also at what is actually on the plate. Creativity in everyday life is always challenging but I would say that it is not a bad idea to plan a little so that you don’t end up at 5 p.m. having to shop for the evening meal; that rarely results in anything particularly creative. And then, dare to try some new things – follow a recipe sometimes if you rarely do that, or cook without a recipe if you otherwise always use one. And finally, learn to make a really good tomato sauce. You can use that for almost everything!

What are your predictions for the food trends of 2021?

– More vegetarian, more circular thinking. I also believe that we will hang on to the take-away trend even beyond the restaurants’ need for a little extra help to survive the pandemic. And I believe we will all want to celebrate and socialise in an unpretentious way, so simple, smart food that doesn’t require too much work or oversight. 

Click here to go to Susannas Kök on Instagram

 


LTH alumnus Daniel combines his banking job with baking hobby

Alumnus Daniel DambergDaniel Damberg is the LTH alumnus (Civilingenjörsexamen/MSc in Engineering, Engineering Physics, 2017) who combines his job as a quantitative analyst at Handelsbanken with a grand interest in baking. An interest that took him all the way to the TV show “Hela Sverige bakar” (“The Great Swedish Bake Off”) in 2020.

Where did you get your interest in baking and desserts?

– I would not say that my interest in baking started early. I guess I have always had a certain interest in food that came from my upbringing, but I didn’t really have any clear attraction to baking specifically, and it was mostly on the level of it being fun to prepare food for dinners or parties.

– The passion for baking as such was probably aroused when I first moved to Lund and lived in a student residence hall. We shared coffee and snacks every Sunday, so every time it was my turn to arrange the food I baked something a little more advanced, and soon I started to feel that I had a bit of an aptitude for it. From there, it didn’t take much to use baking as a kind of exam avoidance strategy, which was of course much appreciated by my fellow students at the residence hall and in my courses. Eventually, I stepped out into student life, where I met others who shared my passion for cooking and baking, which inspired me to push myself further. The more I practised, the better I got, and the more fun I had: a passion was born.

What lessons have you taken from your time as a student in Lund that have been useful to you as a cake designer, perhaps during the taping of the Great Swedish Bake Off in particular?

– It might sound like a cliché, but baking is a lot like chemistry and requires a great deal of precision. It also requires you to work calmly and methodically and to plan every step, for everything to turn out right. You need to think like an engineer. I benefit greatly from my years at LTH every time I am about to bake, as I got many opportunities to practise these exact properties during my study programme. I see baking a bit like solving a maths problem in an exam. The tools are of course completely different, but I tackle baking in the same way I learnt to tackle mathematical problems.

Do you have any good food or cake-related memory from your time as a student in Lund?

– I have many wonderful food memories from my time as a student, from long evenings in the kitchen of the Gasque hall in the Students’ Union building, preparing for formal dinners. I remember one time in particular when I must have spent two days making hundreds of petits choux with different fillings for a major formal dinner. The social secretary and those working with me in the kitchen thought I was completely mad, but the result was very much appreciated.

How do you combine your current job as a bank analyst with your interest in cooking and baking?

– I bake in my spare time. Baking is a creative outlet and a welcomed change of pace after a long working day in front of a computer screen. Of course I like to bring various baked goods in for my colleagues at work and they enjoy them.

What trends do you foresee for cakes and baked goods in 2021?

– I think it is difficult to talk about trends in baking as there are so many different currents. At the moment, I see many new interpretations of classic baked goods. You don’t need to change a lot, but classic tastes in an updated package, or the other way around, new flavours in a classic format, are popular.

– Another trend, which doesn’t appear to be losing steam, is the increasing importance of the visual aspect in recent years, with the emergence of Instagram. The exact way in which this is expressed can vary a lot, from squirting a little frosting on a sticky chocolate cake to creating richly decorated baked goods with many components, all the way to almost photorealistic renditions of fruit or objects, for example. But a creative appearance is important.

Click here to go to Daniel’s Instagram profile


Building your network and your presence on LinkedIn

Perhaps you have fine-tuned your profile, made some connections and even started following some companies of interest. If you’re on the job hunt or simply want to improve your LinkedIn network, we’ve got some tips for you! Based on the content of our latest webinar on 10 February with certified CV expert, Birgitta Möller, we will give you some pointers to help you expand your network and enhance your presence on LinkedIn.

Bonus: Everything we mention can be done with a free account. LinkedIn Premium has its extra perks, but it’s not necessary for having a good profile and being an active networker.

When networking on LinkedIn, it’s important to think about what kind of impression you want to make. Think about how you want to come across when sharing content and connecting with others. Keep in mind your purpose on LinkedIn – why do you want to be there and what kind of people do you want to connect with? This will help guide you as you become more active on LinkedIn.

The basics

In order to enhance your networking efforts and the impact of the content you share, here are some things to consider. 

Have a good profile photo

Have a clear and descriptive headline

Have an informative and interest-catching “About” section

Maintain and up-to-date skills list

Pro tip: Pin your top 3 skills for which you want to be known. Because you can only pin 3, choose the 3 that you really want to make sure that people see. This is more important than choosing the ones with the most endorsements. 

Keep your profile updated. Make changes now and then or fine-tune the wording. Recruiters filter profiles based on how active they are and profile updates factor in to activity levels.

Review your “Settings and privacy”

Depending on your own preferences and how visible you want to be, make sure you’ve adjusted your settings accordingly. Your preferred settings may vary over time, so adjust as needed while getting more comfortable in your “LinkedIn shoes.”

VISIBILITY

Here, you can adjust your profile viewing options. You can also edit your public profile and decide how it will look for others. You can toggle options of what you want others to be able to see or not see when looking at your profile.

You can also decide who can see or download your email address. The default is that only 1st degree connections can see your email address. However, this could be disadvantageous if you’re on the job hunt. Birgitta recommends changing this so your 2nd degree connections can see your email. This way, you increase the chances of a recruiter being able to email you if they are looking at your profile.

LinkedIn settings menuCOMMUNICATIONS

Here, you can manage your notifications and who can reach you. Review your options and adjust according to your preference.

DATA PRIVACY & JOB SEEKING PREFERENCES

There are quite a few settings you can adjust in regards to your job seeking preferences on LinkedIn. Go through these options and adjust as needed. This is a great way to send a signal of interest to recruiters.

Making connections

Now that you’ve adjusted your settings, let’s start making connections!

Sending connect requests

There is a way to do this and a way NOT to do this. We cannot emphasise this enough – always include a personal note when sending a connect request! This is especially important for any requests you want to send to someone who isn’t already a very close friend of yours. LinkedIn is a platform that encourages networking with strangers, but you have to provide some reasoning as to why you want to connect with someone, especially if you’ve never met face-to-face.

Make a good first impression and add a note!

Unfortunately, LinkedIn makes it too easy to send connect requests that do not include a note. So here comes the important tip – first go to the person’s profile and then click on the “Connect” button from their profile. When taking this route, you are presented with the option to add a note (max 300 characters, including spaces). We also suggest sending connect requests on a desktop because the mobile app does not have the option to add a note.

Connect request screenshot

Find things you have in common with the person. It could be that you both studied at the same university or have worked at the same company, or perhaps you have some mutual connections. Or, maybe you recently heard the person give a presentation or you’ve read a book/article written them. Incorporate these commonalities or interests into your note to give some backstory as to why you want to connect.

Example:

“Hi! I came across your name while looking for an expert within [fill in the blank]. I have recently graduated from Lund University with a degree/interest in [fill in the blank]. I can see that we have 4 connections in common and [Name of one of those connections] is one of my good friends, so it would be great to also have you in my network here on LinkedIn.
Best regards from Southern Sweden”

Adding personal details and showing your reasoning for wanting to connect leads to a higher likelihood that the person will accept your connect request.

If you don’t want to connect (or at least not yet), you can instead opt to follow. When following, you get their posts in your feed. You can always unfollow if you no longer want to network with this person.

Networking with companies and employers

You can also follow companies at which you’re interested in working. When actively job-hunting here are some tips on how to engage with recruiters:

Start by following the companies in which you’re interested.

Find HR reps or relevant employees at these companies and connect or follow them.

After following them for a while, so you get a feel for the company, comment on their content and/or compose a well-crafted note with a reason as to why you want to connect with them and have them in your network

Q: If you’ve gone on an interview but the recruitment process is still active, is it appropriate to connect with the interviewer on LinkedIn?

A: If you want to connect with this person, perhaps bring that up at the end of the interview. Ask if it would be ok to connect on LinkedIn. This shows that you are someone who is interested in that job or other potential jobs at the company, but it also allows the interviewer to reply with an alternative way to stay in touch if they prefer not to connect on LinkedIn.

Search tools on LinkedIn

LinkedIn is a huge database, so utilise the search tools available to you. For example, you can search for key words “HR manager” and then filter by “People” and then by “Connections – 2nd degree” and then by “Current company” and so on. This is a great way to find new potential connections. You can also search based on hashtags or you can try different filters (such as locations, groups, etc.).

Screenshot of search filters on LinkedIn

Your 2nd degree connections are perhaps the most valuable! With every 1st degree connection, your pool of 2nd degree connections grows and the networking potential is great. 

Example note for a connect request to a recruiter:

“Hi [Name], I was looking for someone at [Company XYZ] and noticed you also know [Name of mutual connection]. I’m keen to learn more about [fill in the blank] …”

The alumni search tool is also a great way to network with fellow alumni. From the Lund University page, you can find the “Alumni” tab where you are presented with a variety of search filters and an option for a keyword search.

LinkedIn alumni search tool screenshot

Your search results will display a list of profile previews (including a “Connect” button). However, remember to always go to their profile and click “Connect” there so you can add your personal note.

Warning: If you click the “Connect” button displayed on a list of profiles (e.g. search results or the “People you may know” list), a request is immediately sent with no personal note. 

Search for people, companies or groups that can add value to your network and start following and/or connecting!

Your LinkedIn presence

In order to be seen as an active member in any network, you have to also contribute to the network. Networking is a give and take relationship. So how can you do this on LinkedIn, you may ask? Write original posts, comment and share content while adding your own thoughts and questions.

♦ Do you have an “All Star” profile? If so, this makes your content have 1 ½ times more success. View the dashboard on your profile to see if you have the “All Star” icon.

Create content

Writing a post on LinkedIn works pretty much the same as on other social media platforms. Photos and videos usually get better visibility and engagement. If you post a video, make sure it has subtitles and is no longer than one minute (30-60 seconds is usually good).

Give the first sentence in your post some extra thought so you entice the reader to want to click “…see more” and read the rest of your post. Consider what is interesting and relevant for those in your network. Your posts could provide tips, inform or educate on a specific topic, or you could share industry news and trends. Ask questions to your network in order to engage with them, and if they comment on your post or article, write a reply comment. 

Utilise hashtags and tag connections and companies, when appropriate.

You can also choose who can see your post. Maybe you want it visible for anyone or you just want to share it with group members. You have options!

Screenshot of settings for who can see your LinkedIn post

You can always edit or delete your posts so try experimenting and see what works best in your network and amongst your connections.

When to post

Mornings (6-10 am) or around noon are the best times of day to post. Afternoons and evenings are not as active. But again, test the waters with your network and see what seems to work best.

When you publish a post, LinkedIn will send the post to 2-6% of your connections. The number of connections you have, and how many people engage with your post, will impact how far your content will travel. 

Tip: LinkedIn doesn’t show more than 2 posts from the same person in members’ feeds, so don’t post too often as it won’t reach your audience. Posting 1-2 times per week is good.

Engaging with content

Commenting makes a difference and helps rank your post higher. Replying to comments can also help enhance your content. Liking a post or comment does not do much for you, whereas commenting makes a bigger impact.

Simple or standardised comments like “Congrats on the new job” (especially to a connection you don’t know that well) aren’t all that meaningful. It is better to make a more substantial comment. For example, you could comment on something you recently read – “I read about that company… [describe some new thing going on or interesting anecdote]. Sounds interesting! Best of luck at the new job!” If you want to get noticed, revolve your comment around something more than just a simple congrats.

Being on LinkedIn on a regular basis (at least once a week) keeps you active and present within your network.

Fun fact: Did you know that being active on a regular basis can actually be more important than having a perfect profile?

Recommendations

They are good have and good to give! However, avoid purely exchanging recommendations. This can devalue your recommendations because it ends up looking like you just did each other a favour. Instead, write unique recommendations.

Recommendations are taken more seriously than endorsements. However, make sure it’s about something substantial. What did you do? What were the circumstances? What were the outcomes? Why was this person good at it? And so on. 

If you’d like to ask someone in particular to write a recommendation for you, you could call on the phone or write an email and explain that you’re becoming more active on LinkedIn and would appreciate a recommendation. You could even provide some bullet points highlighting a certain project you worked on or skills you developed, and mention that you’d really appreciate it if they could include those points.

People like to help out, and there is often no harm in asking for help.

It all comes down to being courteous, composing unique comments, writing nice personalised messages when wanting to connect and doing a good bit of research to find common topics of interest. And remember to return the favour and offer help to others in your network. 

Additional tips & guides

Read previous articles about LinkedIn by clicking on the titles below:
How to become a LinkedIn Pro
When having a good LinkedIn profile is not enough…
LinkedIn guide: Optimize your career opportunities
Keeping up with the LinkedIn profile

Try out your networking skills with LU alumni in the Alumni Network group on LinkedIn

Get your SSI  (Social Selling Index) score
This shows you how good are you at using LinkedIn.

 

2021-03-01

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Helping architects design buildings for a sustainable future

Alumnus Thiago outside

This week we visit Stockholm (virtually, of course) and meet Thiago dos Santos Ferreira, alumnus from the Master’s degree programme Energy-efficient and Environmental Building Design class of 2018. Thiago describes his studies at Lund University as a turning point in his life that give him a social network in Sweden and led him to his current job as Environmental Design Specialist.

Q: Hi Thiago! What have you been up to since your graduation?

Right after finishing my Master’s I got a job offer to work as a sustainability consultant in an architecture firm in Stockholm.

Alumnus Thiago at his desk
Thiago in his current home office

Q: Today you work as an Environmental Design Specialist in Stockholm, can you tell us more about your job?

I help architects design buildings that take into account different aspects of environmental sustainability, so buildings achieve a better performance in different aspects, specially regarding daylight levels. I work with various tools that allow me to simulate daylight conditions, for example, so I can inform architects and building owners on their decisions.

Q: How has your education from Lund University been beneficial in your work?

My education allowed me not only to learn the necessary knowledge to play in the field, but also provided me the opportunity to build my network here in Sweden.

Q: If you could look 30 years into the future, what do you see in the future of building design? What are the challenges for creating environmentally friendly buildings?

We’re already facing the effects of climate change, so buildings will have to address this challenge while providing proper comfort for their occupants. In addition, buildings are responsible for a big share of energy consumption world wide. Therefore, architects and professionals from the field will need to come up with strategies so buildings start demanding less energy whilst becoming adapted to this new climate reality.

Alumnus Thiago in a café
About the photo: “My love for discovering new coffee places”

Q: What is one of your favourite memories from your student days at Lund University?

Lund was a real turning point in my life. I think that being able to cycle everyday to school was definitely one of my favourite memories, apart of course from all the international environment that provided me with great friends from all over the world.

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Q&A with a psychologist alumna

Curious about psychology studies at Lund University? In this week’s alumni Q&A we talk to Madelaine Sundberg about her studies at the Psychology programme 2010-2016 and what she enjoys about her job. A job which she describes as a great mix of predictability and unexpected events.

What was the reason you chose to study the psychology programme?

At a Lund University event in AF Borgen, I went to speak with the representatives from the study programme in psychology to learn more and I was instantly intrigued. I already had a fascination for the field of psychology from before, but I was still weighing my options. After that, I read up about the profession and studies, and for many reasons I found it interesting, especially the investigative aspect and curiosity for people, combined with the strong connection between science and neurology. It felt like a broad profession with many opportunities, like being able to work within pedagogy, work/organisations, clinical work, research or even starting your own business.

What have you been up to since your graduation and what do you do today?

To obtain a license of psychology, you need one year of PTP (practical duty for psychologists) after graduation. I did my PTP at Elevhälsan in Helsingborg, where I had been an intern for a semester during my studies. After that, I had several temporary positions. I got my first job as a licensed psychologist at Elevhälsan in Landskrona. It was a very good experience to work with the same tasks, but for a different employer. This later led me to BUP (Child and Adolescent Psychiatry) in Lund, where I worked with amazing colleagues within both general psychiatry and a specialist team resolving eating disorders.

My temporary jobs gave me a chance to try out different orientations as a psychologist early on in my career and to work for different employers. From each experience I gained a lot of knowledge that helps me a lot in my current work at Capio Citykliniken, a health center in Malmö. I have worked there for about 1 1/2 years and I really enjoy it.  

What does a typical work day look like?

My days as a psychologist at the health center are a great mixture of predictability and unexpected events, which makes the work environment relaxing without being boring.

The predictable being the structure of my workdays. I see patients every day and there are recurrent meetings with colleagues to discuss patients’ needs and we make sure they get the right treatment. 

What I mean by the unpredictable, or unexpected events, is that I never know what patients I will meet during a day, what challenges they present to me and what I can offer to them. This means that I, as a psychologist, have to practice my ability to be present in every meeting and at the same time use relevant knowledge and dare to be creative with that. It is one of the main components of the profession, which makes it so exciting.

Have your studies at Lund University been beneficial to you?

My studies at Lund University have been a fundamental condition to even be able to work as a psychologist. The psychologist careers can differ quite a bit when it comes to, for example, what therapy orientation that is taught. At many universities, the students have to choose one therapy orientation. When I studied, we could learn about two main therapy orientations (psychodynamic therapy and cognitive behavioral therapy), which for me was a big plus. That way you get to have a feel for what suits you as a clinician and that furthermore gives you a wide competence.

Do you have a favourite memory from your time at Lund University?

Oh, it’s hard to just pick one memory. Most of the time I thought student life was very fun. During my first years at the University, I was quite active at Västgöta Nation, where I met wonderful people from other parts of the University. To hang out there, running the Metro club and being novischförman, gave me a nice break from studying. A crazy memory was to participate in Tandem. It’s an event where the Nations bike with tandem bikes, in spandex, from Gothenburg to Lund. Along the way there are nightly breaks at parking lots with DJ’s and dancing.

What advice do you have for someone who wants to become a psychologists?

You don’t have to know exactly where to go in life or what to do. Trust that things will work out themselves, because they usually do. And if they don’t – we humans tend to make it a lot better than we think we will.

It’s a good idea to start with self-care during your studies – like exercising, social events, establishing good sleeping habits and eating regularly. Then everything gets so much easier, since these are also skills you’ll need when entering work life.

And if you have the possibility as a student, take the chance to get to know people from other parts of the university world!


Alumnus gains popularity on Spotify

Photo Credit: Mats Bäcker
Mattias Schulstad profile picture
Image Credit: Mats Bäcker/White Label Productions Ltd.

This week we meet Mattias Schulstad, who studied at the Malmö Academy of Music, Faculty of Fine and Performing Arts at Lund University. From a childhood of listening to classical guitar to a career as a musician – Mattias shares what inspired and influenced his musical journey. Collaborations with talented musicians during his university studies and even a one-day internship at the iconic Cheiron studio during his teens have contributed to his guiding principles. This passionate musician reminds us of the importance of the arts!

Why did you choose to study music at the Malmö Academy of Music, Lund University?

As a young boy, I grew up listening to the recordings of the extraordinary Swedish classical guitarist Göran Söllscher. I couldn’t put it into words at the time, but I admired the iridescent quality of his playing. He clearly presents the music at hand, with a slightly neutral approach, which allows the listener to both better understand the music, and have a more active listening experience. This is a timeless organizational philosophy, often based on first principles analysis and improvement by reduction.

During my studies at Södra Latin in Stockholm, I realized I might be able to study with Göran Söllscher. I auditioned and was accepted. So after high school, I moved to Skåne. I was eighteen.

What have you been up to since graduating in 2006?

I was eager to continue broadening my horizon, so I moved to New York, studied at Juilliard, and recorded my first album. The album introduced in recent history that the classical guitar tradition is connected to Chopin. It explores the connection between Chopin and the central figure of the modern classical guitar, Francisco Tárrega (1852 – 1909), who shaped the guitar as we know it today.

I also made a recording for the Metropolitan Museum of Art: “Come, Heavy Sleep” by John Dowland (1563 – 1626), in the setting by Benjamin Britten (1913 – 1976), from Britten’s “Nocturnal after John Dowland,” Op.70. The Met chose the recording to illustrate the museum’s essay on the classical guitar’s history, from the 14th century to today.

I believe that expanding the guitar’s repertoire is important. And since the existing repertoire mainly consists of short solo works, I have mainly focused on large-scale collaborative works. So far, I’ve premiered two concertos for guitar and orchestra, with a third under way. I’m collaborating with the leading Mexican composer Enrico Chapela Barba, and I can’t wait to see the project realized.

Have your studies at Lund University been beneficial in your career? If yes, in what way(s)?

During my three years at Lund University, I was entrusted with time to work on my craft, and given expert mentoring from Professor Göran Söllscher. Today, those lessons are with me as guiding principles when I make musical decisions. I also enjoyed learning music history from Professor Staffan Storm.

Invocación album cover
Photo Credit: Mats Bäcker

You recently shared with us that your recording of “Nocturne Op.9 No.2” ranked amongst the most popular songs in connection with Francisco Tárrega on Spotify. Congratulations! Tell us a bit about what makes this recording so special. What led to its recent popularity on Spotify?

To see this track more popular now, in 2021, than when it was first released in 2012, is highly satisfying. It means the product works and represents a value that grows over time.

One way to look at classical music could be as the music that has remained throughout history. Even if a song was considered to be of another genre when it was new, as time goes on and other people somehow make it their own, it often starts to be heard as “classical.” We see it happening already with the Beatles, and I believe the same will be true of ABBA and the Denniz Pop tradition.

When I think of the guiding principles in Chopin’s composition, I remember reading about the song writing ideals of Denniz Pop: simplicity, clarity and contrast, never dull or sentimental. Recognizable in one second.

What is on the horizon in your music career? Any new projects or recordings in the works that you can tell us about?

I’m currently planning a future recording, and am grateful for the initial philanthropic support from the Kjell and Märta Beijer Foundation. Though classical music recording is gaining traction in the current streaming economy, it still relies on the vision and commitment of individuals who believe that supporting the arts is worthwhile. I look forward to continued collaboration with respected actors and to share meaningful work ahead.

What has been one of the most unexpected aspects of having a career as a musician?

How holistic and challenging it is. Good art represents value creation. It nourishes our souls. It brings people together. It drives a social ecosystem of related products and services that are fundamental to economic growth. But even if the individual wellness aspect is felt directly, the economic effects are often indirect and sometimes hard to measure.

Mattias Schulstad
Image Credit: Mats Bäcker/White Label Productions Ltd.

Art is often taken for granted, or used in cynical ways. And since improper treatment can harm quality and thereby relevance, it’s crucial to keep that spiral positive, not negative. Like an athlete, it’s vital to have the time to maintain and develop one’s technique. The level of precision and agility involved is hard to describe, but when it’s there, it’s obvious to most people, like watching an Olympic athlete. Duplantis, for example.

The same goes for equipment. I’m honored that my first teacher passed down his guitar to me. It is made by Ignacio Fleta (read: Stradivarius), from his “golden age.” It has unique characteristics (cedar top, no. 577, from 1971) and I named it Erik, after my first teacher Erik Möllerström. It’s an instrument that’s highly sensitive and requires great care. I have two humidifiers working 24/7 to maintain a healthy climate around the guitar, and since its varnish is original, and can easily be damaged, I carefully clean it at the end of each day.

Aside from the obvious (classical guitar music), what other type of music do you most enjoy listening to in your free time?

When I was 15, I interned for one day at the Cheiron studio in Stockholm. This was shortly before it was closed down. “Oops, I Did It Again” with Britney Spears had just come out. I played a demo tape for the two guys upstairs, they listened for two seconds, and said “become a studio musician.” The Denniz Pop tradition has stayed with me. Today, I’m fascinated to hear a song like “break up with your girlfriend, i’m bored” with Ariana Grande, and discover similarities to Ace of Base.

Mattias and André de Ridder
Practice session with André de Ridder and the Malmö Academy of Music’s symphony orchestra. Photo: Private

What is one of your favourite memories from your time as a student at Lund University?

I got to play “Concierto de Aranjuez” by Rodrigo with the school’s symphony orchestra, conducted by André de Ridder. De Ridder is an incredible conductor whose career was just starting to take off at the time, and has since gone on to work with artists like Jonny Greenwood and Max Richter. I learned a lot.

Mattias and symphony orchestra
Mattias in concert with the Malmö Academy of Music’s symphony orchestra, October 2006. Photo: Private

Do you have any pieces of advice for students studying music today? Perhaps some career tips as they pursue their dreams of being working musicians?

Carefully choose your mentors, whose destinies you will tend to gravitate toward, for good or bad. And consider many of your activities to be experiments, rather than finished products. Seen in that way, lack of immediate success won’t be discouraging, but sources of learning that inform your next steps. Finally, aim for delayed gratification, which is an approach that you’re unlikely to regret. As students at Lund University, you’re already on a good track. Keep going.

2021-02-16

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Alumnus helps business ideas become reality in São Paulo

Let’s say hello to Caio Zen Fiore, alumnus from the Master’s programme in Entrepreneurship and Innovation, class of 2019, working as a business hacker at KPMG. In our interview, Caio shares his view on how business ideas get successful, his best life-hacks and his personal experiences from starting his new job mid-pandemic in São Paulo.

Cover photo: Caio with tons of post-its during a serving design workshop at work.

Q: What have you been up to since your graduation in 2019?

After I graduated, I went back to my city, São Paulo in Brazil, and, to be honest, it felt weird moving back. It took me some months to get used to the daily life here – which I’m now completely adapted to, and absolutely love.

I came back to Brazil eager to apply all the knowledge and lessons I learned during my one-year Masters. One of the first things I did (after going to the beach and enjoying a well-deserved swim) was just talking to people. That really helped me to understand what was happening, and it later showed to be super important, not only as a way to set up a network for myself but also opening doors for opportunities, and making friends.

Currently, most of my time is being invested into exercising my purpose and personal goals through work (from home, be safe people!), studies (keeping myself updated and educated), and experimenting with things along the way.

Q: As a business hacker at KPMG and Distrito Leap, you help organizations turn their ideas into businesses.

What’s your advice for someone nurturing a great idea, but doesn’t know how to take the next step and make it viable?

When we talk about next steps, it’s normally not a simple answer to give. One of the most important lessons I learned while at Lund University is that context is really important when you’re building a business – this is actually one of the reasons why some companies hire innovation consultancies in the first place. Therefore, there’s no straightforward answer.

Looking at clients I have worked with and startups I have mentored, the most successful ideas I’ve seen are those that are really good at identifying a problem and acting on it with an open mindset, meaning that they don’t invest too much time filling our frameworks and sheets, especially those that are still refining and discovering an idea. These entrepreneurs invest most of their time in getting to know their customers, actively listening to what they struggle with and what they can do to help. 

“It’s more about creating value than pushing an idea.”

Also – and this is key – over time, these businesses become really good at developing and experimenting their ideas in ways where they don’t spend much time and money and still collect in-depth feedback that helps them enhance their ideas. So, whenever a demand emerges they are able to quickly develop a hypothesis and start testing. Having a strong idea is the first step, but as times goes by the idea gets refined, as does the best way to charge for it, and with that it becomes possible to get a perspective on the best business model and to plan scaling.

Photo of Sap Paulo city
About this photo: “One of my favourite things about in São Paulo: seeing the city from above, I particularly love watching the sunset among the skyscrapers. This picture is from one the most iconic avenues here, called ‘Avenida Paulista’. 

Q: What do you do to spark your own creativity and inspiration?

I always try to look for stuff outside my area of expertise. Lately, I’ve been feeling super inspired by architecture, interior design and fashion – it just amazes me how creative it can be and how they mix their own repertoire with different styles, materials, colours, and textures to create something completely different each time. Fashion, is also going through a major transformation in the industry, with topics such as circular economy gaining more importance, so it is interesting to watch how organisations are solving this problem.

Besides that, whenever I need to press the reset button, I try to go out (with proper care and wearing a mask!) – either grabbing my bike and going around the city, or just going to the beach or going for a hike in the countryside (something I miss about Sweden, since I don’t do this as often as I did there). Giving my head some space to chill and be thankful is a great way to get inspired.

Q: You started your new job during the pandemic, how has that influenced your work?

It’s hard to find words that can describe this moment. I’m gonna say that it has definitely been interesting. The quarantine in São Paulo began during my first week at my new job; I didn’t even get to complete my first week. I went to the office for onboarding and training from Monday to Wednesday. Then, on Thursday I met my co-workers, and on Friday I was already working from home.

The good side of working from home is that I feel I get to set the pace I want for my job. I don’t get influenced by externalities (which really work for me), but, on the other hand, I sometimes get so involved in what I am doing that I forget to stand, stretch or drink water, for example. Also, my back doesn’t like when I stay seated for a long period (back pain is a real struggle, people!).

“For me, the worst part is missing the daily life of the office, not the office itself, but the connection with colleagues.”

Regarding clients and stakeholders, the good side is that the communication is actually more fluid. The main reason is that we decided to bring the client closer to the project, which means they are actively involved in most communication. So instead of only making weekly check-points, we created a process to discuss topics related to the project asynchronously. This has reduced a lot of those long meetings that should’ve been an email.

The downside is that for workshops (those that we use tons of post-its, use frameworks, and discuss a lot), the level of online engagement often falls, despite the usage of online boards such as Miro or Whiteboard, which may lead to not so many creative answers.

For me, the worst part is missing the daily life of the office, not the office itself, but the connection with colleagues. There’s something that happens during that coffee break when I talk to a friend, which usually helps me come up with a solution to something I may be struggling with, for example, or helps to decide where to go for drinks after work.

Despite all the negative things listed, in my mind, it doesn’t even compare to the risk of exposing myself and others to Covid-19. In the end, it has affected life in general, not only work. If there ever was a separation between personal and professional life, there isn’t anymore. The pandemic really pushed me to rethink how I approach work-life balance. These are such sensitive times and I’m sure I can hang on a while longer before going back to the office.

Q: How has your Lund University education been beneficial in your work?

Besides the educational aspect (course structure, teachers, academic research, and the infrastructure), one of the things that really influenced me during my period as a student was definitely the environment. It always blew me away how Lund University brought together students, academics, entrepreneurs, government, and different types of organisations.

There was always an event, a network session, or just fika organised by somebody to discuss something. One of my favourites was the Ideon breakfast, a one-hour mingling event where you could network and listen to what people have been up to. Overall, for me, that was the best complement for the education I was getting: to be able to see in practice a lot of the topics we were discussing in the classroom, and basically seeing innovation and entrepreneurship happening in real-time.

Caio Zen is presenting a project at the university.
About this photo: “Presenting my Business Development Project (one of the deliveries of the final semester from the Masters) with Rita (my partner and good friend)” 

Q: Do you have any life hacks that you could not live without?

The best life hack I have, one that really works for me, is taking some time for myself before and after work. I discovered that waking up early gives me time to enjoy myself through meditation, exercise, reading, or just doing whatever comes to mind (which occasionally means going back to bed). So, I usually wake up around 5:30 AM and do my things before I start working at 9 AM. That gives me time to get ready for the day.

“For me, feeling good is about feeling that I’m learning, having fun, and becoming a better version of myself.”

Overall, it’s about finding out what makes you feel good. It’s less about being more productive and more about keeping our mental and physical health in order, especially during these weird times. For me, feeling good is about feeling that I’m learning, having fun, and becoming a better version of myself.


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