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Head Chef

I have been working in the kitchen of one of the country’s top performing arts schools for 14 years.

I began as an assistant chef at the boarding school in Hertfordshire, and I was promoted to head chef after three years. On a daily basis we cater for about 400 pupils and 100 staff, serving four meals a day. Weekend numbers are around 200.

There are many different duties which I carry out daily, but what I enjoy most about my job is the day to day challenge; not one day is ever the same.

We provide the ‘fresh food from scratch’ offer and adapt dishes to suit our pupils’ needs and dietary requirements.  Dancers, for example, require fresh, nutritional food.

I was inspired to take my career path in catering by eating out in many different restaurants from a young age and experiencing lots of different tastes.