Teaching young students between the ages 5-12 and teenagers. Teaching adult courses ranging from french pastry to mastering basic sushi.

6 years of working experience is the key to a knowledgeable Chef and Chef Educator.

Working in top restaurants in London - Ottolenghi, Spring Somerset House and Chelsea Physic Garden working for high net worth families in London and Zurich.

Initiating key learning skills through hands-on cookery courses. Following a recipe teaches students concentration, simple maths such as understanding temperatures, fractions and conversions. I personally feel cooking is one of the most efficient ways to teach students that following step-by-step instructions carefully offers rewarding results. Understanding a recipe also improves reading comprehension and has very practical benefits.

Having to purchase the ingredients teaches many students that not everything come from a jar or packet. Even making a simple pasta sauce can leave lasting impressions on a student who is about to head off to university. I believe cooking is one of the most important life skills you can teach a child giving them the confidence to progress with their future with this key skill under their belt.

My initial training at Ballymaloe Cookery School led to stage and chef roles in leading London restaurants including Ottolenghi, Spring Somerset House and the Chelsea Physic Garden.

I subsequently became an international private chef for UHNW families in London and Zurich. After four years of working in the culinary industry, I decided it was time to share my skills and knowledge. I started teaching at Waitrose Cookery Schools. One of the most rewarding factors for me being a Chef Educator is seeing my students grow in confidence through hands-on learning in the kitchen as I share my knowledge and enthusiasm with my students.