Kim Rowland Email and Phone Number

Cordon bleu trained for three years at Silwood kitchen, and a chef for over 23 years. I worked in many restaurants included the Mount Nelson in Cape Town and setting up and running a Coporate kitchen in London’s Mayfair. I went on to open and run my own catering company for 7 years. In 2017, when offered the position as Head of Cookery and Nutrition at The Beacon School in Amersham. I made the transition to Cookery Teacher, with internal support and training from the Beacon and a lot of work to understand and navigate the news role. Over the passed four years, I have developed a curriculum for Years 4 to 8, which is constantly evolving. With a focus mainly on practical lessons, teaching pupils to cook healthy meals using ingredients grow. As well as health, sustainability and gut micro biome, pupils enjoy experimenting with flavours and ingredients.By using the kitchen garden as inspiration, pupils understanding where their food comes. This helps develop an appreciation for ingredients, encourages curiosity and reducing food waste. Having made the jump from Chef to Cookery Teacher and developing a curriculum, kitchen garden cook book and annual cookery competition. I am well place to consult on future chefs in schools #chefsinschool. Advising on necessary strategies needed to bridge the gap and assist in the transition. As well as advice on the best set up and layout of kitchen facilities and garden projects. #chefsinschools #nationalfoodstratagy