Junior Chefs’ Academy workshops are entertaining, interactive and delivered by fully qualified staff in a safe and educational environment.
Having fun with food whilst drip feeding the healthy eating message is the essence of our work. We believe that Junior Chefs learn by doing so we encourage them to make their own healthy nutritional choices and, by working hard, to achieve results that are as personally rewarding as they are delicious.
Since (2002), Junior Chefs’ Academy has been working with schools to give tens of thousands of pupils the best possible introduction to healthy eating and to provide a practical understanding of food preparation and what makes for a healthy diet.
Quality is the key to sustaining our reputation for professionalism, reliability and value for money. Our head chef Paul Cooper, for example, lectured on Hospitality and Catering Management Quality Systems to HND and Post Graduate students and developed the Junior Chef HACCP system which the local Environmental Health Officers deemed an “excellent example of best practice.”
Ethics are also extremely important to us and we are active proponents of issues such as Fairtrade, equality and diversity, as well as the Every Child Matters agenda.
For all chefs, teamwork is essential. Each member of the Junior Chefs team plays a vital role in delivering an unforgettable food education experience, and shares our passion for making food education fun. All our teaching staff come from professional educational backgrounds and hold current CRB and food handling certificates.