week in the life
From kitchen to classroom: a Chefs in Schools work experience week
We recently welcomed work experience student, Safi, to spend a week with the Chefs in Schools team, getting a first-hand look at how the charity works – from the kitchen to the classroom to the office. Here’s how their week went, in their own words.
This week, I had the opportunity to see the inner workings of Chefs in Schools during my work experience. It was fascinating to learn about the wide range of work the charity does, from catering events and supporting workshops to engaging with schools across the country.
On Monday, I attended a graduation event for school chefs at Leiths Cookery School, celebrating the end of their ten-week course. We heard about their day-to-day roles and the impact the programme had had on them. They also spoke about one of their favourite outcomes: the supportive community the programme had introduced them to, giving them a space to share challenges, exchange recipes and learn from one another.
Afterwards, we cooked together in the cookery school kitchens, preparing more than a dozen dishes to enjoy for lunch. It was a great way to see the tangible results of Chefs in Schools’ work, and a perfect start to the week.
Later in the week, I helped prep and cater for the Hackney and City Healthy School Celebration alongside chefs and chef trainers from the team, putting together a variety of sandwiches and salads for those attending. It was also fascinating to see the range of charities also involved, all working in different ways to improve children’s health and wellbeing.
I also spent time in the office, meeting people from different parts of the organisation and gaining an insight into the work that happens behind the scenes to deliver the charity’s programmes.
On Thursday, we spent the day at Hackney School of Food, where I helped prepare for and watch a year five cookery class. With around 30 children in the group, I was struck by their enthusiasm and focus as they made falafels and couscous with sauce. Later, I helped jar honey produced from the beehives at the School of Food. It will be given to primary schools that took part in the beekeeping programme to sell at their summer fêtes, to celebrate their involvement.
Overall, this week gave me a valuable insight into the charity sector and opened my eyes to potential future career opportunities. I’m grateful to everyone at Chefs in Schools for their warm welcome and for showing me how their shared values and genuine commitment to making a meaningful impact.