I was born in Germany and raised in Zimbabwe and immersed in diverse food cultures from an early age. Attending boarding school in the UK and having family spread across the globe, I have always been accustomed to exploring a wide range of cuisines. This global upbringing fostered a deep appreciation for food and its various cultural expressions.
I was fortunate enough to train at the prestigious Silwood Kitchen School of Cookery in Cape Town, where I trained intensively for three years. This rigorous training laid the groundwork for my professional journey in the culinary world. After completing my studies, I worked in Cape Town at some of the city's most renowned establishments. These roles allowed me to deepen my knowledge of food and refine my skills in diverse kitchen environments, from high-end hotels to innovative culinary spaces.
Upon moving to England, I moved into the corporate world, work at various companies before taking over and running a hedge fund kitchen for five years. My role involved managing and executing partner and client events, which required a combination of culinary excellence and a deep understanding of hospitality. This experience broadened my skill set and taught me the importance of adaptability and precision in a high-pressure corporate environment.While living in Amersham, I had the opportunity to work at The Artichoke under Michelin-starred chef Laurie Gear. This experience further enriched my culinary journey, allowing me to learn from one of the best in the industry and refine my skills in a Michelin-starred kitchen.
In 2017, I joined The Beacon School, where I developed a comprehensive Cookery & Nutrition curriculum for pupils in Years 4 to 8, started The BeaconKitchen Garden and designed our purpose built Cooking and Nutrition Room. This role allowed me to combine my passion for cooking with a desire to inspire and educate the next generation. The Curriculum focus from Years 4 to Y8 is progressive and covers Health Eating, Sustainability, Gut Microbiome and Cross Curricular learning. Our MasterCook competition at The Beacon has grown extensively over the last 8 years, involves over 100boys and is judged by chefs from the catering industry. Year 8 having completed their time at The Beacon, create pop-up restaurants with their MasterCook dishes, creating a menu, inviting parents and teachers to showcase their skills in a delightful ‘Come Dine with Us’ experience.
For up and coming teacher training or cookery courses or help designing and setting up a bespoke food tech room for specific age groups
