Roots to work: the natural chef

WHAT DO YOU DO AND HOW DID YOU GET HERE? 

I am a natural chef, which means I specialise in cooking healthy foods. I had a massive career change five years ago when I made the move after 10 years of managing concerts, tours and events for an international orchestra.

WHAT ARE THE HIGHS AND LOWS OF WORKING AS A FREELANCE CHEF? 

The highs are getting to work with so many amazing people and the knowledge you are making a difference. On the other side, running your own business is not for the faint hearted and there is so much that goes on behind the scenes that you don’t directly earn income from.

WHAT’S THE MOST REWARDING PART OF WHAT YOU DO?

Definitely teaching.  I love that at the end of each session we get to sit down together and eat what we’ve made, and suddenly everything we have been working on throughout the session makes sense to everyone.  

TOP TIPS FOR AN ‘EEL READER WHO MIGHT LIKE TO FOLLOW IN YOUR FOOTSTEPS?

Hone your basic chef skills with some proper training and experience.

WHO’S YOUR GOOD FOOD HERO AND WHY?  

I really admire the work of Tom Hunt for his innovative no-waste, root-to-fruit philosophy, and Anna Jones for her top recipes that are nourishing without any hype. 

LASTLY, WHAT’S YOUR GUILTY FOOD PLEASURE THAT WE PROBABLY SHOULDN’T BE PRINTING?

Straciatella ice cream. I’m also currently obsessed with pastel de nata, but I never feel guilty about eating the things I love. 

www.naturalkitchenadventures.com

Ceri Jones runs Natural Kitchen Adventures and is the part-time Food Learning Officer at the Garden Museum.

Looking for your place in the field of food food? Come to the Roots to Work Conference – Thu 18 October as part of the Gaia Foundation We Feed the World exhibition.

Check out others in the Roots to work Series, including the Urban Farmer, The Beekeeper, The Dietetic Coach.