Bringing real industry experience into the classroom can be transformative – building confidence, sparking ambition and opening doors to future careers. That was exactly the aim when Angel Hill Food Co. spent time with food technology students in Southwark, delivering a hands-on session designed to inspire the next generation of food talent.
The visit saw Angel Hill Food Co.’s culinary leaders step out of the kitchen and into the classroom, sharing practical skills, career insight and personal stories to show students what a future in food can look like. The session was led by Chris Ince, Chef Director, alongside Executive Development Chef Dan Farrand and Commis Chef Tremaine Gibson, creating a powerful blend of leadership, mentorship and lived experience.
Learning through craft and culture
At the heart of the session was a sushi masterclass, introducing students to the precision, discipline and respect for ingredients that underpin Japanese cuisine. From preparing rice correctly to mastering knife skills and rolling techniques, the chefs guided students through each stage, emphasising that great food is built on patience, care and consistency.
As the class progressed, the chefs shared their own culinary journeys, helping students understand that there is no single route into the profession – only a need for curiosity, commitment and a willingness to learn.
Reflecting on the importance of experiences like this, Chris Ince, Chef Director at Angel Hill Food Co., said:
Food education is about much more than learning recipes. It’s about building confidence, showing young people what’s possible, and helping them understand that food can be a creative, rewarding and meaningful career. If we can inspire even one student to believe in themselves, then sessions like this are incredibly worthwhile.
His message reinforced the idea that food education has the power to shape futures, not just skills.
Real stories that resonate
For Commis Chef Tremaine Gibson, the session was particularly personal. Having progressed through the industry himself, Tremaine shared his own journey – from early training to becoming a valued member of Angel Hill Food Co.’s award-winning NHS catering teams.
“I see a lot of myself in these students,” Tremaine explained. “When I was younger, having chefs believe in me made all the difference. Today was about giving that encouragement back and showing them that hard work and passion really can take you far.”
His honesty and relatability struck a chord with the students, turning the class into a genuine moment of connection rather than a one-way demonstration.
Opening doors to future careers
Beyond technique, the session focused on opportunity. Students were encouraged to ask questions about life in professional kitchens, different career paths within food, and the range of roles available beyond cooking alone. From development chefs to food technologists and operational leaders, the discussion highlighted just how broad the industry can be.
Angel Hill Food Co. sees engagement with schools as a vital part of supporting education and nurturing future talent. By giving young people access to real professionals and real stories, the business helps demystify the industry and show that food careers are accessible, diverse and full of potential.
Executive Development Chef Dan Farrand praised the students’ enthusiasm and curiosity, noting how quickly they absorbed new techniques and engaged with the chefs throughout the session.
Inspiring the next generation
The Southwark masterclass is one example of how Angel Hill Food Co. continues to invest in people – not just through menus, but through meaningful community engagement. By sharing knowledge, experience and encouragement, its chefs are helping young people build confidence, develop practical skills and imagine futures they may not have considered before.
For the students, it was a chance to learn something new and see food through a different lens. For Angel Hill Food Co., it was another opportunity to demonstrate that food has the power to connect, inspire and create lasting impact – far beyond the kitchen.
