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Over the summer we welcomed a new Executive Chef to the College kitchens: Jon Smith has many years of experience in preparing and serving outstanding food in educational settings, and here you can find out a little more about Jon.
Jon has 35 years’ experience as a professional chef and has worked in many varied establishments, the Mayfair Intercontinental in London and Condé Nast in New York to name but a few. For the last 16 years Jon has worked in the education sector.
Jon said: "I am excited about setting new targets and goals here at Lancing College. Although it is still early in my tenure, I can already see how special the food offer is here, and by using local suppliers and sustainable produce we can really elevate ourselves. I am also working with the College Farm Manager to integrate the Farm produce with the dining experience at the school.
Above all I am proud to be working with the students, collaborating with the Green Group and the Food Committee (both led by pupils). In particular, my role within the Food Committee is to listen to what the students are saying about the food we offer; communication is vital to ensure both groups understand each other and work together. I really believe that we can be the envy of most schools for our dining and our care of the planet for generations to follow."
Lancing College's Catering Team prepares approximately 1,300 meals per day over breakfast, lunch and supper. Eight chefs work various shift patterns over seven days, preparing fresh produce every day. Three kitchen porters work alongside the chefs, keeping the environment they work in clean and safe.