url: http://www.feedinghungryminds.co.uk
template directory: http://www.feedinghungryminds.co.uk/wp-content/themes/isseducation
Name: Jackie Cooper
Role: Operations Director
I am the Operations Manager for our contracts in York and Hull and I have worked in educational catering for sixteen years. I began as a general kitchen assistant and worked my way up to my current position, which I thoroughly enjoy.
Curry or a nice pasta dish.
The people I work with and the pupils at the schools. It’s fun and varied every day.
That we would consider more about where the food comes from rather than just the price.
Practical, personal and passionate.
Snails.
Friendly, fun-loving and adaptable.
Tanning level in Harrogate.
Yorkshire curd tarts and custard.
Name: Mark Davies
Role: Divisional Director
I have 16 years experience working in the soft services industry within the public sector, including Sales, Operations and PFI environments, managing projects from inception to implementation. This has brought extensive experience of commercial and operational processes including partnership development and strategic change. I have been Divisional Director in Education for over 3 years and has been instrumental in building on the Companys strengths and its passion for providing young learners with quality catering services.
I have to say, either a creamy risotto or a good curry!
It is very satisfying working in a learning environment, providing a positive experience and great food to our customers.
More ingredients, less convenience.
Professional, contemporary & compassionate.
A deep fried whole squid! dont tell the nutritionist!
Friendly, passionate & analytical.
With two young children, any restaurant experience is great!
Cherry crumble and custard!
Name: Lara White
Role: Regional Manager
Lamb and chocolate.
The day to day challenges of an ever changing market place.
To move away from fast food and ready meals and get back to producing real food.
Be the best.
My children’s cooking.
Passionate, motivated and creative.
A local bistro in wendover – family run
You are what you eat
Name: Robert Salmon
Role: Service Development Director
I graduated from the Scottish Hotel School and have worked in contract food services since 1981 from Graduate Trainee to Divisional Director, specialising in providing food services to the education sector throughout the UK
With a name like mine, it has to be fish!
Seeing pupils and students enjoy their meal breaks and knowing we make a real difference to their day.
Bringing children up to love cooking fresh food and then eating it at the table!
Trust, fairness & pride.
Birds nest soup.
Enjoyment, friends & food.
Cafe Fish in Tobermory on the Island of Mull.
Lovely puddings with custard, Always in the mood for queen scallops or chocolate!
Name: Paul Johnson
Role: Sales Manager
Paul recently joined ISS Education and brings with him 13 years of experience within the hospitality sector. For the last four years Paul has been working in the Education Catering sector with Compass Group where he held roles as a Regional Operations Manager overseeing Local Authority contracts before moving into sales as Sales Manager for the South of England. Prior to moving into Education Paul has worked in many areas of the hospitality business starting with Henley Royal Regatta before working at similar outdoor events. Following this Paul has held a number of operational management roles including roles at the Royal Albert Hall, BBC Television Centre and Legoland Windsor. Paul has also worked with leading high street restaurant groups to support mobilisation programmes as well as developing front of house and back office IT systems. Paul is committed to developing new ideas and opportunities and has joined to ISS Education to maximise the potential of the high quality flexible service that it is able to provide.
Thai or a simple platter of cold meats, olives and roasted vegetables
The exciting part of working in the Educational sector is that you are genuinely able to help make a difference to a nation. By being involved in developing and promoting healthy food and menus you are able to change the way today’s children and students think about and perceive food.
I would love to see more getting involved in and enjoying cooking rather than relying on pre-made items. Seeing moving towards using more local ingredients as well as either making their own bread or supporting local artisan bakers instead of consuming only shop bought loaves. Finally, seeing more families sitting down and eating together would make a big difference to our culture.
Open, innovative and honest
It would probably be pigs ear and pigs trotter which actually isn’t that unusual now!
Jovial, sincere and caring
It would be hard to pick just one but the Fire House Rotisserie in Bath, The Bel and Dragon in Cookham, The Rajpoot in Bath, the café at Riverford Organics farm shop and Alf Fresco’s in Dartmouth could form a good top five. The café and food shop at Marks Tey near Colchester is definitely worth a mention and a visit too!
We make it fun, tasty and fantastic!
Name: Jason Woodward
Role: Operations Director
I am all about the food! I started my career 20 years ago, as a chef in South Africa working in hotels up and down the Natal and Cape Coast. I then moved into catering management, which led me to where I am today. Everything I currently do is in the background to what the child, our customer, sees on their plate in the dining room. New menus, new recipes, new food concepts, new marketing initiatives, product quality, food based standards and craft training all form part of what I do.
I don’ have a favourite. I love the sweet and sour appeal of oriental food and thoroughly enjoy the complexity of curries and their marriage of spices but this doesn’t detract from a beautifully rare steak, mildly seasoned, fresh from the BBQ coals. How could I possibly choose?
It is all worthwhile to me when, on the rare occasion that I can make it out to a school over lunch time, I see happy children leaving the lunch queue with a full, varied, well prepared meal on their tray and a smile on their face.
I do not understand the UK’s obsession with chips. Chips are served with everything, including curries and lasagne. When did chips replace a gorgeous pilaff rice and fresh naan or a garden salad with scrumptious homemade garlic bread?
Passion, service and FOOD!
Multiple choice:
a) Chocolate coated deep fried scorpion
b) Crocodile burger
c) Grilled snake
Playful, and FOOD!
Currently Sat Bains in Nottingham – I went there recently and will definitely go again soon!
experience a taste adventure!
Name: Dena Russell
Role: Regional Operations Manager
I am a qualified chef and started working in the education sector with ISS in 1996 and havent looked back since!
Beef Wellington.
The diversity and fast pace.
To re-introduce old style home economics back into schools, so our future adults learn the basics of cooking fresh meals with fresh ingredients.
Focus, quality & honesty.
I once tried snake meat!
Committed, passionate & dedicated.
My parents kitchen.
Great to share with your loved ones.
Name: Emma Farrar
Role: Finance Manager
I am the Finance Manager for ISS Education and I also oversee IT projects within the Division. I've worked for ISS for 18 months now and it's flown by. I've been involved in the contract catering industry for just over 7 years having previously worked for an SME based in Leeds, again as a Finance Manager (including IT) but looking after both Education and Business & Industry contracts. I qualified as an accountant (ACMA) having done a degree in Accountancy & Finance..
Italian....especially my Mum’s Lasagne!!
Food!! I love the variety and the innovation, but most of all it is the feeling that you are making a difference to a child’s experience at school that’s truly great.
To realise that everything in moderation is fine!
Work & play hard.
Ostrich or white asparagus (I’ve not been to any weird places yet).
Fun / Enthusiastic / Tall
At the moment it would be Carluccio’s.
it’s not a good idea to get me to sing....
Name: Lucas Charton
Role:
I am the Company Executive Chef and I have now been working for ISS Education for almost 2 years. I am a trained chef and pastry chef and I have worked in a range of different environments including hotels, brasseries and Michelin starred restaurants. At ISS Education, my main responsibilities are the training of new staff and the development of new recipes and food concepts. Recently I have been working on more ‘hidden goodness’ dishes like zucchini cookies and swede muffins!
Polenta Bolognaise – cooked by my mother!
Every day is different. I enjoy travelling around and seeing a lot of different places and meeting new people.
I would forbid any frozen food.
Attention to detail.
Kangaroo – in Darwin, Australia.
Adventurous, daring, French!
The Thai place on the corner of my road.
Thank you for all the great memories!
Name: Andrew Lipscomb
Role: Regional Operations Manager
I completed my training as a chef at the Park Lane Hotel and then progressed to being a Chef de Partie at the Waldorf Hotel. After a number of other craft roles in healthcare, brewing and the motor industry I moved into contract catering area management in the education sector. Despite a stellar career I am not afraid to continue with my professional development including qualifications in training, food procurement and nutrition.
Ham, egg & chips.
Making lunchtime an education.
Encourage people to cook more.
Fun, food & profit.
Kangaroo tail.
Also...fun, food & profit!
Rick Steins Seafood Restaurant.
We all should really try a bit of everything!
Name: Steven Kemp
Role:
I am the Operations Director for ISS Education. My role focuses on the continual development of the company to ensure that the service we offer is of an excellent standard. I work with teams across ISS Education to develop all areas of the service.
Sticky Toffee Pudding – but love pretty much all food!
The opportunity to influence the future eating habits of tomorrows adults!
Get people to eat less and enjoy food more – not just see it a quick fuel stop.
Great people, Great service, Great results –
six, I know, but sums up how we should look at our business to achieve all we want to do.
Shark. It tasted really unusual.
Focused, trustworthy, honest.
Not really but Nando’s is high up there at this point in time.
sticky toffee pudding with ice cream and custard.
