We shine a light on Amber Francis, crafting flavours and making her mark
Earlier this year, Amber Francis, 29, from Chefs in Schools was named champion of champions in BBC TV’s Great British Menu. With a background in fine dining, Amber joined Chefs in Schools as head chef and senior food educator at the state secondary school Christ’s College Finchley in north London, serving school meals to 700 students. We grasped the opportunity to speak to Amber with both hands to learn more about what drives her and her experience to date.
After working in Michelin-Starred kitchens, what made you decide to work in education?
I’ve always tried to incorporate community work in my full-time roles. At one restaurant where I had every Monday off, I’d work for six months with my local primary school organising a curriculum and developing cooking lessons with the deputy head.
I volunteered for the Felix project and for Hackney School of Food. I couldn’t find a way to be head chef in a fine dining restaurant and also incorporate community engagement at that time. So, I thought I’d turn it on its head – perhaps I could find a way to work in community projects and use my experience as a head chef at a fine dining restaurant to make a difference. That’s what encouraged me to take that step.
Did you like the meals served at your school?
The school food didn’t inspire me or encourage me to try new things – I did that outside school. It’s a different climate now, not for all schools, but people are starting to understand the importance of good nutrition and that has to start with good school food.
Tell us about your current role
I’m head chef leading the team developing menus, keeping an eye on finances, helping with cooking, serving and chatting to students. The other part is focusing on food education. That could include me engaging in food technology lessons, talking to students about seasonality and so on.
What new initiatives have you introduced?
I started “Something New Tuesdays” as I wanted students to try something different. I allocate some money from the weekly budget and speak to my suppliers about what produce is exciting and in season. I buy some and make posters which I display round the school. Every Tuesday break time, I stand in the canteen and give the food away to students for free. I talk to them about the food, give them some key facts, what’s interesting about it, but mainly do they like it/don’t they like it? What don’t they like? What is the taste similar to? What would you pair it with? Would it work with chicken, fish, vegetables? I adore doing it.
What are your tips for school caterers?
A salad bar works well as it gives students autonomy to make their own choices and serve themselves. Vegetables were being left on the plate, but eaten when put on the salad bar. Students now eat far more fruit and veg than they did before thanks to the salad bar.
See where you can add extra protein to dishes without spending so much money. With a chicken curry, add chickpeas, blend lentils to the sauce base, add butternut squash to add texture and boost nutrition.
How do you feel about being crowned champion of champions in BBC’s Great British Menu?
An overwhelming experience. I first became part of it three years ago – the support you get and the opportunity to be in rooms of talented people is really special. Entering this time around I didn’t think I would get as far as I did!
Who have been your mentors?
I don’t think I’ve had formal mentors. I’m strong-willed – I sometimes don’t follow the recommendation of my mentors. My mentors would never recommend me to follow my heart and go into community work as for them I was a young aspiring fine dining chef. At each stage of my career, I’ve had different people nurturing and supporting me. Now it could be said that it’s my head teacher who is my mentor at the school where I’m working as I’m learning about the education side of things.
I’ve always been keen to tell people some of the most inspiring people I’ve learnt the most from are members of my own team whether that’s the kitchen porter, commis chef or apprentice. We all have different backgrounds and experience. As a head chef, I realise how much I learn from them – I can help them to improve their skillset but at the same time they can help me.
Tell us how and why you became a chef?
I was always interested in food from a young age. My parents were fantastic at introducing me and my sister to new cuisines. At school, I loved the creativity of baking. I was lucky to meet a local wedding cake maker who was a trained pastry chef. She encouraged me and said this can be a viable and fulfilling career. While studying for A levels, I did work experience in kitchens at various restaurants and pubs including Tom Kerridge’s Hand and Flowers. I landed a place in the three-year Royal Academy of Culinary Arts scholarship programme, spending three months at college attending lectures and working in the college kitchen and the rest of the year on placement at The Ritz, London.
