Meet the Chefs
Ian Dowding is an experienced chef, having spent 35 years in the restaurant trade and the past five years teaching and writing for catering press publications. During his career, Ian spent 12 years running his own successful restaurant and whilst Head Chef at the Hungry Monk, Jevington, he invented the now famous Banoffi Pie. Ian was also the chef for the television series Regency House Party. Ian is an excellent tutor; enthusiastic, and encouraging and has the patience to develop skills in even the most kitchen shy individual.
Originally from Kyushu, a southern island of Japan, Atsuko has been sharing her knowledge and techniques of Japanese homestyle cooking with a series of courses in the UK since 2008.
Her down-to-earth and unpretentious approach to cuisine combined with her talent to create delicious, simple to prepare, fashionable meals will make you experience the Japanese philosophy of elegance and simplicity.
Steve Cooke’s chef skills have been honed during a career that has seen him working in a variety of restaurants both in the UK and further afield. Since becoming freelance he has worked in a number of environments including with Fifteen To You (Jamie Oliver’s events company), and Formula One Chef for I.T.V. Steve has an contagious passion for cooking good food and this is delivered in an ardent, warm, and informal teaching style.
Sumayya is a writer and cookery teacher based in London, UK, specialising in the cuisine of Pakistan, where she was born and raised.
Pakistani cuisine is a marriage of flavours influenced by invasions and migration. Rich with Persian, Arab, Mongol, Mughal, Indian and local regional flavours, Pakistani cuisine is truly unique. Sumayya’s mission is to teach people the distinct flavours of her homeland through her writing and teaching.
The proprietor of “Sarah’s Cottage Cakes”, Sarah supplies local customers and businesses with her homemade cakes, scones and slices and also makes novelty cakes to order. Sarah has been baking for over 15 years, developing recipes consistent with her rustic, home cooked “brand.”
Her main clients include Flatplanet, in London, where her gluten free recipes can be found in the new Leon cookbook and she bakes organic cakes & slices for Plaw Hatch Farm in Sharpthorne who reached the finals in Sussex Food Awards last year.
Stefano’s passion and interest in cookery began at a very early age, surrounded by the aromas coming from his parents Trattoria at home in Italy, he couldn’t wait to get into the kitchen and start experimenting. He has worked in several renowned London restaurants including Daphne’s, Quaglino’s and Harrods, serving traditional and modern Italian dishes to top celebrities from around the world. Stefano’s passion now is to make Italian cooking fun and accessible to all.
Originally from New Zealand, Ben has spent the last 15 years in the UK. After a stint working in the renowned Soho vegetarian café Mildreds, Ben spent the last 14 years travelling the U.S.A and Europe cooking for some of the worlds biggest music stars including; Coldplay, The Police, The Eagles, Justin Timberlake, Yes, Snow Patrol, Lilly Allen, Bruno Mars, and Paul Simon. To satisfy such diverse clients Ben has drawn on food cultures from all over the world. Ben now runs his own catering company in Brighton and is involved in food styling and recipe writing.
Jack Balchin is a chef whose main focus is pairing great flavours, textures and techniques to create modern, contemporary dishes influenced by the latest food trends. He has spent 8 years working as a chef, progressing through Michelin starred kitchens. Currently, Jack teaches up-and-coming chefs in restaurants all over Sussex a mixture of classic French and modern British cuisine, which he has been doing for the past 3 years and finds very rewarding. A class with Jack will give you the foundation skills and confidence to create your very own culinary masterpiece.
After qualifying at Northbrook, Brighton and Westminster Colleges, Steve has developed his food preparation skills and love of good food. Having spent many years in various Hotels and Restaurants Steve gained his QTS, and for the past twenty years has been teaching. With a passion for using fresh ingredients, and a relaxed but professional attitude, Steve will encourage and nurture even the most hesitant or unexperienced Cook to achieve great results.