CYP Now - How I Got Here: Early years chef lecturer Sean Cowden

Sean Cowden, early years chef lecturer at the London Early Years Foundation, on how his career path sparked an interest in childhood nutrition.

Sean Cowden: “Teaching children about health and cookery at primary schools was a great way to encourage them to try new things”

I grew up in a family where the men did not cook. My father was a master of beans on toast at the weekend, but my mother cooked most of our meals.

Both my father and older brother were engineers, brilliant engineers at that, but there were no Marco Pierre Whites in the kitchen. It was never expected that I followed in their footsteps, however, it was a path I had no interest in walking down.

My interest in food was kindled in my first job as a weekend pot washer in a health club where I learned basic culinary skills. From there my interest in food only grew and I was shortly promoted to commis chef.

I remember waiting patiently for the internet to dial up on our family computer at home to look up exciting new recipes. I was hooked.

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