Inspero’s Tutors add valuable expertise and depth to our charitable work. Their breadth of experience and skills help us to provide the very best for our young people.(Please note our Tutors give a lot of their time and expertise voluntarily to support Inspero programmes)
Glen shares our passion for food education. He has a really interesting perspective on food and cooking.
“It starts with an interest, and then turns into a passion. Cooking should be a love of ingredients and food. I’ve been interested in food from an early age, developed and discovered my skills at BCOT in Basingstoke. Trained at university and got inspired even further with my experience abroad in the Mediterranean with fresh high quality ingredients and flavours. 25 years later I still love what I produce and cook.”
Glen understands how food and cooking catalyse positive behaviours in young people. ” I love working with young people, to see their own individual flair, taste and ideas transpire on a plate is amazing, tastes of new ingredients, contrasts of flavours and textures engulfing their taste buds for the first time. Watching as skills are developed and futures moulded.”
Yvonne has a broad range of experience and has been volunteering and working with Inspero since 2013. Recently she has been helping to run our Green Therapy Sessions on Fridays as well as being involved with many other gardening projects with local school children and businesses throughout the years.
“I have always loved gardening and eight years ago decided to make a career out of my hobby and so trained as a horticulturalist. I really enjoy gardening at Inspero. It’s lovely to meet and work with different kinds of people, imparting my knowledge and experience, and seeing them grow in confidence and enthusiasm. We always have fun and a chat whilst getting exercise, fresh air and listening and seeing the wildlife.”
“I have always had a love of food, nutrition and cooking. To be able to delivery this on a daily basis through education on healthy lifestyles and teaching young people to prepare and cook nutritional meals feels me with a sense of pride and I feel privileged to pass on my skills to the next generation.”
Clare uses craft to inspire children to think creatively and positively about food and nature. She loves to encourage children to use their imagination to create great masterpieces that can be brought home or displayed as garden art in our community gardens. Craft helps to boost flexibility, increase fine motor co-ordination as well as self-esteem and is great fun.
Catherine loves to grow food, having retrained as a Horticulturist at Sparsholt College after a corporate career, she set up Inspero in 2012 to help children and families embrace healthy foods.
Catherine has over 25 years experience working with young people and adults in the community.
“Inspired by my mother, I have always had a love of gardening and plants since I was very young. Food is such an important part of our lives and teaching the younger generation about healthy foods and the benefits is critical in our society today.”
“I’ve been working with the team at Inspero for the past year, and have enjoyed every moment. It’s not just about teaching the children how to cook; it’s about teaching them about food, and the enjoyment of it. That’s the key.
I trained as a chef over 25 years ago, and I still enjoy cooking and discovering new flavours to this day, and getting to share those ideas with young enthusiastic children is a bonus.
Some of my fondest memories are as a child, creating meals with my grandmother in her kitchen and I think that many of the young children learning to cook today will have these fond memories of being in the kitchen too; and who knows – may even be inspired to become chefs themselves.
Since my career started, I’ve worked in restaurants, small training establishments, and as a private chef. More recently, I’ve been working with a small volunteer team for a local social enterprise in Salisbury, Wiltshire; all with the same passion and ethos of working with the community and not wasting good food. Ideas which resonate with many of us today.”