Young Innovators Food Conference: Inspiring the Next Generation of Chefs
Young Innovators Food Conference: Inspiring the Next Generation of Chefs
On Thursday 6th November, Barking & Dagenham College opened its doors to 32 students from five local secondary schools for the Young Innovators Food Conference. Delivered by Be Inclusive Hospitality in partnership with the London Borough of Barking & Dagenham, the event brought together 14–17-year-olds studying food technology for a day of hands-on workshops led by professional chefs, alongside insights into careers within food and hospitality.
At the heart of the day was representation. Young people had the chance to learn from chefs whose cultures reflect their own. This helped them see what might be possible for their futures and the roles they could hold within the industry
Guest Chefs
Three dynamic chefs joined us, each bringing a unique perspective to the day.
Sara Assad Mannings, founder and Head Baker at Bunhead Bakery in South London, is known for bold, vibrant Palestinian–British flavours that celebrate identity through food. She guided students through making hearty Ful Medames with pitta.
Natalie Sheridan, founder of Callalie Cakes and Head Pastry Chef at BaxterStorey, is renowned for storytelling through edible art. Her workshop showed students how to create a light, fragrant Coconut, Mango & Passion Fruit Cheesecake.
Rex De Guzman, British–Filipino chef and founder of Turo Turo in South West London, is widely celebrated for making Filipino cuisine more accessible across the capital. He also taught students to craft quick, authentic Lumpia (Filipino spring rolls).
Practical Kitchen Skills
The morning began with an introduction from college Chef Lecturer Colin McGregor. He set the scene by explaining pathways and GCSE requirements for progressing in food and hospitality. Afterwards, Lorraine Copes, CEO & Founder of Be Inclusive Hospitality, welcomed the students and shared the partnership vision that shaped this conference. The young people then moved straight into their first practical workshop.
Five schools attended: Barking Abbey School, Robert Clack Secondary School, Greatfields School, Riverside School and Pathways School. This gave students the chance to mix with peers from outside their own establishments. One teacher shared that last year’s cohort hadn’t spoken before attending the conference. They later became close friends.
Throughout the day, students practised real chef skills: whisking for structure, shallow-frying and sautéing with control, folding and wrapping Filipino spring rolls with precision, and layering desserts while thinking visually about presentation.
Their first workshop then led into a feedback session. Here, students reflected on their skills, food experiences and inspirations. They added their thoughts and questions for the chefs on post-it notes as they rotated around the stations.
Next, the group moved on to their final two practical workshops, with a break for lunch in between.
Teachers commented on how engaged their students were throughout the day. Many who arrived shy or unsure soon presented their dishes confidently. They also proudly recalled each step they had mastered. Their enthusiasm and sense of achievement were unmistakable and completely contagious.
Chef Q&A: Career Paths & Advice
To close the day, the questions drafted earlier by students were gathered and put to the chefs in a lively and honest Q&A session hosted by Lorraine Copes. Their curiosity covered many topics, from “Why did you become a chef?” to “Did anyone ever doubt you?” and “What was the first professional dish you made?”
The discussion naturally opened up themes of entrepreneurship, cultural identity, self-belief and family expectations.
Sara reflected on the whirlwind of starting her business during lockdown and credited the cheerleaders around her for boosting her confidence.
Natalie admitted she wasn’t a natural chef at their age. Her determination to learn and practise helped shape her career.
Rex spoke openly about the pressure and pride of cooking food that represents his culture. He also discussed the responsibility that comes with it.
As a result, their collective message to the students felt powerful: feel the fear and do it anyway. Progress comes from starting, persisting and staying focused, even when doubt appears. When you succeed, the people who questioned your path will eventually understand the vision you believed in from the beginning.
Overall, the day inspired students by opening minds, building confidence and showing young people what’s possible in hospitality. Furthermore, we hope to continue this work across the UK. We want to create spaces where young people can learn, explore and imagine their future within the industry.
To read more blog posts, click. here.