News: Stuart cooks up a storm with his Feed the Youth campaign
Stuart Cliffe, 30, is currently studying for his Professional Chef’s diploma with us.
Since February he has been putting his culinary skills into practice, preparing over 50 meals from scratch each week for children and families in his local area of Colwick as part of his Feed the Youth campaign.
Inspired by Marcus Rashford, every week Stuart has been making meals for families who need them and children who would usually be in receipt of free school meals.
Utilising social media to help spread the word Stuart was able to secure sponsors, help and support from local community groups, businesses and supermarkets such as Lidl, who offered to donate excess food.
Father of three Stuart said he felt compelled to start the initiative due to his experiences growing up.
When I was young, my mum was working three jobs to try and keep food on the table for me and my older brothers whilst she often skipped meals.
Now I feel like it’s my turn to play my part to help out where I can, no family should have to sacrifice eating to put food on the table for the rest of the family.
I won’t be able to help everyone, but I’ll definitely try.
— Stuart Cliffe
Stuart, who has served up over 200 meals so far, is currently continuing his fundraising efforts with the aim of providing meals throughout the summer 6 weeks holidays later this year. To find out more about Stuart’s initiative visit his Facebook page.
He says how his college course has helped him make his campaign a success.
“My college course has really helped me with not only the practical element of my campaign like preparing the meals, but also the time management aspect too.
“My tutor Sam North and all of the catering team have been really supportive throughout.”
Stuart is a mature learner who has real passion for his craft. His background and personal story seem to have given him real purpose for his project.
I am incredibly proud of his individual effort and energy applied to his fantastic cause. He has epitomised all that is good within our industry, endeavour, generosity, and hard work to really make a positive difference through food.
— Sam North, Chef Lecturer, Nottingham College
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Published on:
- 25th March 2021 (8:00 AM)
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