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Wednesday, November 29, 2023

National Recognition for Highland School Cook 

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Anja Fuglestad, Cook in Charge at Croy Primary School, recently won Employee of the Year at this year’s Scottish School Food Awards.

Anja is very passionate about providing healthy and nutritious meals with a twist for pupils and has enhanced their dining experience through continual development of fun and creative ways to present food.

Anja is also involved in the Food For Life Ambassadors programme which has led her to new opportunities exploring how to assist with pupil’s healthy eating education.

The programme consists of four online sessions covering Good Food, Food Citizenship and Leadership and the Whole School Approach, followed by the Ambassador completing a good food action in the school community.

On winning this prestigious award, Anja said:

“I have worked really hard to accomplish our growing garden and the cooking lessons.

“I couldn’t have done this without the great support from the Highland Council Catering Service, Soil Association and Croy Primary School staff & children.

“To win the Employee of the Year, I was filled with pride and I felt such an honour to win. It was so lovely to see all our hard work being recognised.”

Martine Kelly, Head Teacher at Croy Primary School:

“Anja’s creations are always very well received and have inspired pupils to try foods they wouldn’t normally have chosen to taste.

“The pupil experience is at its best when the catering team and school staff work in unison.

“Anja has been the catalyst for this at Croy, regularly finding ways to integrate the two services to benefit the school community.

“When we have a school wide event, Anja goes the extra mile to find ways to support us and be fully involved in the life of the school and community.”

Education Chair, Cllr John Finlayson said:

“Congratulations to Anja on winning this truly well-deserved award and national recognition for her hard work and dedication to the pupils and staff at Croy Primary.

“Anja is not only a hugely valued member of her school community but also to the wider Catering Service team.

“Her recipes for incorporating fruit and vegetables will be rolled out to other school cooks in the Highland area so they can benefit from her inspiration and success.”

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