Meet Andrea, one of the SF4C chefs!
Urban food enablers, Food ambassadors and SchoolFood4Change cook trainers are brought on board by SF4C cities as we speak. All of them play a significant role in implementing project activities in each city and respective SF4C country.
Andrea Razzaboni is the newly appointed SchoolFood4Change chef in the City of Malmö (Sweden). Let’s meet and greet Andrea!
SF4C: Hi Andrea! Tell us – who are you?
Andrea: Hi! My name is Andrea and I am 35 years old. I have two kids that are 3 and 6 years old. I work as kitchen coordinator at Klagshamnsskolan (Klagshamns school) in Malmö.
I was born and raised in Italy and I graduated from a chef school in Milan about ten years ago. I moved to Malmö in 2013 and started to work in an Italian restaurant in Copenhagen, which is connected to Malmö with the famous Øresund Bridge. Later on, I worked in a lunch restaurant in Malmö.
Food has always been my passion, but before graduating from the chef school, I worked as a physical education teacher at kindergartens. Therefore, it feels great now to work in a school where I can do both: cook and have contact with students at the same time. SchoolFood4Change will give me and other chefs in Europe the chance to achieve the implementation of a new cooking model in schools, with focus on environmental sustainability and tasteful healthy food.
How did you get in contact with the SchoolFood4Change project?
I first got to know about this project when I received an internal e-mail with a job description to become a “SchoolFood4Change chef”, so I read what SF4C was all about. I have always been interested in food production and its impact on the environment, and I think we, the schools’ cooks, have a very important role to promote sustainable and healthy food patterns. That is the reason why I sent my application – and I got the job!
What are you personally looking forward to the most with the project and related activities?
I look forward to meeting everyone involved in the project and to exchange ideas with other chefs and experts in the field of healthy cooking and beyond. I am sure that we will create a great plan together.
What do you think will be your biggest contribution concerning transforming school meals to become more sustainable, tasty and healthy?
I think my focus will be on promoting seasonal and local food, so cooking ingredients we process and consume (almost) at the time when they are harvested. On top of that, I will be talking to and motivating the students. I want them to feel that they are a part of this project. We are doing this for them and their future!