A NEW approach to fresh, tasty, healthy food is being adopted at Irrawang High School this year, with the addition of a new friendly face in their canteen.
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At the end of the 2017, the school gave a warm welcome to their new Canteen Supervisor and qualified Chef, Simon Hazley-Jones to have some time to prepare for a big start to the 2018 school year.
Simon brings with him a wealth of experience to this new role.
After 15 years in the restaurant business and owning three restaurants during that time, Simon and his family decided it was time for a tree change and moved from Newcastle to the country after purchasing a farm, where he grows snails for the market as well as avocados and limes.
Missing a bit of human contact every day, Simon decided the time was right to move back into the food world and has taken on the position of Canteen Supervisor at the school.
With new canteen renovations in the pipeline and the changes in menu that will bring, it is an exciting time for the whole school.
Simon hit the ground running in the final weeks of 2017, with an emphasis on fresh, healthy food made in-house.
Educating and expanding student’s palates are high on his agenda while at the same time applying industry standard operations.
The students can look forward to freshly made curries and other “wet” dishes from the hot bar and also theme days.
Simon remarked that he is looking forward to the challenge and the interactions with students and staff.
Luella Fagan from Irrawang High told News News Of The Area, “Cafe Irrawang (formerly known as the Canteen) under the leadership and expertise of Chef Simon, is introducing students to foods they have never tasted.”
“We have already seen things like warm chicken, pesto and sun dried tomato salad, Cheese & bacon loaded potatoes,
Smoked salmon, lettuce, sprouts and aioli wrap and Pumpkin, feta, cherry tomatoes and baby spinach wrap that so many of the students happily tried and loved.”
Cafe Irrawang sounds like the place to be for a fresh and healthy lunch, and the school should be commended on their efforts to put in place practices that offer healthy options for their students.
By Rachael VAUGHAN