Catching Up with Kev: Finalist for LACA Regional School Chef of the Year (SCOTY) Awards

We are thrilled to announce that Kevan Bell has been shortlisted for the LACA Regional School Chef of the Year (SCOTY) Awards, proudly representing the Yorkshire and Humberside regions. We caught up with Kevan to learn more about his journey and experiences.

How long have you worked with Mellors?

“I have been with Mellors for approximately 11 years in total. I also have experience as a Mobile Chef Manager.

I transferred to the Sheffield area and decided to settle at a single site. Throughout my career, I’ve worked in various sectors of catering, with the exception of hotels and hospitals, and I have genuinely enjoyed every bit of it.”

What inspired you to pursue a career in catering, particularly within the education sector?

” I ventured into school catering because of the appeal of having school holidays off, as my wife works in education. This allows us to spend more quality time together during the breaks.”

Why do you enjoy being part of the catering team?

“Meadowhead is a large site, accommodating approximately 2,000 students. I saw it as a significant challenge worth taking on, especially as the school hadn’t had a stable manager for quite some time.

Bringing stability and consistency to the catering service was important to me. I am fortunate to have a dedicated team committed to providing nutritious and delicious meals to the students.”

What inspired you to enter the School Chef of the Year?

“I was honoured to be recognised and encouraged by Mellors to participate in the competition. Their support and belief in my abilities motivated me to say “yes” to this opportunity. I’m glad they guided me in the right direction.

What inspired you to develop this menu for the School Chef of the Year competition?

“The menu I developed is inspired by a dish I regularly serve, which utilises leftover creamed potatoes from Roast Day. It’s essential to manage food costs effectively while still delivering exceptional meals for the students. Plus, this particular dish is very popular among the students. However, I can’t reveal too much about it just yet!”

As a Regional Finalist representing Yorkshire and Humberside, what does this recognition mean to you personally and professionally?

“I feel incredibly proud of this recognition. It means a lot to me personally, and professionally, it’s an honour to represent Mellors.”

How do you stay updated with the latest trends and innovations in catering?

“I usually keep an eye on cooking shows and adapt new trends and recipes for use in the school kitchen. Staying updated with the latest culinary trends through television helps me introduce new and exciting dishes that the students will enjoy.”

Can you share a memorable moment or achievement from your time as a catering manager?

“One of my most significant achievements has been increasing meal uptake, which I attribute to the improved quality of food and the diverse choices available to the students.”

What advice would you give to aspiring catering managers, especially those interested in working in the education sector?

“My advice to aspiring catering managers is to listen to your current manager and absorb all the knowledge they’re willing to share. Management isn’t as daunting as it might seem; always listen to your area manager, take on feedback, and don’t be afraid to ask for help when needed. There is plenty of support available if you seek it out.”

What would it mean to you if you won the School Chef of the Year?

“As I am nearing the end of my catering career, winning the School Chef of the Year would be the culmination of all the hard work and dedication I’ve put in over the years. It would be a fitting and rewarding conclusion to my career.”

Mellors are very proud of Kevan and wish him the best of luck in the SCOTY Awards!