Interview by CLEAPSS with Head Chef Olivia Carbonari 

How did you get into cooking and become the successful chef you are today?

I went to a private girls’ school in Devon, and amongst many subjects I enjoyed art and design, music and food tech probably the most.

The arts weren’t considered as important as the academic subjects which was always a massive shame growing up.

I absolutely loved cooking from a young age and was fascinated about the science behind it and how you could transform a collection of ingredients into something completely different and magical

There was an awful lot of pressure from the school to be a high achiever both whilst studying and in your future career. There was always a push for the girls to go after a career that was in medicine or finance and so on.

I was a wild free type that loved to paint, play the piano, sing and whip up a fabulous tasting menu for friends at the same time.

I went to university in Bristol and studied Fine Arts, focussing on sculpture and installation art. I absolutely loved my time there but was always more interested in creating wild and elaborate dinner parties for friends than the course ahead of me.

I went on to be an events director and set design artist in London after my degree, which was successful and exciting, but there was an itch needing to be scratched and I had to change course. After being offered the role of director at the company I had been working at for some time, I made a huge life changing decision at the ripe age of 25 to have a change in career.

I realised that my passion for fine dining and cooking would never go away and it was something I was desperate to explore.

Whilst on holiday with my mum and sister I had followed through with my decision and had made the necessary changes. I handed in my notice to my job and flat in central London, applied for a position at Ashburton Chefs academy and started the quick process of a new adventure.

Whilst studying at Ashburton I was offered a job at Lympstone Manor which I accepted and started as soon as possible. I went on to become Sous Chef at The Galley in Topsham, and now Head Chef at Little Oink in Exeter.

I can wholeheartedly say this was the best decision of my life and I wish I had the confidence to follow my dream at an earlier age. I wouldn’t change anything I have done so far in life as it has all been a part of the process that has brought me to my current role, but it would have been fun to start younger.

What would you say to students and teachers of food education at school level?

I would love to be a part of helping young people understand the importance of their dream in the culinary industry and that it’s OK to want something completely different than everyone else around you.

I wish I had had someone that was a role model back when I was at school that supported this potential life choice.

Being a chef is certainly not a job, it is a life choice. A role that you have to be so passionate for, it will consume most of your time and energy.

I am always happy to help anyone who is interested in getting into cheffing or the culinary industry and am always happy to chat.

What was your experience of food education at school level?

It was just the general food tech classes that were factored into our schedule. Nothing extra special, just basic food hygiene and so on. I didn’t take any extra courses at that point.

What do you think food education should be like at school level?

Students should probably have a person from all sorts of professional backgrounds to speak to them about a range of career opportunities. A musician, a chef, a farmer, a vet, a teacher and so on.

I think young people should be shown that any career choice can be successful, it’s not all about monetary achievement.

Giving people the opportunity to decide their own path, rather than ramming the highest paid roles down their throats at a young age.

I think access to information from key professions that will keep this country alive is absolutely essential. When was the last time you heard a child say, “I would like to be a fisherman, butcher or farmer”? This is something that I think is rather tragic and should instead be celebrated and suggested whilst going through school.

It’s also rather scary how little the world seems to know about food, where it comes from, how long something takes to grow or be made. Food has become such an immediate thing that people have lost value in what things are.

Bread, an everyday staple, something I make frequently on my days off for the sheer love and want for quality. Something probably 80% of the nation has no idea how to make. Education of simple basic meals needs to be taught at a much younger age to influence the importance of healthy living and nutrition.

Find Olivia on LinkedIn or twitter: @chefoliviacarbonari or @littleoinkexeter