A food career in the early years sector
Our nurseries thrive thanks to the hard work of our talented chefs. Meet Yusuf, our Head of Food at N Family Club, as he shares his journey, passion for child nutrition, and insights on leading innovative food programs in early years education.
- What key milestones have led to your current role at N Family Club?
I’ve loved cooking and catering since childhood, which helped fund my higher education and led to a successful hospitality career in pubs, hotels, and restaurants. After becoming a father, I realised the industry lacked a healthy work-life balance. Wanting to be present for my daughter, I left my job and joined a small nursery as a chef, where I instantly fell in love with the work. After over 20 years in the early years sector, I’ve developed my skills and now lead food operations at N Family Club, providing nutritious meals that support children’s growth and well-being.
- What do you wish chefs knew more about in regards to the early years industry?
As chefs we have an incredible opportunity to make a lasting impact on children's health and development by introducing them to nutritious, fresh foods early on, shaping lifelong healthy eating habits. It's more than serving meals—it's about building an early foundation for healthy living. Unlike traditional hospitality, early years settings offer an excellent work-life balance, allowing you to focus on creativity and food safety without the typical work hours of chef roles.
- What do you enjoy most about working at N?
The most rewarding aspect of working at N Family Club is its commitment to innovation and excellence in early years care. N prioritises the well-being and development of the children, alongside creating an environment that fosters collaboration, creativity, and a forward-thinking approach. The team spirit and passion here are unmatched, and it’s a joy to come to work every day.
- How have you approached building and leading a successful team in your role as Head of Food?
I keep chefs connected across locations by regularly working with them on-site and holding meetings to foster collaboration and open communication, where input from all team members is valued. Regular feedback and adaptability have been key to building a motivated, successful team that delivers quality meals.
- How do you see the early years food sector evolving, and what career opportunities are emerging for chefs?
As society increasingly prioritises health and nutrition, I foresee a growing focus on food education for young children. This will likely create new, innovative roles and expand food teams, providing exciting career opportunities for chefs dedicated to promoting children's health and nutrition.