Meet Alan, the innovative and inspiring head chef at Evolution Early Learning.

Chef Alan’s philosophy extends well beyond the borders of the kitchen. Yes, he expertly crafts nutritious meals that satisfy hungry bellies, but his vision is much larger. Alan is on a mission to illuminate the magic of sustainable practices and show the little ones the journey from farm to plate.

Sustainability is increasingly important in culinary practices. Can you share how you and our kitchen team work towards sustainability, particularly in choosing ingredients or handling waste?

At our centre, we do not just focus on nourishing young bodies, but also ensuring sustainability is at the heart of every dish created. This is achieved by keeping ingredients local and seasonal to reduce our carbon footprint and support local businesses. We have a zero-waste policy, our menus are designed to use every part of the ingredient, utilising any scraps as compost food for our worm farms. Evolution Early Learning also offers plant-based options on the menu, this helps reduce our reliance on meat and teaches the children the importance of the vegetable gardens we have at the centres. We aim to do more than just practice sustainability; we are on a mission to spread the word. Through our Eco-Warriors program, which incorporates our garden and worm farms, we promote urban farming and sustainable practices, all of which help contribute to a healthier planet.

What is your favourite meal to cook at Evolution Early Learning recently?

Spaghetti bolognese. In our kitchen, we cherish the joy and laughter that children bring to the dining table. That is why we have crafted a special dish that's become an all-time favourite amongst our centre. It's not just about making a meal that's nutritious and delicious, it's about creating those memorable dining experiences that kids and parents love. Our star dish combines fresh, local ingredients with a playful presentation, ensuring every bite is an adventure.

What are some of your favourite Autumn flavours, and how do you incorporate them into Evolutions dishes?

In autumn, we embrace seasonal vegetables across all dishes at Evolution, Carrots and sweet potatoes bring natural sweetness and richness to cakes, while also starring in savoury roast dishes. Beetroot adds earthy notes to lunches and makes a vibrant addition to chocolate cakes, enhancing moisture and colour. Zucchini, on the other hand, is perfect in muffins for a moist texture and shines in pastas and frittatas. These vegetables are celebrated for their ability to enrich a variety of dishes, from hearty mains to decadent desserts.

Each dish is not just a meal, but a deliciously fun lesson about the benefits of eating seasonally and relishing the simple pleasures of growing your own food. When chef Alan serves up a plate of his signature spaghetti bolognese, it does not only fill tummies – it sparks curiosity and inspiration, and leaves a trail of happy, satisfied smiles. Evolution Early Learning isn't just serving food - it’s nurturing little minds as they embark on an exciting farm-to-fork journey.