The Food Book was born from a passionate team of food educators who believe that food education is more than just cookery. It came from the desire to do something better and a desire to push the boundaries of traditional food education.

THE FOOD BOOK AUTHORS

Leanne Compton

Leanne is passionate about food and health education. Having taught Home Economics and Health at secondary schools, Leanne soon became a leading figure in national home economics associations. She currently lectures Home Economics at RMIT University and speaks regularly at food and health conferences Australia-wide. She has authored over 20

Leanne and Sandra

food and health publications and has a Master of Information Technology in Education. And on top of all of this, she plays an important daily role at the Department of Education and Early Childhood Development.

Sandra Fordyce-Voorham

Sandra is an exceptional home economics educator. She completed a Masters of Educational Administration at Melbourne University and is now working on a PhD in health sciences at the University of Wollongong to augment the work she is currently undertaking in schools and communities. She has been a former President of Home Economics Victoria (formerly VHETTA), Committee Member of Nutrition Australia and is currently IFHE Chair of the Policies in Education and Training Programme Committee.

Anne Prescott

Anne is passionate about cookery—in fact, it is not only her profession but her hobby as well. Anne began teaching in the Foods area in 1984 and has taught in secondary schools and community health settings ever since. She has a special interest in access issues in food and health education.

FRIENDS OF THE FOOD BOOK

Glenn Flood: www.glennflood.com

Image of chef Glenn Flood in chef's apronAs recipe consultant and video host of The Food Book, Glenn is an invaluable member of the team. Completing his apprenticeship and achieving ‘Apprentice of the Year NSW’, Glenn was rewarded with a culinary adventure to Asia. This further fuelled his passion for food, as he travelled around the globe, working in a diverse range of establishments, from major events to Michelin-starred restaurants. In 2006, Glenn joined the team at Fifteen Melbourne, a venture set up by celebrity chef Jamie Oliver to teach underprivileged young people how to become chefs. As Training and Development Chef, Glenn designed and implemented a unique training program that is not only teaching young people the skills to become first-class chefs but is also having a profound effect on every aspect of their lives. Many people remember Glenn’s inspiring personality from the accompanying television series, Jamie’s Kitchen Australia.  

In November 2008 Glenn launched an innovative venture, Raw Materials—The Studio. This state-of-the-art demonstration kitchen hosts a range of activities, including filming, photography, teambuilding and cooking classes. Glenn’s next exciting venture (apart from working on The Food Book!) is to oversee the national recruitment for the first series of Junior MasterChef Australia.

UPDATE: Glenn has recently accepted the huge role of Food Producer on Season 3 of MasterChef Australia. Congratulations Glenn!!

Brent Parker Jones: www.foodphotographer.com.au

Brent is a Melbourne-based food photographer who loves food: cooking food, eating food, playing with food and most of all, photographing food! Over his fourteen-year career, Brent has been photographing food images for magazines and cookbooks for Australian and international publishers. His experience, food knowledge, passion and commitment to everything food has seen him steadily accumulate an enviable folio, having worked on over sixty titles including Oxford University Press titles e-Food, Whole Food and now in 2010, The Food Book.

In 2009, Brent’s food obsession took a new level and he found himself proving his passion and commitment to food on a national stage in the first series of MasterChef Australia. Brent was one of the top 20 contestants selected from over 7500 amateur cooks.  

Brent finds his zeal for the plate influences every party of his life and even after a twelve-hour-day photographing food, he cooks at home nightly.

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