Employee Spotlight: Emily

Welcome back to another edition of our employee spotlight series, where we shine a light on the brilliant people who make up the White Oaks team.

This month, we’re sitting down with talented Chef Emily Greenwood. Since joining us, Emily has gone from strength to strength, and we couldn’t be prouder of everything she’s achieved. Starting out as a Kitchen Assistant, she has since worked her way up to becoming a Chef at one of our care homes. Not only that, she’s recently taken the next step in her career by joining our Production Chef Apprenticeship Programme.

We recently caught up with Emily to learn more about her journey, her day-to-day role and what she enjoys most about working at White Oaks.

Can you share a bit about your background in culinary?

I’ve been cooking for about 10 years now and have worked in all sorts of places along the way, including fish and chip shops. It’s been a bit of a mix, which I’ve really enjoyed as it’s helped me build up my skills and try different styles of cooking.

What are some of your interests and hobbies outside of work?

Outside of work, I love going to gigs and spending time with friends whenever I can. I also really enjoy travelling and exploring new places.

Tell us a bit about your role: what does a typical day look like?

A typical day starts with getting breakfast ready and making sure everyone is set up for the day. Then it’s straight into prepping lunch for all 44 residents, each with different dietary needs, preferences and priorities to keep in mind. I work closely with my wonderful Chef Manager, Gigi, who’s always there to help out and support me whenever I need it.

What do you enjoy most about your work here?

For me, it’s knowing that the residents are well cared for and getting food that’s both nutritious and enjoyable. I also get the chance to chat with them and hear their feedback on the meals, which I really appreciate. Seeing them smile and knowing they’ve enjoyed their food is one of the best parts of the job.

What’s your favourite meal to prepare for residents and why?

I’d have to say a roast dinner. The residents really enjoy it, and it often reminds them of their younger years and precious time spent with their loved ones.

Can you share a memorable moment or experience from your time here so far?

No two days are the same, so it’s hard to choose! I always enjoy chatting with the residents, getting to know them and finding out what they love to eat and what they’re not so keen on. But two moments that really stand out are being promoted from Kitchen Assistant to Chef, and joining the Production Chef Apprenticeship Programme as part of the very first cohort. Those are special memories for sure.

Looking back at your career so far, what accomplishment are you most proud of?

I’m most proud of how I’ve developed my skills and knowledge as I’ve worked towards becoming a chef. Completing my Level 2 and Level 3 Food Hygiene qualifications alongside the Culinary Pathway Programme has given me a strong foundation. I’ve recently started the Production Chef Apprenticeship too, which has been an exciting next step in continuing to grow my career with White Oaks.

What’s one ingredient you can’t live without?

That would have to be parsley. It adds a pop of colour, brings great flavour and gives a dish that little extra bit of flair.

A big thank you to Emily for taking the time to speak with us. Keep an eye out for more employee spotlights coming soon!

Interested in joining the White Oaks family? Find out more on our careers page here.