Chef in the Spotlight…..Alexsandra

As Alexsandra was between roles herself and had some time available, volunteering seemed like the perfect opportunity to give back to the community while filling the gap her friend was leaving behind.

Originally from Toronto, Alexsandra moved to the UK five years ago to study for her MBA in Sustainability based in Exeter. After meeting her husband during her time here, she decided to make the UK her home and now enjoys life in the Teddington area.

With a background in creative arts and sustainability, Alexsandra is passionate about bringing people together. Alongside her work with the project, she runs music classes and ‘pay what you like’ yoga classes (yoga.w.alexsandra on instagram) as well as volunteering with a local theatre production company. Keen to find a role that served the wider community, she was immediately drawn to our mission of turning surplus food into meals for those who need them most.

Food has always played an important role in Alexsandra's life. With a Greek mum and an Italian dad, she grew up in a family where food was very much the love language. While her husband takes the lead as the primary cook at home, Alexsandra describes herself as an expert sous chef. Her shifts at the Junk Food Café give her the chance to build on her confidence in the kitchen, experiment with ingredients and happily lend a hand wherever it's needed.

The sustainability aspect of the project is particularly important to Alexsandra. With her professional background, she understands the impact of food waste and believes that one of the best ways for society to function is to ensure good food reaches the people who need it most. Seeing perfectly edible food put to good use rather than going to waste is something she finds incredibly rewarding.

For Alexsandra, however, it's the people who make the experience truly special. She loves serving meals, chatting with guests and being part of a welcoming and supportive team. Whether she's chopping vegetables, stirring a pot or helping to serve lunch, Alexsandra brings enthusiasm, kindness and a strong sense of community to every shift.

We're delighted to have Alexsandra as part of the team and grateful for the passion, positivity and sustainability expertise she brings to the project every week.

Simple Mexican Scramble (per portion)

Ingredients:

Handful of kale, 6-8 cherry tomatoes (chopped), 1 egg, 2 tbsp cottage cheese, jalapeño peppers, handful tortilla chips (crushed), grated cheese, yeast flakes (optional)

Method:

1. Wilt a handful of chopped kale in a pan with a little oil and add the cherry tomatoes

2. Whisk 1 egg with 2 tbsp cottage cheese

3. Cook egg mix in with the kale and tomatoes and top with chopped jalapeño peppers

4. Remove from the heat and sprinkle with the crushed tortilla chips and grated cheese, plus optional yeast flakes

5. Serve immediately for a hearty, nutritious breakfast or brunch