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Meet the team

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Carrie Vallance, Founder

Carrie, who is a mum to four children has long had a desire to want to help those with some of the widespread dietary-related issues & combine this with her love & history working with children. Her mission to help those in need also came about the time of her switching to a plant-based diet herself & her focus on creating home-cooked meals for herself and her growing family brought about her love for vegan cookery and health conscious foods. However, the struggles she faced to get her children to consume more vegetables and less refined sugar without mealtime battles has been a challenging one! All of these factors brought about the founding of the business Food Troops C.I.C in 2019.

Carrie graduated from Plymouth University in 2020 with a BSc in Bioscience following completion of a foundation degree in Food Studies.

 

Between the two subjects; she gained knowledge within a variety of key areas such as nutrition, biodiversity, agriculture, microbiology, food safety & quality, food production, manufacture & new product development. She also holds a valid DBS certificate, HACCP, as well as a pediatric first-aid certificate. Her dissertation titled ‘testing the perceptions of vegetables in primary-aged children following food education workshops’ was successful in discovering the needs of children & their perceptions towards vegetables, it suggested that their perceptions towards some vegetables can optimise and even their intake of vegetables as a whole can increase following their sessions. When not developing FOOD TROOPS, you will likely find her with her 4 children out and about her local County of Cornwall. Carrie loves nothing more than to re-live fond memories of her own childhood growing up next to the beach, & heading out on adventures and letting her children take the lead![/ultimate_heading][/vc_column][vc_column width=”1/2″][vc_single_image image=”241″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row gap=”35″ content_placement=”middle” bg_type=”image” parallax_style=”vcpb-default” bg_image_new=”id^16|url^http://wordpressgame.net/arrow/food/wp-content/uploads/2021/09/ascsava.jpg|caption^null|alt^null|title^ascsava|description^null” bg_img_attach=”fixed” bg_override=”ex-full”][vc_column width=”1/2″][vc_single_image image=”242″ img_size=”full” alignment=”center”][/vc_column][vc_column width=”1/2″][ultimate_heading heading_tag=”h1″ alignment=”left” margin_design_tab_text=””]

Ruper Cooper, non-exec director

 

I’m Rupert, a former professional rugby player and life long lover of food. My passion for cooking comes a very close second to my passion for rugby and luckily for me they go hand in hand – you could say I taught myself to cook when I wasn’t at the bottom of a ruck! I’ve played rugby around the world and those times abroad have given me one valuable lesson: wherever you are and whatever culture you are in, food is the one thing you can rely on to bring people together.

Being a professional rugby player meant living with some of the other professional players, so I often had to create big, healthy and filling meals on a budget. My enthusiasm and enjoyment of cooking for the team encouraged me to become more creative and to widen my repertoire. So when I retired from rugby it felt a natural step to move on to buy a cookery school – and Philleigh Way was the result!

My love for cooking comes from my mum. She’s my culinary inspiration and from a very young age I enjoyed learning from her in the kitchen. As a family we spent a lot of time in France, which is where, as a child, food began to take on a deeper meaning for me and I gradually began to understand how food can embody national culture.

Developing a positive mental attitude was one of the main areas that we were coached in as professional sportsmen. It involved constantly focussing on improving our skills.

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