Experiencing Sustainable Cuisine: A Firsthand Look at Chef Sam’s Impact

As we celebrate World Food Day, it’s essential to highlight the vital connection between sustainable food practices and education. At the Blue Schools of Sustainability, this connection goes beyond theory—it’s lived and experienced on board sailing vessels where future sustainability leaders learn how to protect our planet.

Chef Sam, an inspiring teacher of sustainable cuisine, embodies these values and is one of the finest examples of this hands-on approach to education. Chef Sam’s journey isn’t just about culinary mastery—it’s deeply tied to his love for the sea and his commitment to sustainable practices. As Sam shares, “I have had a love of the sea and sailing since I was a child, and became a single-handed skipper of my own commercial fishing boat in 2016, working out of Coverack where I lived. Using very sustainable fishing methods and practices has long since been a passion of mine, and now in the winters, this is my occupation.” Through his work on vessels like the Irene and now the Blue Clipper, Sam combines his passion for the ocean with a dedication to sustainable food sourcing. He personally catches fish and chooses local produce with care, respecting the environment and teaching these principles aboard the Blue Schools of Sustainability.

His hands-on approach to sustainability makes him an exemplary teacher for the students, who learn not just the art of cooking, but the responsibility of respecting the ecosystems that provide our food. What also sets Sam apart is his deep love for pollinators, essential contributors to our global food system. As the proud owner of the Bee Camino Hotel, Sam’s commitment to protecting these tiny but mighty creatures underscores his dedication to sustainability and ecosystem health. His respect for the interconnectedness of all living things informs every dish he creates.

For those lucky enough to attend the May It Bee event this past April, Chef Sam’s culinary creations were an unforgettable experience. His meals were not just delicious—they were crafted with the ethos of sustainability at their core. Each plate reflected a story of balance and harmony between nature and the food on our tables.

 

Chef Sam’s influence on the Blue Schools of Sustainability is immense. He is more than a chef—he is a role model for future generations, demonstrating how sustainable practices, from fishing to cooking, are essential to protecting our planet. His approach teaches students about the critical balance between land, sea, and pollinators, giving them a holistic view of our food systems and inspiring them to carry these lessons forward.

 

On this World Food Day, we honor the work of educators like Chef Sam, whose dedication to sustainability at sea and in the kitchen aligns with the mission of the Blue Schools of Sustainability. He represents the future we aim to build—one where respect for the environment is the foundation of every choice we make.