Meet the Wexford chef who promotes healthier eating habits in workplaces and schools

A man, now based in Wexford, is attempting to spread awareness about nutrition…

John Core is a chef specialising in Culinary Nutrition based in Bannow, Co. Wexford.

He attended TU Dublin, where he graduated in 2020 with a First-Class Honours MSc in Applied Culinary Nutrition. This was the same institution where he completed his professional chef qualification 20 years earlier.

John’s aim is a simple one: he wants to promote healthier eating habits in workplaces and schools across Ireland.

Though not originally from Wexford, he tells us that it is now the place where he calls home with his wife and kids:

“I live in Bannow, Co. Wexford, for the past four years with my wife Roisin and our twin boys. Roisin is from Bannow originally, and we moved here to settle the kids in her hometown. We met while travelling and returned to Ireland in 2005, initially living in Kilkenny before making the move to Wexford,” he told Wexford Weekly.

Like many, John’s career has been one of progression. Throughout his years working, he gained more knowledge. He tells us how he started out his career and how it led him to where he is now:

“I have been working in professional kitchens since I was 15, and over the years, my career progressed into managing large-scale contract catering contracts with my employer Sodexo. In this role, I saw first-hand the food choices made by the thousands of people we serve daily and recognised that, nutritionally, these options didn’t always support their wellbeing in the way they should.”

“In 2018, I took part in a Global Chef Tour of the East Coast USA with Sodexo, where I explored innovative nutrition lead food programmes and decided to upskill. That same year, I began my MSc in Applied Culinary Nutrition at TU Dublin, focusing on a food-first approach rather than strict nutritional targets. My approach to nutrition doesn’t restrict people from certain foods but instead reformulates recipes by replacing unhealthy ingredients with healthier alternatives while maintaining the flavour, texture, and mouthfeel that make food enjoyable,” he said.

Currently in his role, he often visits workplaces and schools. Again, his aim is to share nutritional advice and to promote healthier eating habits. He tells us what his day-to-day life is like when he visits these workplaces and schools. Put simply, he’s doing more than just delivering a presentation:

“In my role, I visit workplaces to deliver seminars and webinars on the science of nutrition for modern working lives. As an Irish society, we are becoming progressively more sedentary in our work, so I focus on practical ways to optimise nutrition to support health and wellbeing.”

“A typical day starts with one-to-one mindful eating clinics, where individuals book 20-minute slots to discuss their personal challenges with eating well. We explore practical solutions, particularly around shopping and cooking at home. After this, I deliver a seminar or cookery demonstration, followed by a healthy eating menu showcase in the staff restaurant. I work with the on-site chefs to serve the menu, always providing a detailed recipe guide explaining the science behind the dishes, along with clear, accessible recipes designed for home cooks using ingredients readily available in supermarkets.”

“In schools, my work is primarily with Transition Year students and older. At this age, students have more purchasing power and greater control over their food choices. While I do promote cooking skills, my main focus is on helping them understand what real food is, how it supports hormone regulation for mood and sleep, and the impact this has both in the classroom and on the sports field. I also teach students how to critically assess food marketing aimed at their demographic and spend time educating them on how to read and understand food labels, helping them to make informed choices,” he told Wexford Weekly.

One might wonder is he making a difference though. Does he evaluate? Does he compare? Is there even any evidence of improvements. John tells us that there are evaluation methods in place:

“I evaluate improvements in workplaces and schools primarily through sales reports from the on-site catering facilities. I never look to restrict or remove less healthy options, as studies show that this approach does not work—people will simply find these foods elsewhere. Instead, I focus on creating appealing, fibre-rich dishes that incorporate lean proteins and a variety of colourful, flavourful plant-based ingredients. If I see an increase in the uptake of these options, I know that the message has landed, and that people are making more balanced choices as a result,” John said.

Us being us, we couldn’t do a profile on a chef specialising in Culinary Nutrition without asking him for a simple recipe for Wexford Weekly readers. One of his favourites is Buffalo chicken strips, which can be seen below:

Additionally, John has also authored a book, Nutrition for Normal People, which is available in Wexford bookshops, offering practical advice and a bit of food science to help people eat well without overcomplicating things.

“My book, Nutrition for Normal People, was published in September last year and has sold reasonably well, though I’ll admit I could be more active on social media to promote it. The idea behind the book is that anyone can pick it up and read any chapter as a standalone piece, whether they want an overview of weight loss, how to meal plan, how to approach a food shop, or how protein affects the body. It’s designed to be practical and accessible, with each chapter summarised at the end to highlight the key points in a simple way. It’s currently available in Eason’s, Red Books, and The Book Centre in Wexford,” he said.

John is available for private consultations and can be contacted via his Instagram @coreculinarynutrition or on his website coreculianrynutrition.ie