May 18, 2025
Sarah Ward on Chemistry, Committees & Cooking
What do chemistry, committees and cooking have in common?
They’re all things which have formed part of the career of my guest on this episode. She’s
Sarah Ward
, owner of
The Cookery Lab
, a unique cookery school that uses a science-led approach to teaching cooking skills.
I first met Sarah when we worked together on governance at the Bank of England. She began her carerer as a chemist, before switching — for reasons she explains on the show — to regulation. And now she’s a chef.
In a fascinating discussion, I explore with Sarah how her scientific background shapes her approach to teaching cooking, emphasizing that it’s not just about following recipes but about understanding the structure and science behind the food. Sarah shares how a pivotal experience teaching cooking at her son's school reignited her passion and led her to create a unique culinary space that blends chemistry and cookery.
Sarah also reflects on her regulatory background, discussing the unexpected parallels between governance and gastronomy. From her time at the Bank of England to her experiences in professional kitchens, she reveals how good governance and good cooking share common themes – structure, discipline, and the ability to adapt under pressure. She also touches on how her teaching methods aim to empower everyday cooks to feel more confident and creative in the kitchen.
We round off the conversation by discussing her vision for the Cookery Lab, her thoughts on the art versus science debate in cooking, and how she’s combining her corporate experience with her culinary passion to teach life skills through food. Whether you love to cook or avoid the kitchen at all costs, Sarah’s insights offer valuable lessons for anyone looking to rethink their relationship with food and/or their career.
Guest Biography:
Sarah describes herself as a chef, educator, and owner of the Cookery Lab – a unique cookery school that uses a science-led approach to teaching cooking skills.
Prior to founding the Cookery Lab, Sarah worked in chemistry, financial regulation, and governance at the Bank of England. Her background in chemistry informs her cooking classes, where she helps everyday cooks understand the scientific principles behind recipes, encouraging them to experiment and build confidence in the kitchen.
The Cookery Lab is designed to look like a chemistry classroom, complete with lab chairs, beakers, and test tubes, reinforcing Sarah’s mission to demystify cooking through science. The Cookery Lab offers classes for all ages, focusing on life skills, confidence-building, and the joy of cooking, regardless of prior experience.
AI-Generated Timestamp Summary
[00:00:00] Introduction to Sarah Ward and her career path
[00:01:00] From chemistry to regulation to cooking
[00:02:30] What is the Cookery Lab?
[00:04:00] Why cooking is a life skill everyone should learn
[00:05:30] The pivotal moment at her son's school kitchen
[00:07:00] Childhood memories of a sandwich shop project
[00:10:00] The governance and gastronomy connection
[00:12:00] The leap from chemistry to financial regulation
[00:14:00] What Solvency II taught her about governance
[00:16:00] The importance of reading board minutes
[00:20:00] How Sarah applied her regulatory background in the kitchen
[00:23:00] Learning leadership lessons from Michelin-starred chefs
[00:27:00] Kitchen culture and the art of giving feedback
[00:30:00] The challenges of transitioning from corporate to culinary
[00:34:00] How science influences her teaching style
[00:38:00] Creating a unique learning space at the Cookery Lab
[00:42:00] How cooking can be both art and science
[00:46:00] Lessons learned from running the Cookery Lab
[00:50:00] Final thoughts and where to find Sarah
I first met Sarah when we worked together on governance at the Bank of England. She began her carerer as a chemist, before switching — for reasons she explains on the show — to regulation. And now she’s a chef.
In a fascinating discussion, I explore with Sarah how her scientific background shapes her approach to teaching cooking, emphasizing that it’s not just about following recipes but about understanding the structure and science behind the food. Sarah shares how a pivotal experience teaching cooking at her son's school reignited her passion and led her to create a unique culinary space that blends chemistry and cookery.
Sarah also reflects on her regulatory background, discussing the unexpected parallels between governance and gastronomy. From her time at the Bank of England to her experiences in professional kitchens, she reveals how good governance and good cooking share common themes – structure, discipline, and the ability to adapt under pressure. She also touches on how her teaching methods aim to empower everyday cooks to feel more confident and creative in the kitchen.
We round off the conversation by discussing her vision for the Cookery Lab, her thoughts on the art versus science debate in cooking, and how she’s combining her corporate experience with her culinary passion to teach life skills through food. Whether you love to cook or avoid the kitchen at all costs, Sarah’s insights offer valuable lessons for anyone looking to rethink their relationship with food and/or their career.
Guest Biography:
Sarah describes herself as a chef, educator, and owner of the Cookery Lab – a unique cookery school that uses a science-led approach to teaching cooking skills.
Prior to founding the Cookery Lab, Sarah worked in chemistry, financial regulation, and governance at the Bank of England. Her background in chemistry informs her cooking classes, where she helps everyday cooks understand the scientific principles behind recipes, encouraging them to experiment and build confidence in the kitchen.
The Cookery Lab is designed to look like a chemistry classroom, complete with lab chairs, beakers, and test tubes, reinforcing Sarah’s mission to demystify cooking through science. The Cookery Lab offers classes for all ages, focusing on life skills, confidence-building, and the joy of cooking, regardless of prior experience.
AI-Generated Timestamp Summary
[00:00:00] Introduction to Sarah Ward and her career path
[00:01:00] From chemistry to regulation to cooking
[00:02:30] What is the Cookery Lab?
[00:04:00] Why cooking is a life skill everyone should learn
[00:05:30] The pivotal moment at her son's school kitchen
[00:07:00] Childhood memories of a sandwich shop project
[00:10:00] The governance and gastronomy connection
[00:12:00] The leap from chemistry to financial regulation
[00:14:00] What Solvency II taught her about governance
[00:16:00] The importance of reading board minutes
[00:20:00] How Sarah applied her regulatory background in the kitchen
[00:23:00] Learning leadership lessons from Michelin-starred chefs
[00:27:00] Kitchen culture and the art of giving feedback
[00:30:00] The challenges of transitioning from corporate to culinary
[00:34:00] How science influences her teaching style
[00:38:00] Creating a unique learning space at the Cookery Lab
[00:42:00] How cooking can be both art and science
[00:46:00] Lessons learned from running the Cookery Lab
[00:50:00] Final thoughts and where to find Sarah
