Curtis Evans: Fusing Culinary Expertise with Fisheries Management

Education & Proficiency

Curtis Evans, a pivotal member of the Capers Journal duo, brings a diverse skill set and a passion for fisheries management. He obtained his Fisheries Management Level 3 qualification also from Hadlow College, equipping himself with a strong foundation in the intricacies of aquatic ecosystems.

Culinary Excellence and Fisheries Management

Before embarking on his journey in fisheries, Curtis honed his skills as a chef in renowned chain restaurants. His culinary expertise, coupled with a fervent interest in fisheries, led him to help manage a well-known prestigious luxury fishery with accommodation and food services in Essex. This unique blend of culinary finesse and fisheries management expertise brings a fresh perspective to Capers Journal’s approach and value offering.

A Dynamic Approach to Fishery Management

Curtis’s experience in successfully managing a luxury fishery, coupled with his affinity for the French culture, adds depth to Capers Journal’s commitment to excellence. His passion for the outdoors and admiration for the French way of life inspire his dedication to nurturing and enhancing aquatic environments.

Fostering Innovation and Collaboration

Curtis’s diverse background underscores Capers Journal’s commitment to innovation and client collaboration. His fusion of culinary arts with fisheries management exemplifies the team’s versatile approach in offering unique solutions tailored to each client’s needs, food packages have been a success alongside temporary Balif services.