At Australian Christian College – Moreton, Glenn, the tuckshop manager, is the quiet hero of the school day, even before the lunch bell rings. For the past four years, the unassuming culinary innovator has been more than just the man who hands out lunch orders. He has transformed the canteen into a vibrant hub of flavour and connection, introducing students not just to food — but also, to the world.
“It started with trying to make healthy food that kids actually want to eat,” Glenn says, laughing. “They don’t even realise they’re eating healthy most of the time.”
Originally trained in pastry, Glenn’s journey into the world of cooking was unexpected. “I got into it by accident,” he admits. “I started out as a breakfast chef at a resort in Cairns, then slowly moved into night service. From there, it just evolved.”
Evolved is right. These days, Glenn is known for crafting meals that sneak in nutrients without sacrificing taste. Hidden veggies, wholefoods, and herbs picked straight from the school’s garden often make surprise appearances in fan favourites. He calls them “cheeky meals”—nutritious and delicious in equal measure.
While the classic pie and sausage roll still make regular appearances, it’s Glenn’s weekly specials that have built a loyal following. From Jamaican jerk chicken and Massaman beef curry to Mexican salad bowls bursting with fresh herbs and charred corn, Glenn serves up dishes that wouldn’t look out of place at a trendy Brisbane café.
Then there’s the southern fried chicken burger—made completely from scratch and lovingly assembled. “Nothing frozen,” Glenn says proudly. “That one’s always a hit.”
For Glenn, the food is just the beginning. He sees every lunch order as an opportunity to spark curiosity, connection, and even courage.
“When we’re cooking something new, we’ll sometimes put out little tasters. It gets the students interested—and sometimes we challenge them, in a fun way, to try something different,” he explains.
This approach has led to some surprising wins. Whether it’s a Korean fried chicken burger drizzled with spicy mayo or an experimental chili oil drizzle over rice, Glenn finds ways to get even the fussiest eaters to take a bite—and often come back for more.
The kids don’t get to customise their meals too much (“They don’t get that choice here—it’s what we give them, not the other way around!” he jokes), but there’s a mutual respect in the tuckshop. “If they don’t like something, they just don’t order it. We’ve got a good rhythm.”
That rhythm is built on trust, consistency, and a genuine love of food. Glenn’s commitment to the students extends beyond the plate. He takes the time to learn their names, remember their preferences, and quietly looks out for the ones who might need a little extra care.
His canteen isn’t just a place to grab a snack—it’s a space where cultures are celebrated, healthy eating is made fun, and where lunch is always served with heart.
In a world where food can divide, Glenn uses it to bring people together. “Food is a connector,” he says simply. “It opens up conversations. It builds curiosity. And it helps us appreciate the world a little more.” For World Diversity Day, for example, Glenn made sure that the students went on a gastronomic journey through different cultures through taste.
So the next time you pass through the gates at ACC Moreton and catch the scent of spices in the air, know that Glenn’s at it again—cooking up something special, and quietly reminding students that the world is much bigger than what’s on their plate. And that what’s on their plate is a good place to start.
Published 23-June-2025
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