The big picture: The Daniels family's culinary journey began in 1970 when grandfather Richard enrolled at what was then Civic College. Now his granddaughter Liv represents the third generation to pursue their cooking dreams at the same institution.
Why it matters: As local restaurants battle staffing shortages, the Daniels family shows how early exposure to professional kitchens can spark lifelong passions. Their story also highlights how Suffolk's culinary education has evolved while maintaining its power to inspire successive generations.
The family journey
Richard, 70, originally planned to join the police, but his path changed after he had worked at the White Lion Hotel in Aldeburgh.
"I came to the college and never looked back," he said. His career included roles at Ipswich Hospital, Hollesley Bay Prison and Ipswich Town Football Club. During his studies, he even claimed a prestigious trophy at Kings College Cambridge.
For Sci, 45, the journey into cooking seemed almost inevitable. "My earliest memories are going to see my dad at work and smelling the pastry section and the romance of following in my father's footsteps," he said.
Following his father's path in 1995, he built an impressive career that included appearances on Masterchef: The Professionals and as an expert on Jamie Oliver's show. He now works at The Crown in Woodbridge.
For both father and son, the college experience was transformative. "Coming here on the back of my dad (who had a great reputation) was scary," said Sci. "They were real working kitchens at the college. I fell in love with it."
The next generation: Now Liv is blazing her own trail while working alongside her father at The Crown. "It's been going well and it feels like I have been here so much longer (than a few weeks)," she said. "I grew up with the industry and I just love it. I used to go to work with my dad growing up. It's great to be part of this family dynasty."
What they're saying: The pride in this family tradition shines through from both father and grandfather. "I'm proud of Sci and Liv and I think Liv will do well," says Richard, while Sci speaks glowingly of his daughter's progress: "Liv works really hard, has built her own relationships and everyone thinks she is like a breath of fresh air. I'm supporting her as much as she wants. I think she'll go far. I can't measure the level of pride that I have for her."
The bottom line: While Richard advises new chefs to "persevere, pioneer, try your best and hit the high notes," Liv has already set her sights on following the family's ambitious path – aiming to travel and eventually open her own restaurant.
