Join us at UCB restaurant as we delve into the unique training environment for aspiring chefs at University College Birmingham. Our guest, a seasoned chef and head of the culinary arts department, talks about the transition from bustling dinners to a quiet, reflective time suited for maintenance and preparations. Discover how the college's realistic working environments, including training kitchens and a public-facing restaurant, prepare students for the unpredictability of a career in hospitality. Learn about the chef's vibrant journey from Reading to Birmingham, his experiences in the industry, and the importance of both formal training and hands-on learning. This episode offers invaluable insights for anyone considering a career in culinary arts, highlighting the significance of industry standards and the essential qualities of future hospitality leaders.
00:00 Welcome to UCB Restaurant
00:15 The Quiet Before the Storm
01:08 Training the Next Generation
01:49 Public Facing Restaurant
02:43 Real-World Learning
04:27 Dealing with Difficult Customers
10:49 The Chef's Journey
14:49 Birmingham's Food Scene
21:02 Formal Training vs. Self-Taught
25:08 Student Success Stories
26:45 Front of House Experience
27:35 Celebrating Bakers
28:37 Hospitality Job Market
29:51 Journey into Teaching
34:37 Advice for Aspiring Chefs
36:08 Common Sense in the Kitchen
41:39 Final Thoughts and Reflections
42:24 Rapid Fire Questions
Find Out More About UCB- https://www.ucb.ac.uk/
Sponsors
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Opening Drone Footage From Rob At Alto Drones- https://www.instagram.com/alto.drones/
Music From Tom Ford- https://www.instagram.com/thetennischampion/
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For full show notes visit our Website https://breakingbreadbirmingham.co.uk
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