How long have you been in the industry?
I have over 20 years of experience in the industry.
How did you begin your journey in the hospitality industry?
I studied at Catering College from age 17. I then completed a work placement at Roscoff Michelin restaurant which lead to a full-time position. I moved on to Beech-hill Country House in Derry/Londonderry, before joining the original team of Deanes Belfast. I then travelled extensively throughout the globe before returning to Northern Ireland and taking up the teaching role.
Could you tell us a little more about your professional background – what fuelled your interest in this sector?
My culinary education ranges from NVQ Culinary Level 1 to 4, to a bachelor's Degree in Culinary Arts. I also have a PGCE in Education and a Summer Diploma from Cornell University New York.
What is your favourite part of the job?
My job is very rewarding, and I enjoy encouraging student chefs to push themselves and achieve their goals.
Proudest moment of your career to date?
It has to be being awarded Lecturer of the Year by the Institute of Hospitality NI.
What skills will a student gain from this course?
Students will gain knowledge in modern and classical preparation, cooking skills and food safety and hygiene.
Why should you apply for this course?
Students will be awarded an industry-recognised culinary qualification alongside furthering their knowledge of professional culinary skills. This course will enhance their professional CV and offers employment within one of the leading hotels.
Describe a typical day for a student.
Class discussion of the tasks to complete that day, explanation of each task, recipe, and dishes to be completed. Review of assessment criteria to achieve a pass for each product produced. Preparation and cooking of soups, sauces, meat, fish and poultry. Organisation and time management skills will also be developed.
