Lecturer gives Michelin presentation

The University Caterers Organisation (TUCO) Annual Conference was recently hosted by the University of Birmingham. Julian Robinson (School of Hospitality, Food and Event Management) was invited to give a presentation to over 100 delegates on Michelin-star restaurants and the dining out experience. Other speakers at the conference included Levi Roots of Reggae Reggae sauce, local Michelin starred Chef, Glynn Purnell and Raj Rana, owner of Itihaas Indian restaurant.

The conference concluded with a seven course gala dinner in the Great Hall which the organisers were keen for Julian to attend so that the experience could be shared with colleagues and students back at UCB, to raise the profile of university caterers as a potential career for students. Also dispelling the myth that institutional foodservice is only refectory food and vending machines.

Julian remarks, "Institutional foodservice is a sector of the hospitality industry often overlooked by catering and hospitality students who are sometimes more attracted to working in the glamorous surroundings of hotels and fine dining restaurants. I know of one UCB hospitality graduate who works as a supervisor in the foodservice department at the University of Birmingham. University caterers regularly provide food for weddings, civic events, Chancellor’s dinners, conferences and even royal visits. The standard of cuisine is very high and some of the head chefs involved with university catering have a background in Michelin-star restaurants and win awards at national competitions."

The gala dinner included a starter of Duck confit terrine, pistachio dust, truffle foam and foie gras ice cream and a dessert of Winterbourne honey mousse Paul Smith with intoxicated cherries with beers and wines to accompany the dishes.