What a Difference a Partnership Makes

As part of a Partnership UK project, over the past four years the bakery section at University College Birmingham (UCB) has been working with chocolate specialist Beverley Dunkley.

Beverley has been instrumental in UCB’s latest success at the ABST Conference in June where everyone was delighted that our team of students won the California Raisins Future Bakers Award.

Innovation formed an integral part of the competition and one of the team, Jameela Ismaeel, produced a chocolate half egg with an imaginative and delicious centre. It featured fruit, chocolate sponge and cream and was very low in calories.

Beverley Dunkley gave training, advice and support to tutors and students as part of the partnership activities, all combining to give UCB the edge in this brilliant competition.

Judges remarks on the innovation interpretations included: “ 10/10 - excellent flavour and texture”, “Lovely idea for a dessert, well thought out and very eye catching”.

The Bakery team would simply like to say a big thank you to Beverley for all of her enthusiasm and help with chocolate work during these past very successful 4 years.

Recently a group of staff visited Callebaut’s premises in Banbury for a day’s professional development training with Beverley. 

See a gallery of photos from the day.