Food Development and Innovation
I did a VRQ in professional cookery and worked as a chef in industry in seafood restaurants and a tea room. But I decided the cheffing lifestyle was not for me. Food had been my only passion and I heard about UCB through The Chef’s Protege TV programme with Michel Roux and from people at catering college.
I got my UCB application in four days before the UCAS deadline and liked the fact they accepted students with vocational training. Having both vocationally and academically trained people helps the dynamic of the teaching group.
Our first assignment was recipe development for the Culinary Skills for Innovation module, adapting ingredients and recipes to produce dishes on a commercial scale and make them appealing.
I like UCB because your opinion is encouraged and it matters. The University’s contacts with industry professionals are very good. Your career opportunities are bountiful. If you put the hard work in and seek employment, there is no reason why you cannot find a job. Food is an ever-growing and adapting field of work and there are always opportunities.
I want to go into product development or become a development chef. They are creative jobs. I enjoy the thinking process and the research, but I still want to work with food.
" If you put the hard work in and seek employment, there is no reason why you cannot find a job. Food is an ever-growing and adapting field of work and there are always opportunities. "