April 2025
Lauren’s Story
By Lauren Smith
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Lauren Smith
Professional Cookery Level 2 and 3
The world's her oyster
Alumna Lauren, who works as a chef de partie in a 3 AA Rosette restaurant, had always loved cooking and sharing dishes with family and friends.
“I wanted a career where I loved going to work,” she said. “Which is how I ended up going down the professional cookery path.”
She said she chose University College Birmingham after attending an open day and being bowled over by the “amazing” facilities.
“The training restaurant, the pastry classrooms, the hot kitchen classrooms and the array of equipment for students to use in everyday lessons were all massive factors in my choice,” she said.
“I also found the lecturers to be extremely passionate and dedicated and after asking them a few questions, I realised it was the college for me.
“Over my two years there, I would say the main reason I thrived so much was the teachers. From my personal tutor to the pastry and hot kitchen chefs, I was constantly supported and cannot fault a single thing.
“The lessons are organised in a way where you learn a variety of skills in different departments every week. There is always something new to learn, a new skill to finesse and the lecturers are filled with so much knowledge!”
Lauren is now about to complete two stages at 3 Michelin-starred L’Enclume in the Lake District) and Rest Upstairs by Tom Shepherd. And next year, she is off to Australia.
“I’m working in lots of different restaurants to experience the industry on the other side of the world!,” she said.
What would she say to anyone considering a cookery course at University College Birmingham? “Do it!,” she said.
“I lived an hour away from the college and chose extra travel over a college 15 minutes away.
“The college has really changed my life and my career forever. I’ve won cookery competitions, eaten at 3 Michelin-starred restaurants and even secured my current job through the college.
"I cannot thank them enough for their commitment to helping students achieve their dreams and goals and I strongly recommend that young people wanting to be chefs check it out.”