June 2014

Kieran's got a bright future in hospitality thanks to UCB

Read time: approx 2 mins

A food and beverage service student is celebrating after joining a management training scheme in the hospitality industry.

Kieran Rabbitt will take part in Concord Hotels’ management development programme, which equips future hotel supervisors and managers with the skills to rise to the top of the profession.

Kieran, aged 20, hopes the appointment – and the lessons he learned at UCB – will allow him to fulfil his ambition of managing a restaurant or hotel. “I want to be my own boss,” he said.

It marks a glittering end to Kieran’s studies at UCB as he has also been named a runner-up in the People 1st Food and Beverage Service work experience competition 2014. His prize includes five days’ work experience at the Michelin-starred Galvin at Windows restaurant in Mayfair, London.

Kieran said his experience at UCB had boosted his confidence and given him the skills to succeed in the hospitality sector. He became convinced he wanted to join the University after attending junior bakery and junior chefs’ courses on Saturdays as a schoolboy.

Kieran said: “It was a great experience. I remember cooking fantastic food and going to UCB on Saturdays gave me more of a passion for the subject.

“Then coming to UCB as a student turned out to be one of the highlights of my life so far. If it was not for the University, I don’t know what I would have done.

”He started his time at UCB as a 17-year-old on an NVQ Level 1 professional cookery courses. He progressed to a Level 2 cookery course before moving to a Level 2 in food and beverage service.

“I thought I would give front-of-house a go to see how different it was from life in the kitchen. I felt that if I had experience of both areas – the kitchen and the restaurant – it would be good for my future career."

Kieran, who is dyslexic, said he found the paperwork associated with the food and beverage course a challenge but the experience made him a stronger person.

“When I was a chef, I was a quiet chef, but working front-of-house brought out my personality. It has helped me in everything I do, including my social life,” said Kieran.

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