Bernhard Schumacher

After comprehensive craft training as a Chef and Patissier in my native country; Germany; I began a very successful career in the culinary world mainly working for over 15 years in high profile restaurants and 5 star hotels in Europe moving through the ranks from commis chef to kitchen manager. My passion for food paired with a strong motivation to learn more and to gain more industry experience brought me to live and work in England. My ambition always has been to become a teacher with the aim to pass on my culinary expertise and to inspire students to learn as much as they can.

After gaining valuable teaching experience in different catering colleges in West Midlands and Warwickshire, I joined University College Birmingham in 2000. I am specialised in Culinary Arts Management (Undergraduate to Master Level). In addition, I enjoy teaching Kitchen Management, Culinary Artistry and Contemporary Patisserie.

I am a Senior Lecturer focusing on Teaching and Learning enhancement and a Senior Fellow of the Higher Education Academy.

Culinary Research and Development, Contemporary Patisserie, Culinary Product Development and Culinary Artistry.

Culinary Science, Kitchen Management across Culture, Food Waste Reduction and Modern Kitchen Management

Consultancy for Food Industry (New Product Development). Live Projects with Industry Partners

Sharing good practices to enhance Teaching and Learning. Internationalisation Group (University College Birmingham). Culinary Competitions (regional/international)