David Beere

Department of Birmingham College of Food

Lecturer

Academic qualifications

C&G 706-1 and 2, NVQ level 3, C&G 711 pastry, Level 3 assessors, Level 4 IV qual, Level 3 award in education and training, Level 4 certificate in education and training, Level 5 diploma in teaching education and training

Email

d.beere@ucb.ac.uk

"I bring over 34 years of industry experience as a pastry chef in hotels, gastropubs, Michelin‑starred restaurants, and through running my own patisserie company."

My students know me as “Chef Beere”, I’m a member of the Society for Education and Training (SET) and a chef lecturer specialising in patisserie, kitchen skills, and classic larder work. I teach on our Professional Chef courses (Levels 2 and 3), as well as our patisserie and bakery courses as required.

I bring over 34 years of industry experience as a pastry chef in hotels, gastropubs, Michelin‑starred restaurants, and through running my own patisserie company. My vast experience means I know the industry very well - both its pros and cons - and I share my honest insights with students.

I make a point of staying up-to-date with modern trends and techniques and build these into my teaching for my students’ benefit.

I’m most inspired by teaching skills that my students will hopefully use for the rest of their lives.

I really enjoy seeing my students grow in confidence throughout our courses. My advice to future students is to take notes, ask questions, and taste everything.

Outside of work, I coach mini and junior rugby - mainly under 6s. Something that many people don’t know about me is that I keep chickens and ducks.

One quote that resonates with me is from fellow chef and writer Anthony Bourdain: “The professional kitchen is the last refuge of the misfit, it’s a place for people to find a new family.”