Emma's Profile
Job title
Culinary Arts Chef Lecturer
Academic qualifications
BA Culinary Arts Management
"Having experienced my own competition highs and lows, I’m proud to have supported students to achieve top rankings in ‘Zest Quest Asia’ and ‘Grimsby Young Seafood Chef of the Year’. I find it incredibly rewarding to support students - some of them even refer to me as their ‘Uni Mom’."
At the age of 16, I already knew that I wanted to be a Chef Lecturer. My journey began with completing my NVQs in Food Preparation and Cooking at Birmingham College of Food, Tourism and Creative Studies (BCFTCS) - now known as University College Birmingham (UCB). Building on this foundation, I achieved a Higher National Diploma in Culinary Arts Management with placement, and then progressed to complete a BA in Culinary Arts Management through a top-up year. Now, I’m proud to be back at UCB as a Lecturer on our Culinary Arts Management and Professional Cookery course.
My studies laid a strong foundation for a career spanning hotels, restaurants, health spas, and contract catering. Over the years, I’ve honed my skills in fine dining, street food, and large-volume catering, to which I have added pastry experience. My roles in the industry deepened my understanding of both the practical and academic sides of the culinary arts and helped me to stay calm under pressure. My years in the industry have also given me valuable contacts and connections, for example, with Dan Lee (MasterChef Winner 2021), Hoar Cross Hall, Fairlawns Hotel and Olive Catering Services. I’m proud to share all of my experiences and insights with my students.
Beyond lecturing, I’m also a Personal Year Tutor for Level 5 Culinary Arts Management students. I’m deeply committed to supporting my students’ academic progress, personal growth, and career ambitions, and some of my students even refer to me as their “Uni Mom” due to my supportive and approachable nature.
I’m also proud to mentor competition teams, and I’ve supported students in achieving top rankings in competitions such as Zest Quest Asia (ranked 2nd place) and Grimsby Young Seafood Chef of the Year. I find it incredibly rewarding to help students showcase their creativity, technique, and professionalism in such a high-pressure environment. Having had my own competition successes (Staffordshire Chef of the Year Finalist 2008 and Highly Commended in ‘Young Chef of the Year’ 2005) as well as my lower moments (eliminated in the first round of Masterchef The Professionals, 2022), I know what it takes to put your best foot forward at these competitions.
A myth I often challenge is that all chefs are horrible and shout all the time! The industry has evolved - it’s thankfully far removed from the stereotypical Gordon Ramsay-style environment many people call to mind when they picture a busy kitchen.
If I could offer one piece of advice to new students, it’s to ask questions - we’re all here to help. Also, prioritise your studies and your wellbeing before your social life; you can’t burn the candle at both ends. I firmly believe that speaking up about challenges is the first step to overcoming them - “a problem shared is a problem halved.” I’m here to listen, support, and help every student navigate their own unique journey in our dynamic and rewarding industry.
Outside of work, I’m expanding my knowledge of international cuisines to enrich our street food module and culinary competitions.