Glyn Jacklin

My industry journey has taken me through a variety of high-calibre kitchens and roles, including Head Chef positions at Draycote Hotel and Golf Complex and Manor Hotel Meriden, as well as progressing from commis chef to sous chef at the Belfry Hotel and Golf Complex. I’ve also worked as a match day chef in executive suites at football clubs such as Aston Villa and West Bromwich Albion, taught at Eckington Manor Cookery School, and delivered private catering events. My experience as a private chef has further broadened my understanding of bespoke dining and client service.

Here at UCB, I teach on the Culinary Arts Management course and my specific areas of expertise cover kitchen and restaurant operations, butchery, and fine dining. I remain actively involved in the industry as I feel it’s important to stay connected with current trends and best practices. I’m also a Member of the British Culinary Federation, which allows me to bring the latest industry insights directly into the classroom. I take great pride in my ability to adapt and keep pace in this ever-changing industry. 

What inspires me most is seeing students develop into competent, well-rounded chefs and individuals. There’s nothing more rewarding than training and watching students grow into professionals who then go on to build successful careers in the industry.

One of the biggest myths I encounter is that jobs in this field are always low paid. In reality, there are tremendous opportunities for those who are passionate, skilled, and dedicated.

Students often tell me they appreciate the passion and expertise I bring to my teaching, as well as the practical skills they gain from my classes. My advice to anyone starting at UCB is to make full use of the tremendous resources the university has to offer; these can make all the difference in your development and future success.