Mike Edwards

I studied for three years at Birmingham College of Food and gained my level 3 qualifications in kitchen and larder, and pastry. I left and travelled around the UK in fine-dining restaurants and hotels until I decided to change my career path and go into teaching.

Since I have been at University College Birmingham I have taught many subjects and levels but always stayed within the Kitchens and catering. I have had the honour of training and supporting Junior Team England to 2 European culinary competitions, 1 Culinary Olympics and 1 Culinary World Cup (6 silver medals and 1 bronze).

My main focus is teaching Culinary Arts Management and Chef Managers of the future.

I am part of the teaching team for the Masters in Culinary Arts Management- Managing Across Cultures & Culinary Innovation and Product Development

• Areas of interest will always be around food and cookery technology.
• New development of food concepts within the Product development field.
• Interested in food history and the development of equipment through the years

British Culinary Federation