Mike Edwards

Cooking has taken me to some far-flung places: across all corners of the UK, Ireland, France, Barbados, and Hong Kong. I’ve spent years working in kitchens of all shapes and sizes, from local establishments to Michelin-starred restaurants (as Pastry Chef and Senior Sous Chef). I was also the team manager for the Junior Team England Cookery Team and competed in Luxembourg, Germany and Scotland on the international culinary scene.

Teaching at UCB gives me the chance to share all those experiences directly with my students. I teach Culinary Skills, Product Development, and Managing Across Cultures. I see every class as an opportunity to help students build a foundation that’s both solid and adaptable, bringing in the skills I’ve gained throughout my career - cookery, management and kitchen finance - to support students before they go on industrial placement and then onto a career in catering.

I’m passionate about new product development and food history, and I love seeing our multicultural students at UCB draw on their heritage to create dishes that are personal and innovative. Food truly is a common language, and it’s amazing how sharing a recipe or a technique from one’s home can spark inspiration in others.

My students tell me they appreciate my passion for the industry and my sense of humour. In turn, I’m eternally proud of what my students achieve. My most memorable day was when a team of students I mentored earned silver medals, and achieved fourth place in a global young chefs’ competition supported by the British Culinary Foundation (BCF). The achievement became even more meaningful for me when the BCF later recognised my professionalism and dedication to the industry with the Robert J. Smith Trophy.

Beyond the kitchen, my passion for food takes me outdoors, often walking the length and breadth of the UK, exploring food markets, and hunting down regional dishes. I’m fascinated by the history of food and love touring old stately homes to see how kitchens used to operate. Cheese is a particular obsession of mine! I’ve spent time with cheesemakers and even made my own varieties, and my next goal is to learn the art of cheese maturing. And for a fun fact that not many people know, I once performed on stage at the Birmingham Hippodrome!