Rebecca Bourne

I teach on the Culinary Arts Management degree, and my interests and experience lie across patisserie, gastronomy, sustainability, employability and digital skills.

I studied for my degree at UCB, and during this time I gained extensive industry experience across a range of hospitality settings, from large hotel operations such as the Crowne Plaza to independent bakeries and cafés. Alongside my academic studies, I was committed to continually developing my practical skills, ensuring I graduated with confidence and a strong, industry-ready skill set.

Following graduation, I progressed into the role of pastry chef at The Boat, now a one Michelin starred restaurant, working alongside fellow UCB alumnus Liam Dillon. This experience enabled me to operate at a high professional level, refining my precision, creativity, and consistency while performing within a demanding, high-pressure kitchen environment.

I have represented Team England on the international stage through the Junior Culinary England Team, and in 2022, I served as Vice Captain and Pastry Chef at the Culinary Olympics, achieving one Silver Medal and one Bronze Meda. In 2024, I was honoured to lead the team as Team Captain at the Culinary World Cup, securing two Bronze Medals.

My teaching journey began at Walsall College, where I spent three years delivering across a wide range of courses and levels within Further Education. During this time, I was proud to design and develop the patisserie course offering, transforming my industry specialism into a structured FE programme that supported learner progression while remaining closely aligned with industry standards.

Alongside my teaching role, I was actively involved in the Walsall Food Plan, contributing as a member of the steering group. This included consulting on topics surrounding sustainability, health and wellbeing, and education, within the wider socio-economic context of the local area. This included launching the "Future Foodies" council programme. This work further strengthened my belief in the role education plays in driving positive social change through food and hospitality.

As an educator, I am continually developing my teaching practice and take great pride in creating engaging and memorable learning experiences for students. Whether through enrichment opportunities, the use of digital tools in the classroom, or linking my own industry and competition experiences directly to the topics being taught, my aim is to make learning relevant, inspiring, and impactful. I feel I present a good example of the impact that exceptional teaching can have. When lecturers go above and beyond for their students, it can be truly

life-changing. Having personally benefitted from that level of support and encouragement, I was inspired to pursue a career in education to offer the same guidance and opportunities to others.

Within patisserie, I am most inspired by the evolving synergy between art and food. The ability to create pastry that evokes emotion pieces that are visually striking, almost too beautiful to eat, yet deliver exceptional flavour represents the highest level of craft and creativity. Alongside this, sustainability and employability strongly motivate me; hospitality has the power to transform lives regardless of background or circumstance. With dedication, passion, and commitment, the industry offers inclusive opportunities for growth, progression, and long-term success, making it a powerful and accessible career path for all.

One misconception I would like to clear up for new students is the idea that hospitality is not a respected profession. This view is outdated and overlooks the skill, responsibility, and impact the industry has on society and the global economy. Hospitality professionals lead teams, manage complex operations, influence culture and sustainability, and create experiences that bring people together. This sector represents a unique and powerful blend of art, science, and business, making it one of the most dynamic and rewarding industries to work in.

Returning to UCB as a member of staff, after beginning my journey here as a student, is a proud and meaningful ‘full circle’ moment in my professional career. From an early age I developed a love of baking, which quickly grew into a passion for the culinary arts. That passion led me to UCB, which hooked me at the first open day! As an institution they invested significantly in my development as a young, motivated chef. To now return as a member of staff is an immense privilege.