Stars of the future
What makes the dining experience with us so very special is our students. There may be slight teething problems as they perfect their art, lecturers may occasionally have to advise in front of you. But how incredible to be part of the journey of our future stars, many of whom go on to run or work for Michelin-starred restaurants themselves.
Made up of students on our chef, bakery, foodservice and hospitality courses, the professionals-in-training working in our restaurant couldn’t be more passionate about learning their craft and bringing the ‘wow’ factor.
Springboard to success
Our students range from school-leavers at the start of their journey through to master’s students perfecting the management skills they need to complement their culinary ones, from fishmongery, butchery and smoking to pâtisserie and wine-pairing.
What they all have in common is they get to put their training into practice with you, real-life paying guests, at Restaurant at Birmingham College of Food. It’s invaluable and has been the springboard for some incredible graduate success stories.
See just some of our highly-successful graduates for yourself.
Owner of Michelin-starred Carters of Moseley
MasterChef: The Professionals finalist
Waiter at The Ivy in Birmingham
World’s first male flying butler
Working with the best
Our students go on placements at Michelin-starred restaurants including Purnell’s, Simpsons, Carters of Moseley and Le Manoir aux Quat’Saisons. They have masterclasses with top professionals including renowned pastry chef Anthony Audebaud and guest lectures with the likes of Marco Pierre White.
“We are very fortunate as we are able to enhance learning through masterclass enrichments with Michelin-starred chefs from the likes of Opheem, Simpsons, Purnell’s and Carters of Moseley. Our students are also able to gain first-hand placement experience at top establishments, which lead to full-time employment with chefs such as John Williams at the Ritz and Heston Blumenthal.”– Kali Davidson, Head of Birmingham College of Food
Our students are five-times winner of the Nestlé Professional Toque d’Or, have competed in the Bocuse d’Or – the world’s most prestigious culinary competition, been placed in the top 10 in the Culinary World Cup and taken the podium at the likes of Cake International.