Beverly Dunkley, Barry Callebaut UK Limited

The  Staff Canteen

The Staff Canteen

Editor 23rd March 2017
Beverly Dunkley

Beverly Dunkley discusses her role as Technical Advisor at Barry Callebaut UK Limited and her own inspirations with regards to pursuing a career as a Chef.

Name: Bev Dunkley

Place of work: Barry Callebaut UK Limited 

Role: Technical Advisor

Chef Skills

Beverly Dunkley takes us through her personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in this role?

20 years at Barry Callebaut - 10 years as an Account Manager and 10 years as a Technical Advisor. 

Bio: Beverley Dunkley is head of the UK Chocolate Academy for Callebaut, which has been open for over 10 years now. Bev helped take the academy from concept to reality, and it now offers 32 different chocolate courses.

What experience and how many years would someone need in order to progress to the top level of the industry?

That depends on the individual and the level of the industry they would like to progress to. I know a Chef who said “I now feel I am a qualified Chef!” when he was in his early fifties.

That is the fun of catering: you never stop learning. It is a career that can diversify into so many other areas of industry with the opportunity to travel and work all over the world.

What are your ultimate top five tips for someone looking to start a career in the hospitality sector? 

  •  Get some ground qualifications
  •  Work part time in industry to gain valuable skills and a good work ethic 
  •  Absorb knowledge from everything you come into contact with, including lecturers, work  colleagues, books, exhibitions, social media, TV shows and YouTube videos
  •  Always show passion and enthusiasm in your role 
  •  Be prepared to move from home and travel in the UK and aboard to increase your skills  knowledge and increase CV profile for future opportunities 

 Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with, from a chocolatiers point of view?

  • William Curly 
  • Paul A Young
  • Artisan Du Chocolat
  • Rococo Chocolates
  • Marc Demarquette

What are you looking out for on a CV or in an interview if someone was applying to work with you? 

Qualifications can get you started on the career ladder, then it is the type of establishments and experience gained that carries careers forward. Passion and enthusiasm are paramount.

Find a Chef Job

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The  Staff Canteen

The Staff Canteen

Editor 23rd March 2017

Beverly Dunkley, Barry Callebaut UK Limited