Andrew Bisconti, lecturer, University College of Birmingham

The  Staff Canteen

The Staff Canteen

Editor 27th April 2017
Andrew Bisconti

Andrew Bisconti discusses his role as Foodservice lecturer at University College of Birmingham (College of Food) and his own inspirations with regards to pursuing a career as a Chef.

Name: Andrew Bisconti

Place of work: University College of Birmingham (College of Food)

Role: Foodservice lecturer

Chef Skills

Andrew Bisconti takes us through his 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?

Ten years.

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

  • Be prepared to meet a lot of people
  • Gain a passion for the industry
  • Work hard but also receive the rewards for it
  • Prepare to see the world
  • Prepare to learn a lot of things

What are the main things that young Chefs/front-of-house staff should be doing to build their CVs up?

The first thing is to immerse themselves in any experiences they can, any competitions and any casual work. Listen a lot and make a lot of observations.

Who are the key Chefs and restaurants that people should be speaking to and trying to gain experience with?

It is not all about the Michelin star, it is about inspiring new and innovative kitchens. It is easy to say the Michelin stars but the reality is there are only a handful of those with thousands of Chefs. So what they need to be looking for is a place that is going to work at developing them, and give them time. Take a risk and go to places that are promoting new ideas but with a real substance to their food and drink service provision.

How important would you say further education is in this industry?

Further education is a good crunch point for people to make a decision on the industry, they can get a real idea through the practical route of what the industry is expecting. So there is no hiding anything because it is such a practical course that you get involved from day one. The contacts it gives you as well, this industry is very good at spotting talent and recruiting them, we find a lot of our students get spotted.

Any other tips from a lecturer’s perspective?

I think if you have a practical mind and love the idea of learning something new every day and being almost guaranteed a job at the end of it then hospitality training colleges are the best route. You can come in, be inspired and have a real sense of achievement, and progression is really down to your efforts.

Find a Chef Job

Whether you're an aspiring Chef soon to be leaving education, or you are an established Chef looking for a new culinary challenge, we have a variety of Chef roles to suit you;
- Head Chef Jobs
- Executive Chef Jobs
- Sous Chef Jobs
- Commis Chef Jobs
- Chef de Parties Jobs
- Pastry Chef Jobs

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 27th April 2017

Andrew Bisconti, lecturer, University College of Birmingham