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

The  Staff Canteen

The Staff Canteen

Editor 27th April 2017

Andrew Bisconti, lecturer, University College of Birmingham