The Woman Behind The Chef: Beverley Dunkley

The  Staff Canteen

The Staff Canteen

Editor 30th November 2016

In association with

HEADLINE SPONSOR westlands

In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the Great Hospitality Show 2017, we are taking a closer look at the chefs who will be joining us on stage. 

We dig a little deeper to find out what they are hiding under those chef whites – next up is Beverley Dunkley, head of the UK Chocolate Academy for Callebaut.

Beverley Dunkley is the head of the UK Chocolate Academy for Callebaut. She has worked at Barry Callebaut for 20 years, starting as an account manager for 10 years before transitioning to a technical advisor.

Beverley Dunkley
Beverley Dunkley

What item of food do you hate cooking?

Game, I don’t like cooking grouse and stuff like that.

What food, if any, are you allergic to?

When I work with pineapple my fingers get all itchy.

What’s your favourite ingredient to work with?

It’s got to be chocolate.

>>> Read more in The Behind The Chef series here

What’s your guilty pleasure food?

Chocolate brownie.

What three ingredients would you take with you to a desert island and why?

It’s tricky because as a chef you like all foods! I would have to go with red wine, cheese and a speciality board.

If you weren’t a chef what would you be?

A photographer or a nutritionist.

What radio station do you listen to in the kitchen?

In my car it’s radio 2, that’s when I show my age!

What other kitchen would you most like to work in?

Boucan Hotel and Restaurant in St Lucia.

Traditional cooking methods or modern techniques?

I like traditional where you have made it more modern if you know what I mean.

Why did you choose to get involved with TSCLive?

It’s a great platform where we can sell our brand and get noticed.

>>> The Great Hospitality Show takes place on January 23-25 2017 and you can register now here 

>>> Read more about The Staff Canteen Live here

>>> Read more about The Staff Canteen Live 2017 at the Great Hospitality Show here

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 30th November 2016

The Woman Behind The Chef: Beverley Dunkley