What is your name?
What class do you teach and at what level?
NVQ Level 3 Professional Cookery
L2 Diploma Professional Bakery
NVQ Level 3 Patisserie & Confectionary.
What is your background?
I left school at 18, studied a Bsc (Hons) Catering Administration at Ulster Univerity with a Diploma in Industrial Studies. I’m married with 3 fabulous kids and 2 crazy dogs and I enjoy a bit of cake decorating in my down time.
How long have you been working at SERC?
I worked as a part time Lecturer in Downpatrick and Bangor before securing a full time post with Lisburn College almost 11 years ago.
What is your industry experience?
I trained at Stakis Coylumbridge Resort Hotel, Aviemore, was Hotel Duty Manager at Hotel Drumkeen and Restaurant Manager at Angelo’s Ristorantino, Belfast.
After gaining a job with YMCA as Conference and Catering Manager I returned to college to study for my NVQ 3 part time. When my children were young I worked reduced hours with the YMCA and part time as a demonstrator for the Livestock and Meat commission working on a schools education programme.The Hospitality industry offers the opportunity to develop and change your career as you can see from my journey.
What is your go to comfort meal at home?
A big bowl of honeycomb ice-cream from a famous local ice cream parlour!
Who is your favourite famous Chef?
Oh so many…. but I love Yotam Ottolenhi for his creative use of ingredients. French pastry chef Cedric Grolet for his inspiring pastry and his example of constantly pushing himself to improve and learn. Donna Hay (from Australia) for the way she takes old favourites and pairs them with modern flavours and seasonal ingredients.
What is the most essential item in your kitchen?
My food mixer.
What is your food heaven?
Mussels a la mouliniere.
What is your food hell?
If you had the chance, which person, dead or alive, would you invite to your dinner party and what would you serve?
My best friend Lisa, who lives in England and I don’t see as often as I would like. I would serve an Indian Banquet so that we could chat and relax and laugh lots while we ate.