爆料王

One of the biggest influences on the modern-day success of Birmingham College of Food at 爆料王 has been made an Honorary Fellow of the University 鈥� and is now cooking up plans for new adventures.聽

Former assistant dean John Penn has taught thousands of students their trade over the years, including the likes of award-winning Adam Pickett, Michael Edwards and MasterChef: The Professionals finalist Claire Hutchings. 聽

Recently hanging up his hat at the University after 30 years, John was granted the highest honour a university can bestow at this year鈥檚 graduation ceremonies 鈥� complete with a big onstage Brummie good luck speech from acclaimed TV chef Glynn Purnell.聽

Glynn, owner of the Michelin-starred Purnell鈥檚 in Birmingham, said: 鈥淚 have known John for a very long time and students can talk to him person to person rather than as just a lecturer. 聽

鈥淚 was in New York and met two students who were taught and trained by John. One was working in a three Michelin Star restaurant, the other was about to open his own restaurant. 聽

鈥淪tudents have a really great relationship with him and he is a real ambassador for the industry.鈥澛�

John started his career after catering college working at the prestigious Plough and Harrow Hotel in Edgbaston, which was the Egon Ronay Hotel of the Year in 1981 and counted many celebrities, politicians and personalities as guests at the time. He left after almost three years to be the first chef to move on to work with Michelin-starred Ian McAndrew as the chef de partie saucier garde manger at Eastwell Manor in Kent.

John returned to Edgbaston as sous chef at Sloans restaurant, which specialised in fish and shellfish, before venturing into his first teaching position for the Hotel and Catering Industry Training Board and Youth Training Scheme. A head chef role then called at the new Lombard Rooms restaurant in Birmingham.

Teaching beckoned again and after two years at Bournville College of Further Education, he joined our Birmingham College of Food, Tourism and Domestic Arts.

In 1996, John joined Bass Leisure retail as a trainer for specialist food offers within the pub and restaurant estate and then onto specialist training for retail within the sector. He re-joined the University in 2004 as food production co-ordinator and was recognised quickly within the department for having an excellent rapport with students and possessing outstanding industry knowledge.

Taking students on culinary tours all over the world, including three tours of Barbados and representing England in Chicago, he progressed swiftly to become assistant dean of the University鈥檚 Birmingham College of Food, going on to become external relations lead at education and industry events nationwide. 聽

He led on organising and mentoring for competitions for students, staff and industry, including the prestigious Nestle Professional Toque d鈥橭r 鈥� which John won for the University for the first time in 2010 鈥� the Roux Scholarship, Ramsay Scholarship and annual Royal Academy of Culinary Arts competition.