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Pastry expert helps students join the upper crust of patisserie chefs

Mick Burke with students 504 “It’s all about innovation and inspiration, and the students have been superb." Mick Burke, former Deputy Head of Learning at Sheffield City College for Catering, Hospitality and Tourism.

Date posted: 6 March 2017

Renowned pastry chef Mick Burke has shown University of Derby Culinary Arts students how to give customers at Michelin-starred restaurants their just desserts.

Mick, a  judge in top UK culinary competition The Toque d’Or, used a workshop to reveal the secrets of his sweet success, creating tarte au chocolat, flan au poire bourdaloue and a delice de Grenoble to name just a few of the many sweets prepared over the two-day event.

“It introduces them to new culinary techniques that that are not yet covered in their studies,” said Mick, who is a former Deputy Head of Learning at Sheffield City College for Catering, Hospitality and Tourism. Mick is also a Fellow of the Master Chefs of Great Britain.

“It’s all about innovation and inspiration, and the students have been superb. They’ve worked hard for two days, producing 50 different products, working well together and as individuals.”

Mick has worked in Michelin-starred restaurants, and passed on the secrets of how to meet the standards their customers demand.

Lecturer Leonard Cseh said: “Mick is at the top of his profession and is very well respected in the industry. What he’s done here is phenomenal. In two days he’s taken students with some knowledge of pastry and really enhanced that to the point that they are creating industry standard products to an exceptionally high level of skill and professionalism.”

For more information about Culinary Arts at Derby, visit derby.ac.uk/hospitality

For further press information please contact John Phillips, University of Derby Buxton Community Liaison Officer, on 01298 330461 or email j.phillips@derby.ac.uk.