I am a lecturer on our culinary & hospitality programmes. I also work with employers in the UK, Europe and the USA regarding undergraduate placements and graduate internships.
My teaching responsibilities include experiential learning on our Culinary & Hospitality pathways for developing professional standards and employability within our student body. I work with internal and external partners in order to provide our students with real world learning opportunities in order to develop their academic and professional skills.
I teach on modules from levels 4 - 6 which includes Professional Kitchen Operations 1 & 2, Kitchen and Larder Skills and Processes 2, Food Science and Fermentation, Professional Kitchen 3 and Anthropology of Food
I also supervise Independent Studies at level 6.
I am an external examiner for 2 other higher education institutions. As an external examiner I review sample scripts sent by the HEI. This is to ensure that staff maintain nationally (and internationally) comparable standards in undergraduate, postgraduate taught and postgraduate research degree programmes.
I am a keen advocate of professional industry exposure. I am always talking to industry regarding professional developments, placements and graduate opportunities.
I have a keen interest in the anthropology of food with particular emphasis on the psychology and causal patterns of consumption habits and rituals. I have submitted papers to research conferences. I have also had papers accepted into peer reviewed academic journals.
I am keen on reseraching Asian based dishes, understanding the philosphies behind them and reinterpreting them based upon flavour profiles of the host nation.
I have recently submitted a bid for funding in order to research the skills gap/shortage in our industry.
Flight Hospitality Conference March 2018, Neuchatel, Switzerland. This was a conference bringing the hospitality industry and acdamia together.
Council for Hospitality Manegement Education (CHME), May 2017
Experience in industry
I have previously worked in private country clubs, Michelin starred properties and country house hotels in management positions in the UK, Italy and USA.
Additional interests and activities
I am a keen Derby County fan and enjoy attending games when possible. I have recently taken up boxing (purely for pleasure) which is an enjoyable and energetic past time. I also enjoy rugby although my playing days are sadly behind me.
Cseh, L., Crilley, E. (2017) A Preliminary Investigation into the food service market, cooking, presentation and plating techniques. Does it enhance the dining experience? (CHME conference proceedings May 16th 2017)
Alonso, A.D. Dr.; Cseh, L.; Sakellarios, N.; Cooper, S.J.; Jones, C. (2016) Value for money’ and the restaurant experience: A case study of supply and demand stakeholders. International Journal of Leisure and Tourism Marketing, Vol. 5, No. 1, pp.44–65
Alonso, A. D. Dr.; Cseh. L, Sakellarios N. (2015) The Theory of Planned Behaviour in the Context of a Food and Drink Event: A Case Study. Journal of Convention & Event Tourism, 16:3, 200-227, DOI: 10.1080/15470148.2015.1035822
Alonso, A.D. Dr.; Cseh, L.; Sakellarios, N.; Cooper, S.J.; Jones, C. (2014) Value for money’ and the restaurant experience: A case study of supply and demand stakeholders: A preliminary study.(CHME conference proceedings May 28th 2014)
Cseh, L. (2012) Can Flow State enhance learning on Culinary Arts programmes?(CHME conference proceedings May 9th 2012)
Close, H. & Cseh, L. (2012) Nutritional benefits of local produce: A multi modal approach with specific reference to the Peak District. (CHME conference proceedings May 9th 2012)