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My students know me as Chef Bellal and I teach on our Professional Cookery course, focusing on both technical skills and professional kitchen standards.

My own journey began as a student here at UCB, before I moved to London to work alongside Steve Munkley at the Royal Garden Hotel. During that time, I developed a strong foundation in high‑level professional cookery, menu development, and attention to detail, as well as a real appreciation for the standards required in top‑class kitchens. 

After completing my teaching qualification, I was passionate about returning to UCB to teach here. As part of my role here I work with the Royal Academy of Culinary Arts delivering the ‘Adopt a School’ programme and I’m the regional chef in the Birmingham/West Midlands area. This work involves me running sessions in schools a few times per academic year, delivering sessions on knife skills and bread making for up to 1000 students per year. 

I aim to build a strong rapport with my students, helping them to feel comfortable while ensuring that they stay professional and continue to develop their skills.

I’m proud of my competition experience - I placed third at Salon Culinaire very early in my career, competing against experienced head chefs and sous chefs. Â 

What I enjoy most at UCB is seeing the steady progress students make week after week and watching them grow in confidence and skill. They say I have a calm approach, offer clear guidance, and tailor support to each student.

If I could offer any words of wisdom to students, I’d remind them that there’s no finish line to learning - we’re all a work in progress. Also, don’t forget to taste your food as you go.

In my spare time, I enjoy walking, travelling to explore different cuisines, and developing new skills and techniques in professional cookery.