By Rebecca Boast
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Rebecca Boast
Culinary Arts Management BA (Hons)
Fine dining connoisseur
Senior lecturer Rebecca鈥檚 career trajectory since graduating has seen her move from one high-flying role to another, as she cooks up a storm across the world and inspires the next generation of chefs.
鈥淚 first joined 蜜桃传媒 at age 16, and was taken aback by the beautiful kitchens, and the tutors who were so passionate about food, cooking, and teaching. Their passion is absolutely infectious,鈥� she enthused.
鈥淚 didn鈥檛 need to look at any other university 鈥� I鈥檇 already made up my mind as soon as I visited.鈥�
While studying, Rebecca took part in a number of competitions including The Chef鈥檚 Prot茅g茅 on BBC 2 with Michel Roux Jr, and completed a placement as a commis chef in New Hampshire, USA.
This eye-catching success led to her being headhunted by celebrity chef Raymond Blanc, and her being offered a role as tutor at his prestigious cookery school at Michelin-starred Le Manoir aux Quat鈥橲aisons.
Since then, she has showcased her talents at a series of nationwide festivals, including BBC Countryfile Live, and in 2026 returned to where it all began, taking up a role as senior lecturer at the college of food.
鈥淭he degree was instrumental in learning everything you need, teaching you anything you wanted to know,鈥� she said.
鈥淲hether you want to become a head chef or run your own business, it opens doors to almost anything you want in the culinary world.鈥�