Rising Star: Alistair Birt
Every month we bring you an insight into the catering and hospitality talent of the future. This month Thames Valley University (TVU) student Alistair Birt talks about his inspirations and aspirations as he prepares for a career in the industry.
Name: Alistair Birt
Age: 21
Course title and college: BSC(Hons) Culinary Arts Management, Thames Valley University, Ealing
When do you graduate?: June 2010
When did you first decide you wanted to work in hospitality?: I'm the classic cliche. I made cakes with my mum from a very young age and was cooking at dinner parties when I was 13. I got my only A* at GCSE in food technology and came to TVU on Saturday courses when I was 15 and 16, so when I finished my A levels it made sense to come to TVU to do my degree.
What attracts you to a career in the hospitality industry?: I enjoy the fast pace of the kitchen and making people happy with my food. At any family gathering food would be at the centre, so I have always had a strong link with food.
What are you most looking forward to when you graduate and start work?: I am looking forward to putting my style out there and pushing myself to be the best I can be.
Where would you most like to work when you graduate?: I would like to work for any company at the cutting edge of food, one that’s going to push me and give me great opportunities and one that is ethically and morally sound as well.
What has been your biggest achievement to date?: My biggest achievement was coming fifth and getting a Medallion of Excellence at this year's Worldskills in Canada where I represented the UK in the Confectionary category. Another one of my biggest achievements was being the overall winner in Pastry at this year's Awards of Excellence run by the Academy of Culinary Arts.
Who do you most admire in the hospitality industry and why?: I admire my lecturer Yolande Stanley who was also my training manager for Worldskills. Her wealth of knowledge never ceases to amaze me and her passion for teaching and her patience are outstanding. There are many people in the industry I admire like Ewald Notter, Benoit Blin and William Curley to name a few.
What do you think will be the biggest challenges you will face in your career in the hospitality industry?: Staying innovative and modern, I don’t want to get stuck in one trend or style.
