{"id":16042,"date":"2024-12-23T15:14:02","date_gmt":"2024-12-23T15:14:02","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=16042"},"modified":"2025-02-05T20:25:08","modified_gmt":"2025-02-05T20:25:08","slug":"mark-hancock","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/mark-hancock\/","title":{"rendered":"Meet Mark Hancock from Brighton Metropolitan College"},"content":{"rendered":"

We meet Mark Hancock, a Chef Lecturer at Brighton Metropolitan College<\/a> specialising in City & Guilds Professional Cookery.<\/p>\n

Mark oversees lunch service at The Gallery Restaurant<\/a> and leads on departmental sustainability initiatives. Mark is also aiming to build a relationship between the hospitality industry in Brighton and the college – to identify the skills gap that are currently missing, to enhance the students\u2019 first hand experience with hospitality professionals and fill the skills gap within the city.<\/p>\n

Mark works alongside a talented team of hospitality professionals, including Steve Cannell, Teaching and Learning Lead, Phil Rose, Level 3 Lecturer, and Moshe Yuchetel, Level 2 Lecturer. Together, they bring a wealth of expertise to inspire the next generation of culinary talent in Brighton and Sussex.<\/p>\n

\"building,<\/p>\n

Tell us about the courses available to hospitality students?<\/h3>\n

We teach level 1, 2 and 3 Professional Cooking. We also teach Food and Beverage Service level 2 and 3.<\/p>\n

\"chefs<\/p>\n

Next year, you\u2019re launching a Brighton & Hove Chefs Collective to connect the MET College with hospitality and catering establishments committed to serving great food in the city. What can we expect from this initiative?<\/h3>\n

The goal of the Brighton & Hove Chefs Collective is to strengthen the connection between the industry and the college, bridging the existing gap to enhance students’ learning experience while addressing the city\u2019s skills shortage.<\/p>\n

By inviting local chefs to collaborate, we aim to enrich students’ training and build meaningful, long-term partnerships that benefit both the college and the wider hospitality sector.<\/p><\/blockquote>\n

Here are the details of the Brighton & Hove Chefs Collective:<\/em><\/p>\n

\"\"<\/p>\n

The event will be hosted at The Gallery Restaurant at The MET College. It will be a very informal occasion where we can bring chefs together from all different sectors within the city to form a network. Level 3 students will be preparing food at the event and local Sussex suppliers<\/a> will showcase products. This will be the first in what will become a regular event.<\/p>\n

The aim is to achieve a working chefs\u2019 forum to share ideas, knowledge and skills and build up a network within the city.<\/p><\/blockquote>\n

\"Chef<\/p>\n

What purpose does the Gallery restaurant serve for the college?<\/h3>\n

The Gallery is the college\u2019s training restaurant and kitchen which enables students to learn in a working restaurant environment.<\/p>\n

\"Getting<\/p>\n

Give us a whirlwind tour of your background Mark.<\/h3>\n

I\u2019ve worked my way up from kitchen porter to chef lecturer over a career of 40 years, winning various awards on the way . I\u2019ve worked at Harrods, The Mayfair Intercontinental Hotel, B&I contract catering in the City of London and more locally, Executive Chef at Sussex University, Managing Head Chef at The Montefiore Hospital and Director of Catering at Varndean School.<\/p>\n

\"Fish<\/p>\n

Favourite part of your job and why?<\/h3>\n

Sharing my passion and knowledge with the students using the skills I\u2019ve developed over my career and seeing them grow and develop and moving into industry.<\/p>\n

Best piece of advice you can offer a hospitality student?<\/h3>\n

Effort x talent = success.<\/p>\n

\"Dishes<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

We meet Mark Hancock, a Chef Lecturer at Brighton Metropolitan College specialising in City & Guilds Professional Cookery. Mark oversees lunch service at The Gallery Restaurant and leads on departmental sustainability initiatives. Mark is also aiming to build a relationship between the hospitality industry in Brighton and the college – to identify the skills gap that is currently missing, to enhance the students\u2019 first hand experience with hospitality professionals and fill the skills gap within the city.<\/p>\n","protected":false},"author":12,"featured_media":16044,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2526],"tags":[72,2834,554,2828],"class_list":["post-16042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviews","tag-brighton","tag-college","tag-hospitality-interview","tag-sussex-supplier"],"acf":[],"yoast_head":"\nMeet Mark Hancock Lecturer | Brighton Metropolitan College<\/title>\n<meta name=\"description\" content=\"Meet Mark Hancock, a Chef Lecturer at Brighton Metropolitan College specialising in City & Guilds Professional 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