Meet your Colleagues - Brian Magill

Here at SERC we are keen to promote internal colleagues to allow staff the opportunity to get to know each other and put a face to the name, particularly due to the size and scope of SERC. With this in mind, “Meet your Colleagues” is a fun Q and A exercise to help raise awareness of people’s roles within SERC and allows you to get to know more about your fellow colleagues.  

This week’s, “Meet Your Colleague” is Brian Magill. Brian is a lecturer within the School of Hospitality, Management, Tourism and Languages.

What does your role at SERC involve?  

With 14 years at SERC under my belt, my main role revolves around ensuring that my students are equipped with the necessary knowledge, skills and abilities needed within the culinary industry. Therefore, I try to give my students as much hands-on experience within industry as possible to prepare them and build up their confidence so that they will be able to someday lead and manage their own kitchen and team. For example, students help cater events both inside and outside of SERC for organisations such as the council. They actively take part in outside events such as the “streetwise competition” which saw students compete against not only their fellow classmates but also well-known members of the industry.  

I also came up with the concept for the new SERC food truck that was refurbished by students within SERC. Our catering students will be at the helm in terms of coming up with new food concepts, preparing and selling meals under the supervision of tutors. We hope to do a grand tour of the main campuses so watch out for us, stop by for a chat and grab a bite to eat!

Tell us a bit about your background?  

I made the decision to leave school at 16 because I knew that I wanted to do something more practical. I spent a half a year in college before I was employed full time at the Stormont Hotel where I began working and training and as a chef. Prior to coming to SERC I worked in various hospitality outlets including Park Avenue and spent 16 years working at the five-star Culloden Hotel, where I was the Head Chef before being promoted to Executive Chef.   It was then I decided I wanted a career change, but one that still could incorporate my love of food and chef work. I went back to school, got my degree in teaching and now train and teach those who hope to follow a similar path to me.

What 3 words best describe you?  

Focused/Driven, Passionate and Humorous

What do you like to do outside of work?  

Outside of work what I enjoy most is spending time with my family, relaxing and recharging for the next work week.

If you could swap jobs for a day who would it be and why?   For a laugh, I would swap jobs for a day with Donald Trump but only if I could also have his class hairstyle for the day. He is in a position of complete power, the things you could do in that job! But one day would be more than enough for me.  

List 3 items you would want with you if you were stranded on a deserted island?  

A Tin of sweetcorn, my iPod and a solar charger for the iPod.

What is your favourite film and why?  

I have three films that I enjoy equally but for different reasons. The first film is “ Carves Her Name with Pride”. It is a 1950s British war drama film that is based on a true story that is full of suspense and thrill. The second film would be “City Slickers” a 1990s comedy and yet it’s the only film I’ve ever cried at. Finally, the Pixar classic, “Finding Nemo”, because you can’t have a tattoo on your arm of Nemo and not list it as one of your favourites!

Where do you most want to travel, but have never been?  

I would love to one day go to Reykjavik in Iceland to see the Northern Lights and natural hot springs. I also would like to go to St. Petersberg in Russia to see the beautiful architecture. But it would have to be in the winter when the snow is at its thickest to make it more scenic.

If you would like to partake in “Meet Your Colleagues” please contact Roisin Morgan (Marketing and Engagement Intern) at rmorgan@serc.ac.uk for more details.