Spreading Some Happiness Along the Way: SERC Feature in Hospitality Review NI

Check out below our double page spread featuring SERC Lecturer in Hospitality, Management, Tourism and Languages Michelle McCarthy in this months issue of the Hospitality and Catering Review NI magazine:

SPREADING SOME HAPPINESS ALONG THE WAY

A PASSION FOR COOKING, MEETING PEOPLE AND LIFELONG LEARNING OPPORTUNITIES HAS RESULTED IN A REWARDING HOSPITALITY CAREER FOR MICHELLE MCCARTHY. HRNI TALKS TO THE LECTURER IN HOSPITALITY AND CATERING AT SOUTH EASTERN REGIONAL COLLEGE

HOW DID YOU GET INTO HOSPITALITY?

My father had a real passion for baking and cooking and he had taught me how to cook from a young age. I started working in my local golf club kitchen in Warrenpoint at 14 years of age. I wanted a part-time job, and this was handy for me to walk to. It was agreed that I would help with peeling potatoes, vegetables and doing basic food preparation. I was soon making apple tarts and desserts. One day they were short staffed in the restaurant, I volunteered to serve the tables. I really loved being in the dining room, chatting to the customers and never went back to the kitchen in the golf club again. I stayed in this job for a few years and knew that I wanted to work in hospitality when I left school.

WHAT HOSPITALITY QUALIFICATIONS DO YOU HAVE?

I could not wait to enrol at Southern Regional College when I was 16 years of age, to start my chef, food and beverage qualifications. This took two years. Then I did a BTEC in Hotel and Catering Institutional Operations for another two years. I left and went to work in the industry full time.

When I was 30, I returned to college again. This time I was a mature part- time student. I studied for an HNC in Hospitality Management. This led to a BA Hons Degree in Hotel and Tourism Management. For both my HNC and degree, I was awarded Student of the Year. I am very passionate about lifelong learning and really put my heart and soul into my studying part time.

Loughry College, in conjunction with Queen's University, was offering hospitality students a fantastic opportunity to complete a post-graduate certificate, post-graduate diploma and then an MSC in Communications, Training and Development which was completely funded. I was fortunate to be allowed this opportunity.

However, this was tough going as I had to travel to Loughry for three years every Thursday evening after work.

This usually meant being on the early shift at 7am in the morning and home to bed about midnight. This was also an emotional time, as my daddy was battling cancer. My daddy made it to my graduation but died a few months after. It was very special for me that he was there.

Over the last few years, I have developed a huge passion for barista, and two months ago was delighted to achieve my Intermediate Certificate from the Speciality Coffee Association.

WHERE HAVE YOU WORKED THROUGHOUT YOUR CAREER IN THE HOSPITALITY TRADE?

I started in The Golf Club in Warrenpoint and stayed there for a few years. I also worked part time for a year front of house in The Whistledown Hotel in Warrenpoint which is still running today. When there were functions on in any of the hotels where I lived, they called me in to help set up and serve. I got a fantastic opportunity to spend four weeks in Dromoland Castle Hotel, Co Clare when I was a student. I was only 1 7 years of age and was in awe of this five-star hotel and had never experienced such luxurious surroundings or the style of food service before. This motivated me even more to work in hospitality.

When I left college at 20 years of age, I went back to Co Clare and worked in The Hunters Lodge Restaurant, as a restaurant supervisor. I held this position for three years. I then moved to The Sherwood Inn in Ennis and stayed there for four years. I did both kitchen and front of house. We used to serve 1,000 meals every day, but I loved it.

When I was 27, I moved back home to Warrenpoint. I was a mother then to my two lovely daughters and needed work that fitted in with raising them. I took a temporary position cooking in a school and was offered a full-time position as a mobile cook for The Southern Education Library Board. There were 52 schools on my list and I went wherever I was needed as the cook in charge. I held this position for just over five years and I remember it as a happy time in my career.

After achieving my degree, my tutor suggested I should look for a management position and I secured a post with Campbell Catering as a catering support manager. The hours were more unsociable, I had a lot of travelling to do and, having enjoyed all the holidays that came with term time in my previous job, felt this was not the best move I had selected. I left and took a job cooking for elderly people as the hours really suited me with the girls.

I was determined to get a job teaching hospitality and catering part time, so I left my CV into many of the further education colleges. This paid off and I was offered an evening class teaching cookery in SRC Armagh and Newry which I absolutely loved. It was always my dream to be a hospitality lecturer; that's why I kept studying as I felt having an MSC would give me an added advantage.

A position for a restaurant manager in Sainsbury's Newry became available. After what seemed like gruelling interviews, I got the job. This was the time of the boom, and all the customers from the south were shopping in Newry. The restaurant had been performing very badly and I was very motivated to change that. It was easy to increase the sales, and we were exceeding our set targets month by month. Sainsbury's then asked me would I take their Sprucefield restaurant under my wing. So, I went between the two stores. I kept part-time teaching in the hope that one day I would get a full-time job.

HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER?

The one person who always obviously inspired me in his love for food and cooking was my daddy. My daddy always encouraged me to be myself. He used to joke that he had his own restaurant at home, as he loved cooking for all the family and friends.

The other person who has inspired me for many years is Michele Roux Junior. I was glued to his programme about foodservice. I did write and ask him could I go to La Gavroche for work experience a few years ago but unfortunately that year they had all the work placements sorted. Hopefully he may read this and invite me over...

I was lucky enough to meet Jamie Oliver when I worked for Sainsbury's. I got selected (or rather I busted my way to the stage) to sit at a table with another person in the audience; seemingly I was on a blind date! The table was to one side of the stage and Jamie and Gennaro Contaldo cooked us a beautiful meal. It was lovely to get a signed book from each of them to keep.

TELL US ABOUT YOUR ROLE AT SERC

In 2007, SERC contacted me and asked would I be able to cover a class every Tuesday. My manager in Sainsbury's was very accommodating and told me to go for it.

In 2008, a full-time position became available for a hospitality and catering lecturer. I applied and was overjoyed to get the job. As part of my job role in SERC, I had to complete a post-graduate certificate in Further and Higher Education (PGCFHE).

This is my 11th year teaching and no two days are ever the same. You build up a rapport with all your students and genuinely want each one of them to achieve. Sometimes they have barriers in the way of learning, and you must go the extra mile as a lecturer with the support of the college to help them.

When I started, I taught mostly professional cookery. Now I am teaching hospitality and food and beverage service to Levels 2, 3 and 4 students. It is my privilege to be able to share my passion and enthusiasm for the industry with them. It's great that we work very closely with all the local and regional employers, and many of the students are in work placements or employed with them.

I thought I would miss the buzz of a busy restaurant from industry, but we have our college restaurant, which we open every Wednesday lunchtime and Thursday evening for full food service. This year we opened a coffee dock within the restaurant and all our hospitality students are completing barista qualifications and working in our coffee dock as part of their project-based learning.

The students are being taught so many skills such as food service, napkin folding, wine service, cocktail making and barista. They also gain extra qualifications in food hygiene, allergy training and enterprise.

WHAT PLACEMENT OPPORTUNITIES ARE AVAILABLE TO SERC STUDENTS?

SERC is also in partnership with Forth Valley College in Scotland. This partnership allows staff and students to engage in reciprocal visits and to share best practice in the areas of hospitality, creative industries, Moodle, creative learning, teaching and mentoring. Last year our catering students travelled to Fort Valley College, to compete against their students in a cooking and food service competition.

SERC has been very accommodating, allowing me to keep my skills current and encourage staff to keep their professional development up to date. In 2011, I took one of my hospitality students to Gleneagles in Scotland, which was an amazing experience.

In 2014, I spent a week shadowing the front-of-house team in The Merrion Hotel in Dublin. In 2016, I spent three days in The Marker Hotel, Dublin and three days in Mount Juliet Estate in Kilkenny again shadowing the front of house and bar managers. In August past, I spent two days in Ashford Castle shadowing their Head Wine Sommelier Pierre Marie Faure and then three days in Lyrath Estate in Kilkenny shadowing the front- of-house teams. All these hotels were a fantastic experience for me and really enthused me to share my knowledge with my colleagues and students. Working in hospitality within SERC has allowed me to actively take part in fundraising activities with the students. Together we have raised over £1 6,000 for mental health, cancer charities and a student enterprise fund to help students set up their own businesses.

My deputy head of school has organised a cross-campus trip to Fuerteventura for two weeks this June which is fully funded. My students will be attending the local catering college there for one week and then going on work placement for the other week. I am also lucky enough to be going and the students are very excited.

WHAT IS YOUR PREFERRED STYLE OF SERVICE?

My favourite style of service is Gueridon, which I observed in Dromoland Castle many years ago and then in Gleneagles in Scotland. The staff made it look so easy, yet it is so dramatic and stylish. My favourite dish was the Crepes Suzette. It is something I would love to introduce to our college restaurant in SERC.

WHAT SIZE IS YOUR TEAM?

In SERC Downpatrick, I am one of three full-time hospitality lecturers, but we form part of our School of Hospitality, Management and Tourism and Languages. We have colleagues cross campus in Lisburn, Bangor and Newtownards teaching hospitality and catering. We all work closely together to ensure that we are delivering the same high standards in each campus. Our team is led by our head of school and deputy head of school.

We of course then form part of the bigger team of staff employed by SERC. Many of the team in SERC I regard as friends; there is a great team spirit.

WOULD YOU RECOMMEND A CAREER IN HOSPITALITY?

The world of hospitality has been so good to me. I have always been able to find work, meet new people, gain new skills and genuinely love what I am doing. At times the hours are long and the work is busy, but the rewards and sense of personal satisfaction are second to none. I would encourage anyone thinking of a career or a change of career to go for it. You can travel the world or stay local, you bring your skills with you and spread some happiness along the way. The saying 'choose a job you love, and you will never have to work a day in your life' is one I can quote quite happily.