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Wonder inside and outside the classroom: an international student’s first month in London

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Emi Nguyen came to the UK from Vietnam to study a Master’s in Culinary Innovation Management at Birkbeck. Here she talks about her discoveries during her first month in the capital.  

The beginning of something new
It’s my fourth week living and studying in London and sometimes it still feels a bit surreal. I have visited London dozens of times before but it’s completely different to live here and be a part of the innovative current flowing through this multicultural city. I’m truly grateful for choosing this journey, especially when I have supportive staff and friends at Birkbeck going through this with me. 

A welcoming orientation
I must be honest, though I have been regularly travelling abroad from my home country of Vietnam since the age of 16, this time I felt quite anxious leaving my nest. A million questions popped up in my head during the twelve hour flight. Will I fit in? What’s it like being a student in the UK? Is being a Master’s student different to being an undergraduate student? But all of those worries were eased on the orientation day. Yes: orientation is important! I got to meet all my course mates who share a passion for culinary innovation with me. The staff at Birkbeck were dedicated, kind and helpful throughout the orientation and since then too. Before orientation I didn’t know how best to construct an academic paragraph, or how to make the most of the library. The whole event was not just useful, but also heartwarming and reassuring; Birkbeck gave us the kindest welcome. 

When learning feels magical
What’s better than a warm welcome? Two warm welcomes! As a Master’s student in Culinary Management, I have contact with both Birkbeck academics and teachers from Le Cordon Bleu. If Birkbeck staff support me to aim for and achieve a high academic standard, the chefs and lecturers at Le Cordon Bleu open the door for me to explore the colourful culinary world. It feels like a dream come true to explore my passion for food in this way. Walking into Le Cordon Bleu for the first time, I felt like a child visiting Disneyland. Everything is so dynamic, lively and full of wonders, and my lessons continue to feel this way. What a magical place! 

The surprises of the capital
I knew that London offered a lot to do outside of classes. For an art enthusiast like me, there are plenty of artistic activities and exhibitions to dive into outside of my studies. I had the opportunity to look at Cezanne’s paintings at Tate Modern and it was an extremely emotional experience for me. All that I have watched and learned from books about this legendary artist and his work… was suddenly there in front of me! And I was looking at his brush strokes and vivid colours in a crowded room, with others also sharing the experience! What a time to be in London.  

Final words for the first month
Change can be scary. Moving to a new city, starting a new course, and following your passion are not always easy things to do. But learning to embrace fear and diving in can lead to a world of wonders. 

More Information: 

Food Businesses – 5 trends for 2022

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Dr Thomas Kyritsis is Programme Director of Birkbeck and Le Cordon Bleu’s BBA Culinary Industry Management and MSc Culinary Innovation Management. He has received a first class BA (Hons) in International Hotel Management and a MA in Hospitality Management with distinction from the University of West London before pursuing a PhD on the impact of shareholder activism on the corporate boards of international hotel chains.

Le Cordon Bleu is known for helping shape the careers of some of the best chefs, food enthusiasts, and hospitality professionals around the world. Recently, more chefs are developing their own brands, setting up businesses, and moving from restaurants into retail.

This entrepreneurial route has become a strong motivating factor for students to pursue a career in hospitality. Market research and developing an instinct for the latest trends is part of the journey to become an entrepreneur. Here are a few trends we predict that aspiring food entrepreneurs should bear in mind for 2022.

 

Informality

A formal service is no longer as attractive to consumers and instead they are going for dining experiences that offer a relaxed service and environment. At the high-end, it has become about paring things back and simplicity. Less is more, and there is an even stronger focus on quality. There is also a notable shift towards greater engagement between staff, guests, and the food. People have a genuine interest in the menu and provenance has become important. Going forward, more fine dining businesses will try focusing on informality and accessibility.

Sustainability

Consumers are aware of the impact food production causes to the environment, and their choices are influenced by the extent that restaurants adopt sustainable and ethical practices. This is not just a fad – the Sustainable Restaurant Association was launched in 2010 with just 50 members, nowadays it has more than 7,000! Articles about the UK’s best sustainable restaurants are frequently featured in online food and travel resources. There will continue to be more transparency about where restaurants are getting their food from, how they engage with or support local producers, and how aspects such as food wastage are handled.

Digital Experience

Fast food, fast casual, casual, and grab-and-go concepts have become more digital, impacting the way we pay and order but also how brands engage with customers. Mobile ordering and contactless payments are standard practices; so, what comes next? Companies are exploring innovations that will transform them digitally. For example, Chilango recently opened its first digital-only venue in Croydon, including a fully digital ordering system. McDonald’s has tested AI which scans license plates with which to, with customers’ permission, predict orders and has also tested the idea of voice assistants to improve its drive-thru experience.

Membership Models

Many restaurants have, out of necessity, toyed with the concept of membership or subscription services. In the UK, M Restaurants offers its members exclusive access to their lounges and benefits such as complimentary breakfast, discounts on food and access to events such as masterclasses, tastings and talks. In the US, Michelin-starred restaurant Quince in San Francisco has created a membership based-model with its sister restaurants and its affiliate farm, Quince & Co, offering members a dining credit, quarterly boxes with seasonal produce and pantry products, and educational workshops.

Home Delivery/Meal Kits

The online delivery market was increasing at a significant rate before Covid-19, and during the pandemic it became even bigger and more important for hospitality operators. The pandemic also led to the growth of DIY meal kits. These meal kits have given the opportunity for many hospitality operators to diversify their revenue streams. Casual food brands as well as fine dining have both been embraced by consumers. Although many believe that the re-opening of the sector will slow down the DIY meal kit market, we believe that more operators will explore this avenue.