Anthony Caine

 As you will read, my resume is quite extensive

with a career that demonstrates an academic and educational culinary journey. Hence, I often wear 2 hats... One being a professional Master chef and the other, being a professional educationalist.

I hold a Master’s equivalent in Executive Business management, and a qualified experienced teacher, European & UK standard. I have worked predominantly in London and in partnerships with culinary awarding bodies, such as, City & Guilds, Ofsted & other UK governmental bodies , whilst working and networking extensively with the ‘real world’ of Hospitality and Catering industry’s chefs, managers, hotels and restaurants.

Moreover, I had the opportunity to work with the Swiss federal state department when designing development, validating and accreditation of training programmes for the Swiss culinary qualification, whilst employed at the International Hotel Management University IMI in Lucerne, Switzerland. Where, I was senior lecturer and executive chef with the core responsibility for teaching the Culinary Arts from intermediate levels, to graduate BA & post graduate culinary disciplines. I have also had the opportunity to travel to Asia as a guest chef lecturer in Universities in Kuala Lumpur, Penang & Jakarta etc; of which I really enjoyed.

I have now reached a pivotal period of my life that I wish to continue with my career progression on a higher international platform, as that is where my direction & passion lies. I believe that I would be a great asset to your institution & current team..... A great believer in ‘Lifelong learning’ and developing strategies to enhance progressive learning. Moreover, Fostering and scaffolding effective team-working whilst maintaining the consistency & quality of up to date teaching practices; to develop the younger generations, as culinary professionals and business entrepreneurs...

I hold a Master’s equivalent in Executive Business management, and a qualified experienced teacher, European & UK standard. I have worked predominantly in London and in partnerships with culinary awarding bodies, such as, City & Guilds, Ofsted & other UK governmental bodies , whilst working and networking extensively with the ‘real world’ of Hospitality and Catering industry’s chefs, managers, hotels and restaurants.

Moreover, I had the opportunity to work with the Swiss federal state department when designing development, validating and accreditation of training programmes for the Swiss culinary qualification, whilst employed at the International Hotel Management University IMI in Lucerne, Switzerland. Where, I was senior lecturer and executive chef with the core responsibility for teaching the Culinary Arts from intermediate levels, to graduate BA & post graduate culinary disciplines. I have also had the opportunity to travel to Asia as a guest chef lecturer in Universities in Kuala Lumpur, Penang & Jakarta etc; of which I really enjoyed.

I have now reached a pivotal period of my life that I wish to continue with my career progression on a higher international platform, as that is where my direction & passion lies. I believe that I would be a great asset to your institution & current team..... A great believer in ‘Lifelong learning’ and developing strategies to enhance progressive learning. Moreover, Fostering and scaffolding effective team-working whilst maintaining the consistency & quality of up to date teaching practices; to develop the younger generations, as culinary professionals and business entrepreneurs...