Minute on the clock: Kali Davidson, the first female head of department at the Birmingham College of Food

I was born and bred in Edgbaston as one of six siblings from a very loud Punjabi family. My parents wanted me to be an accountant, but I had other plans.

I had been making samosas and helping my dad cater for family weddings from the age of eight and got the bug, although I didn't taste British food until I was at high school. It was macaroni cheese and steamed pudding and I loved it.

I enrolled at Birmingham College of Food and won a prize for Best Student of the Year, before going off to work at French restaurant Le Biarritz in Birmingham.

Have you experienced many sectors of the industry?

I stayed in catering for more than 16 years. I was a chef de partie at Aston University and a fine dining chef at the Mill in Alvechurch.

Then I worked for Compass, managing two West Midlands Ambulance Service sites. I was given the role of ‘trouble-shooter' – unique back then. I was a cross between Gordon Ramsay and Nanny McPhee – I wouldn't leave the place until it was running effectively.

How did you come to take on a lecturer role at Birmingham College of Food?

I had been leading the Youth Opportunities Programme at Aston and my old chef-lecturer, Colin Cooper, asked if I would like to teach part-time. He sadly passed away, but he would have been so proud of my achievements. I still teach further education on the professional chef course and I teach and assess in pastry production.

Do you think operators should work more closely with education facilities?

Definitely. We have great links with the industry, but I want to reach out further. We are putting together an employability board with influential people such as John Williams, Brad Carter from Carters of Moseley and Peach Pubs to help us maintain a relevant curriculum. There are so many new, exciting places in Birmingham and it's important for us to work with these too.

Do you believe competitions are important for your students?

Yes, students need to be stretched and learn to thrive under pressure. We are currently supporting and mentoring three student chefs and a former front of house student, now the head waitress at the Ivy on Temple Row in Birmingham, in Nestlé's Toque d'Or competition. We also just saw one of our undergrads win a trophy at Zest Quest Asia and a talented graduate win Rising Star at the Baking Industry Awards.

Students need to be stretched and learn to thrive under pressure

Our students also enter the International Salon Culinaire, the Culinary World Cup, British Culinary Federation Chef and Young Chef of the Year, and the Alliance for Bakery Students & Trainees awards, to name a few, with countless wins over the years.

We'll also be hosting seven high-profile competitions in our own training kitchens this year.

Who inspires you in the industry?

The great, late Albert and Michel Roux, as well as Raymond Blanc and Jason Atherton.