John Kilmurray

My favourite aspect of my role is seeing learners who struggle to believe in themselves when they first begin their journey at LMC, but eventually realise that they are very capable. It is a lightbulb moment when they realise they can be or do anything they want to. Learners walk through our gates unsure of themselves and sometimes struggle to believe in their abilities, but by the end of their journey they walk out of LMC confident and ready to take on the world.

John began working as a Chef Lecturer at LMC in late 2024. However, his connection to the college started much earlier, having completed his Level 2 and Level 3 in Professional Cookery here many years ago. This background allows him to relate closely to our learners and understand their journey.

My favourite aspect of my role is seeing learners who struggle to believe in themselves when they first begin their journey at LMC, but eventually realise that they are very capable. It is a lightbulb moment when they realise they can be or do anything they want to. Learners walk through our gates unsure of themselves and sometimes struggle to believe in their abilities, but by the end of their journey they walk out of LMC confident and ready to take on the world.

John’s responsibilities are wide ranging, from delivering sessions to Level 1 and 2 learners who aspire to become future chefs to teaching adults how to cook, which can positively transform their lives and the lives of their families. One of the upcoming courses he will be teaching is The Afternoon Tea Tailored Learning. He believes that the ability to cook is a vital life skill, now more important than ever, as many people struggle to prepare meals at home due to busy lifestyles and a lack of practical knowledge to adapt to our changing society.

For anyone thinking about studying our course I would ask them why food is important and encourage them to explore food and its effect it has on our culture. As a chef you need to think deeply about food and why people enjoy certain dishes more than others. If you can begin to understand that food is more than just sustenance then you will go far as a chef.

John currently lives on the edge of the Lake District and often works in various hotels across the region, including some with Michelin stars. He does this to ensure his skills remain as relevant and up to date as possible. He believes this is essential for delivering courses that prepare learners for a fast-paced and ever-changing industry.