Mick Burke trained in the UK, France and Switzerland and was former Deputy Head of Catering and Hospitality at The Sheffield College.
Mick was awarded the Education Award by the Craft Guild of Chefs, the Yorkshire Life Education Award and the Palmes Culinaire Lacam by the Conseil Culinaire de Grande Bretagne in recognition for services to patisserie. He is a Fellow of The Master Chefs of Great Britain and serves on the executive committee.
In 2017 Mick was acknowledged by the Pastry Chefs Association for services to patisserie and presented with a lifetime achievement award, only being the 5th recipient to receive this award in the 24 year history of the association. He also was presented with an outstanding services award by the Master Chefs of Great Britain.
Mick has co-authored ‘Professional Patisserie for Levels 2,3 and Professional Chefs’ which has become the authoritative text across colleges in the UK and also produced a professional video “Working with chocolate” and gave live demonstrations to industrial professionals a record seven times at The Skills for Chefs conference.