Des Burke, Owner & Resident Chef of Flavours School of Cookery in Bournemouth.
Started his Journey training with Albert & Michel Roux. Completing a 3 year apprenticeship, he then moved on to The Savoy Hotel London under the rein of Anton Edelman, one of the great renowned chefs of his time.
There Des studied the Classical French cuisine gaining the basics of all food preparation giving him the building blocks for his career.
Des then moved away to Australia, cooking his way through the outback and picking up all manner of flavours and ingredients, Des then cooked with John Torrode at Mezzo, at that time one of the Largest Restaurant in London with the first open glass kitchens available for the customers to watch their meals being prepared, after two years cooking with Master Chef Judge John Torrode he was off again travelling through Asia Bangkok, Bali and Singapore taking on all of their different foods, spices and textures.
Back in London after 18 months of travelling, he knocked on the back door of The Square Restaurant "Two Michelin stars" this high pressured cooking gave him the taste for more fine dining, so when the Mandarin Oriental Hotel opened its doors, Des was there asking for a commis spot in their state of the Art, Pastry kitchen where he completed 12months, The hotel housed a restaurant called The Foliage, '1 Michelin star' the kitchen was a man down so Des stepped in to cover and remained there for a further year and became a valued member of the team.
After seeing so much of the world and working with some of the best chefs, he decided to create his own interpretation on dishes he had learnt along the way and started a restaurant called ‘One High St’ with his partner who also trained at The Savoy and travelled through Asia with him, in the first year Des and One High St were awarded 2 AA Rosettes for food which was a great honour, after several years at the restaurant Des moved on into Poole and became the Head Chef of the Sands Brasserie, Sandbanks Hotel.
From then till now Des has helped a number of chefs find work guiding younger chefs into a good career path and now he is teaching ALL!, kids, adults, mums, dads, with his flair and enthusiasm for food he makes every class refreshing, interesting and of course full of Flavour!