Amrik Singh Mudhar

From student to lecturer: a full-circle journey

Starting as a student at Leicester College and now working as a full-time lecturer, Amrik Singh Mudhar’s story has come full circle, allowing him to use his industry experience to inspire the next generation of chefs.

Amrik first joined Leicester College as a student, where he studied Level 2 Hospitality and Catering before progressing onto the Level 3 Advanced Diploma in Hospitality and Professional Cookery. After completing his studies, he moved into the industry and gained valuable experience working in London at renowned establishments such as Cinnamon Kitchen on Liverpool Street and The Cinnamon Club, located in the Old Westminster Library. These roles enabled him to develop his skills within high-level, professional kitchen environments and build a strong foundation for his culinary career.

He later returned to Leicester College as a part-time lecturer, where an opportunity soon arose for him to become a full-time member of staff. Having now been teaching for two years, Amrik plays a key role in preparing students for both industry careers and everyday life.

His teaching focuses on helping learners to understand the fundamentals of food, from how to cook and create dishes to producing high-quality meals in a sustainable way. Through a combination of practical sessions and restaurant-based learning, students gain real-world experience in running a kitchen, which helps them feel confident and prepared for working environments.

The Cook and Serve competition

One of the standout moments in Amrik’s career was winning best dessert at the 2026 Cook and Serve Challenge. The competition saw him prepare and serve a three-course meal within two and a half hours for both judges and guests. He developed an Asian fusion menu that combined influences from five different countries, reflecting both his personal tastes and culinary expertise.

The starter drew inspiration from Japanese and Korean cuisine, incorporating flavours and techniques he particularly enjoys. The main course was rooted in his Indian heritage, enhanced with spices from Szechuan cuisine. His winning dessert combined a traditional Indian mango kulfi with elements of Thai mango sticky rice, inspired by his recent travels.

Winning this competition was a proud and defining moment for Amrik, as it represented years of hard work and gave him the opportunity to bring recognition back to Leicester College while inspiring his students to pursue similar opportunities.

“Winning the award felt like a full-circle moment, bringing something back to Leicester College- not just for me, but for the students. Ultimately, it’s for them. I hope it inspires them to take part in competitions, build their confidence and pursue their passion for food beyond college, with the belief that they can achieve and win too.

“I worked really hard on developing the menu and its concept, so winning felt like all those years of hard work had truly paid off and gave me a real sense of pride. Representing Leicester College was an honour - I couldn’t have asked for a better place or team. It felt like a full-circle moment, from starting here as a student to now teaching and giving back, helping aspiring chefs build the confidence to go out into the industry and achieve something great.”

Where passion met the plate

Amrik’s passion for cooking began in childhood, where food played a central role in his family life. “Family was always about food growing up and my passion for food was a way for me to express myself - I was never an academic but when I was in a practical environment, I thrived,” he explained.

Growing up, he often helped his parents in the kitchen, particularly supporting his mum, who had epilepsy, while his dad also cooked regularly. These early experiences sparked his interest in food and allowed him to develop a deep connection with cooking as a form of self-expression.

“After meeting my wife, who is also a passionate foodie, we began travelling to different parts of the world, always seeking out experiences centred around food. We would eat with locals and immerse ourselves in their cuisines and cultures, which is something that means a great deal to me. These experiences allow me to research and learn firsthand, bringing that knowledge back into my own cooking to continuously develop and expand my skillset,” Amrik commented.

Standout moments in his career

Throughout his career, Amrik has experienced several memorable highlights, including serving lunch to the Queen during the Diamond Jubilee tour, working as a private chef for dinner parties, cooking for top footballers, and catering at high-profile events. These experiences have contributed to his well-rounded understanding of the industry and continue to inform his teaching.

Despite his experience in fine dining, Amrik’s personal food preferences remain rooted in comfort and nostalgia. Indian food holds a special place for him, particularly dishes such as tandoori chicken and his mum’s homemade samosas, which remind him of family and home. At the same time, he appreciates simple pleasures, describing fried chicken as his ultimate comfort food.

Looking ahead

Amrik continues: “I’m focused on becoming the best lecturer I can be and continuing to support the next generation of chefs. I’m passionate about helping students build confidence and believe in their potential so that when they leave college, they feel ready to achieve their goals.

“Having spent several years in the industry, I now want to give back and support others in their journeys.”

This desire to give back is deeply influenced by Amrik’s upbringing within the Sikh community, where he regularly took part in seva, the selfless act of helping others. This often involved cooking and feeding people in the gurdwara without expecting anything in return.

“We would give back to the community by cooking and feeding people without charging money or be given any money for our service, it’s all about humanity coming first and that no one should go hungry.”

These values continue to shape both his approach to teaching and his passion for food.