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UCB lands inaugural affiliation with Federation of Quebec Maple Syrup Producers

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UCB lands inaugural affiliation with Federation of Quebec Maple Syrup Producers

The Federation of Quebec Maple Syrup Producers (FPAQ) has announced its first ever affiliation in the UK with University College Birmingham (UCB).

FPAQ has worked with UK consultant chef, David Colcombe and tutors at UCB, to develop an education programme that will sit alongside culinary students’ course modules, to educate them about the benefits and versatility of working with pure maple syrup and maple products from Quebec and Canada.

Through the Food Development and Innovation programme at the Higher Education School of the College of Food at UCB, students have been asked to develop a recipe suitable for the FPAQ official UK website. Students were asked to consider nutrition, health and consumer trends, and the tone of the website while developing their recipes before presenting their chosen creations to chef Colcombe and representatives from FPAQ.

Neil Rippington, dean of the College of Food at University College Birmingham said: “The competent use and development of recipes is fundamental to the training and final role of professionals employed in food related industries.

“The opportunity to work on an industry relevant brief such as this is essential for developing the appropriate skills and knowledge for a career in the industry.”

He continued, “We are honoured to be chosen as the first university in the world to run this programme with such a prominent, global organisation and we look forward to seeing what the students produce.”

Mylène Denicolaï, director of promotions at the Federation of Quebec Maple Syrup Producers, also commented: “This is an international first for FPAQ and something we highly value. The link with a university in the UK supports our mission to educate consumers on the benefits of maple and make it a more commonly used ingredient in cooking and baking.

Students from the college presented their developments to chef Colcombe and representatives from the FPAQ on 13 December 2016. There was a large range of recipes, from milkshakes and desserts to chutney and cocktails. The winning dish was produced by Maryan Hashi, who created an innovative and delicious samosa infused with maple.  Hashi was awarded a 1.5L bottle of pure maple syrup – with the best recipes uploaded to

Picture caption (from left to right): Rob Swinnock, Assistant Dean of the School of Hospitality, Tourism and Events Management, UCB; David Colcombe, UK chef consultant, FPAQ; Mylene Denicolai, interim director, FPAQ; Maryan Hashi, student, UCB; Nathan Eades, head chef, Simpsons Restaurant.

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