Colleagues said goodbye to a legendary figure in the UK culinary arts world when Rob Stordy retired from the University of Derby’s Hospitality teaching staff this week.
Rob, who has taught at the University’s Buxton Campus since it opened in 2005, won his first award as Best Craft Student in his first year at college – and has not stopped winning them since.
Rob has also won medals for his sculptures in pastry margarine, like this one.
Among the national competitions he has won are University Chef of the Year, British Turkey Chef of the Year and the Heinz Best of British Challenge.
Rob is also a Salon Culinaire Gold and Silver Medal winner, a Fellow of the World Master Chefs Society, a member of the Craft Guild of Chefs with master craftsman status and a Licentiate of City and Guilds London Institute.
And he has guided his students on to their own successes in national competitions, including the finals of the Nestlé Toque d'Or Competition.
“To us, he’ll always be the Legend that is Rob Stordy,” said Tony Clodd, Deputy Head, Department of Hotel, Resort and Spa Management and Head of Culinary and Hospitality Management.
“Rob represents all the very best in professionalism in our sector. He has dedication, passion, uncompromising standards and a gift for supporting other people in developing their skills.”
Rob, who taught on the BA (Hons) Professional Culinary Arts degree course, was this year made a judge at the industry’s most prestigious competition, Hotelympia.
He trained in Manchester before getting his first job at The Savoy in London as a commis chef, before working at the Madame Prunier, which Tony described as one of the world’s great restaurants, and posts with great names such as Grand Metropolitan and Gleneagles before starting work in education at a college of further education.
Rob told colleagues that when he started at the Buxton Campus - a year before its official opening by Prince Charles – the new equipment in the training kitchens hadn’t even been unwrapped.
“I really have had 11 happy years here, and worked with some great people,” he said.
