Kevin Blanco Ledesma, a second-year BA International Gastronomy Management student at the University of Wales Trinity Saint David (UWTSD), adeptly manages the demands of his studies while also overseeing the opening of Casa Blanco, his restaurant located in Mumbles, Swansea. Kevin, who is a finalist in the World Young Chef Young Waiter – Wales competition 2022, showcases the vibrancy of Spanish cuisine at his tapas restaurant, situated at 85 Newton Road in the heart of Swansea.
The pursuit of owning and operating a restaurant has long been a goal for Kevin, and the BA International Gastronomy programme at UWTSD has been instrumental in providing him with essential managerial skills. This program is meticulously tailored to cultivate candidates in specific skills related to restaurants and international gastronomy, immersing them in back of house, front of house, and managerial leadership. This comprehensive approach fosters a deep understanding of the culinary industry, establishing a strong foundation for diverse career opportunities upon program completion.
The unwavering support of the UWTSD teaching staff has played a pivotal role in Kevin’s entrepreneurial journey. With a faculty comprised of industry professionals who have owned, managed, or led restaurants themselves, the program establishes exceptional connections within the hospitality sector. Furthermore, UWTSD fosters robust relationships with industry leaders across hospitality, affording students invaluable exposure and experience.
Despite the demands of managing his studies and a new business venture, Kevin attests to the unwavering support he received from UWTSD faculty. The real-world experience and guidance offered by lecturers have been foundational in Kevin’s entrepreneurial pursuits, providing him with the confidence to navigate the challenges of the culinary world.
Programme Manager Jemma Smith commended Kevin’s relentless dedication and the invaluable insights he brings to his peers as an active industry participant. She underscored the importance of learning from individuals with practical experience, highlighting the fact that the restaurant industry demands time, effort, and patience.
Behind Kevin’s success story lies a testament to the powerful combination of theoretical learning and hands-on skill acquisition. Dr. Jayne Griffith-Parry, Academic Director for Hospitality and Tourism Management, emphasized the role of UWTSD in preparing students to become influential figures in the global hospitality landscape.
In a world where practical knowledge and industry experience hold significant value, UWTSD stands out for its steadfast commitment to nurturing the next generation of culinary leaders. Kevin’s journey exemplifies the transformative impact of a holistic, industry-driven approach to learning, one that has empowered him to become a distinguished restaurateur while still pursuing his degree.
In the picturesque locale of Mumbles, Swansea, Casa Blanco is both a testament to Kevin’s dedication and a reflection of the profound impact of a robust, industry-centric education. With his tenacity, expertise, and the support of UWTSD, Kevin’s culinary odyssey continues to inspire aspiring gastronomes, marking a new chapter in the storied tradition of culinary excellence.