At just 18, Dez Bull isn’t waiting for opportunities to come to him, he’s creating them.
Owner of Dez’s Kitchen in The Whitfield Valley Centre, Stoke-on-Trent, he’s turning his passion for cooking into a thriving community business, all while finishing his final year of Bakery, Pâtisserie and Confectionery at Reaseheath College and University Centre.
“I’ve always loved cooking,” he says. “No one in my immediate family’s really in catering, but my great-grandmother owned a café. I still use some of her old tins and pots. It feels like it’s in the blood somewhere.”
Dez’s journey began at 14, working in the fast-paced local chippy Captain Cook’s, where he says he learned “everything I know really.”
But while those early jobs gave him practical skills, he soon realised that running his own café would require more than experience behind the counter and that he needed the right training.
After researching bakery and catering courses, Reaseheath stood out. “When I came here and saw the level of expertise in the staff and the equipment, it was a no-brainer. It takes me about an hour each way to travel but it’s worth it.”
Beyond cooking, the college helped shape his approach to business. “I’ve learned professionalism, standards, health and safety, labelling. It’s more than just the qualifications – it’s the mindset,” he explains.
The chance to take over a vacant community centre kitchen came at 17. “My mum had to co-sign the contract because I wasn’t old enough. My dad’s self-employed, so he’s always backed me doing something for myself.”
Operating from a community centre keeps costs low, allowing him to keep prices accessible. “Everything’s homemade and affordable. Because I’m based in a community centre, my overheads are lower. That means I can charge less and still make it work,” he says.
Dez’s day is long but rewarding: prep before 7am, cooking breakfast, setting up the counter, checking stock, opening at 9am, and closing at 5pm – all balanced with college work.
“The best part is the people,” he says. “The whole point of the café was to bring people together. I’ve seen people who don’t even like each other put their differences aside to come in and eat. That’s what I wanted.”
Looking ahead, his focus is on sustainable growth. “In five or ten years, I’d love to expand. Not necessarily a big franchise, I’d rather build a strong team and create something sustainable. If I can step back a bit one day and know it runs well without me, that’s the goal.”
For other young entrepreneurs, his advice is simple: “Go for it but think about every aspect. Hidden costs catch people out. You’ve got to think about every possibility.”
Blending family tradition, Reaseheath skills, and his own drive, Dez is already turning ambition into action, building a café that’s as much about community as it is about homemade food.
