Profile
I joined the Bakery department at UCB in 2021after working for Ruskin Mill Trust as Artisan bakery tutor. There I used to train and offer work experience to SEND students in catering and bakery skills at the same time I was responsible for overlooking the training Café and Bakery operation as Deputy Manager.
Before moving into teaching Bakery I was in charge of the pastry kitchen of the 3AA Rosette Restaurant at Brockencote Hall Hotel in Worcestershire; where I was able to work with produce from our kitchen garden to elaborate seasonal plated desserts, afternoon tea, chocolates, artisan bread and morning goods to a consistent level of culinary excellence.
Before that I worked in fine dining in other multi rosette restaurants as the 2AA Rosette restaurant Edmunds Restaurant in Brindley Place or Andy Waters Restaurant, where I was able to develop my skills across all sections of the kitchen learning the best of Modern British and French cuisine. At the same time, I was working at Edmunds restaurant, I enrolled as student at UCB in 2016 obtaining a PGCert with Merits in Culinary Arts Management. After completing my studies at UCB I landed a job as New Product Development Chef for a manufacturer of bespoke dishes and pastry products in Birmingham. I was responsible of the section for Mediterranean cuisine and Pastry, developing premium products lines for the outlets brands of Mitchell and Butlers, Greeneking and Stonegate.
Teaching
- Level 2 and Level 3 Confectionery
- Level 2 and level 3 Bread