My culinary journey began in 2001, studying Professional Cookery at the College of Food. After completing my qualification, I went on to work in a country house hotel located in Buckinghamshire, catering for a 2AA Rosette Restaurant, afternoon tea, conference and banqueting facilities. After two years working in Buckinghamshire I made the move to London to work at the prestigious five star Claridges Hotel, within the pastry kitchen. During my time at Claridges, I was able to develop my craft skills in morning goods, chocolate, cake, afternoon tea and plated desserts to a five-star standard.
After my time in London I returned to Birmingham, securing employment at the Hyatt Regency. Whilst working at Hyatt, I had the opportunity to spend some time training in the South of France with Valrhona Chocolate School, which is where I found my passion for chocolate work. I went on to take various short courses and training with Valrhona and Callebaut Chocolate Academy. My continued professional development and passion for perfection allowed me to progress to the position of Senior Pastry Chef.
After five years of service my next career step was to teach Chocolate and Confectionery at University College Birmingham. Whilst working at UCB I completed my DTLLS Certificate in Education. Then I completed a BA (Hons) in Post Compulsory Education, graduating with a first class.
I currently teach the Confectionery module on the Level 2 Professional Bakery course.
Research Interests and Scholarly Activity
Keeping updated with current industry trends within Bakery and Patisserie.
I'm currently studying for an Internal Quality Assessment qualification.
Contact Lecturer for Alliance for Bakery Students and Trainees.
Supporting students with completing their work at Alliance for Bakery Students and Trainees.