I originally studied Professional Cookery at the College of Food. After completing my qualification, I went to work in Buckinghamshire at a country house hotel pastry kitchen, catering for the 2AA Rosette restaurant, afternoon tea and conference and banqueting facilities. I then moved to London to work within the pastry kitchen at the prestigious five-star Claridge's.
I later moved back to the Midlands to work at the Hyatt Regency Birmingham for several years, making my way up to Senior Pastry Chef. While working at the Hyatt, I had the opportunity to spend some time training in the south of France with chocolate company Valrhona, where I found my passion for chocolate work. I went on to take several more short courses and training with Valrhona and Callebaut.
I left the Hyatt after five years of service to teach Chocolate and Confectionery at University College Birmingham. While at UCB, I have completed my DTLLS certificate in Education before completing my BA (Hons) in Post-Compulsory Education, graduating with First Class Honours.
I teach both further and higher education students. I am the module leader for Introduction to Patisserie at Level 4, while I also teach Level 3 Confectionery.