I started working at Coombe Abbey Hotel in Coventry when the hotel first opened. At the time I was still at Henley College, Coventry, where I gained my City and Guilds 7061 and my NVQ Level 2 Professional Cookery before going on to do my City and Guilds 711 pastry qualification. I worked at the hotel reaching the position of senior sous chef, before working as sous chef at Simply Simpsons in Kenilworth.
I have more than 25 years’ experience in the industry, working in a wide range of catering establishments, including high-end hotels, Michelin-starred restaurants, brasseries and large volume industrial production units.
In 2016 I took a part-time position at UCB teaching in the pastry kitchen. This then turned into a full-time position in 2018.
Level 1 NVQ Food Freparation and Cooking
Level 2 NVQ Pastry
Level 3 NVQ Pastry Production