About

I have worked at the University of Derby for 11 years, teaching within the hospitality, events, tourism and culinary team. Hospitality and culinary are subjects I am very passionate about, especially the fine-dining sector. I specialise in the detailed dessert and patisserie items that have become very popular in recent trends. I also have a passion for food safety management and food science within the sector. I teach the fundamental practices of operation management and project management in the service sector with a focus on sustainability and innovative practice.

I teach at the main Kedleston Road campus in Derby. I have a good quality portfolio as I have acted as an external panel member for many institutions and have external examining responsibilities. 

Teaching responsibilities

I am a senior Lecturer on the Culinary Arts and Management programmes but I also teach on the Hospitality, Tourism and Events programmes.

I'm the Module Leader for:

• Organisational Transformation (Level 4)
• Procurement and Supply in the Visitor Economy (Level 5)
• Project Design, Planning and Management (Level 4)

I'm the Module Tutor for: 

• Strategic Management and Business Improvement (Level 6)
• Strategic Directions (Level 7)

I am the Link Tutor for our collaborative partner Al Rayyan International University who offer our BA degree in International Hospitality Management and BA International Tourism Management programmes as well as our BA International Business management Programmes. They also offer our postgraduate MSc Tourism Management and MBA Global Programmes.

Professional interests

• Restaurant operation management
• Project Management
• Management and leadership strategies
• Sustainable working practice
• Innovation and technology
• Food hygiene and food safety management systems
• Event planning
• Chocolate work and Sugar showpieces
• Pastry and bakery
• Bread making and fermentation
• Menu design and menu planning
• Product development
• Food science

Research interests

• Transnational educational and COIL projects
• Menu and product development
• Consumer behaviour and customer experience development
• Education and innovative practice
• Cross-cultural teaching practice
• Pastry and confectionary trends
• Technology innovation

Membership of professional bodies

• Fellow of the HEA
• Member of the Institute of Hospitality
• Accredited Highfields Examiner

Qualifications

Undergraduate

• BA (Hons) Hospitality and Culinary Arts

Postgraduate

• PGCE Design Technology: Food Technology (with QTS)
• MA Education

Professional Qualifications

• RSPH Level 4 Managing Food Safety in Catering
• ILM Level 3 Management and Leadership

Recent conferences

• ICCASS (2019) - Attendee 

Experience in industry

I have 20 years of experience in the industry.

I worked for nine years as Freelance Head Chef with roles and responsibilities including:

• Lead Chef of Conference and Banqueting at Stadiums, Racecourses and Football Clubs
• AA Rosette Gastro Pubs
• 2 AA Rosette Hotels and Restaurants

Other Roles included: 

• Kitchen Manager of 40 Room Nursing Home and Other Homes in the Company
• Head Chef and Pastry Chef for 2 Rosette Hotels
• Pastry Chef for a Leading Midlands College for the Disabled

I have had my own business supplying catering services to private clients and also had my own bakery business supplying novelty cakes and wedding cakes over the last nine years.

International experience

I have delivered sessions throughout schools and colleges in Cyprus in collaboration with local education agents as a brand ambassador for the university. 

Additional interests and activities

Music and piano playing, sport, gardening and spending time with my family.

Recent publications