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Mr Barry Johnson

Mr Barry Johnson

National Bakery School

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I am a Bakery Science Lecturer in the National Bakery School/ School of Applied Science and specialise in Chocolate and Patisserie. I joined LSBU in January 2016 having previously been Head Chocolatier for London based Rococo Chocolates. I have over 20 years' experience in the industry, having worked for a wide range of businesses including hotels, restaurants, department stores and chocolate manufacturers.

I also have my own business where I offer consultancy to chocolate and patisserie businesses.

I am passionate about Chocolate and Patisserie, not just to eat but also in its display form. I have represented the UK on multiple different occasions in Chocolate and Patisserie competitions. Most recently in 2017 being crowned the UK Chocolate Master and in 2018 placing 8th at the World chocolate Masters.

My competition experience allows me to pass on those skills to our students and has resulted in multiple student awards at different competitions during my time at NBS - LSBU.

Courses taught

Baking Science and Technology - BSc (Hons)

Head Chocolatier
Rococo Chocolates

I was responsible for all production and product development for the company. My role also saw me train staff and teach chocolate courses.

Association of Pastry Chefs
UK Pastry Club