Academic staff

In my role as Head of the NBS, I manage the delivery, quality, and development of the programmes and the day-to-day working practices of staff in meeting both academic and commercial objectives. I develop cost effective and sustainable income generation through R&E programmes and ensure appropriate budget management.

I am a Senior Lecturer and I also teach the Confectionery, Pastry and Patisserie modules at L4, 5 and 6.

In 2009, I graduated from the Culinary Arts program at the Thompson Rivers University in Kamloops, BC, and obtained the Red Seal for Chef de Cuisine in 2012. In 2015, I graduated from the L’Art de la Patisserie Program at the French Pastry School in Chicago, Illinois, obtaining a major in French pastry.

I won the “Innovation in Teaching” award at the LSBU Staff Conference, in June 2019.

After opening and running successfully my own café and bistro, in Kamloops, British Columbia, for five years, I decided to embrace the career in education that brought me to teach Pastry and Baking Arts at the Thompson Rivers University, in Kamloops, BC, first, and at Le Cordon Bleu Culinary Institute in Ottawa, Ontario, later. The decision of relocating back to Europe brought me to London and the National Bakery School.

I have a deep knowledge and passion for the culinary industry together with empathetic communication skills and the ability to build caring relationships with my students, at any age.

My inspirational leadership and genuine approach are perfect to deliver interesting and fun classes for every level of baking and pastry experience.

I am the liaison in NBS for the Worshipful Company of Bakers and the Alliance for Bakery Students and Trainees (ABST).

Courses taught

Baking Science and Technology - BSc (Hons)