Richard Taylor

I studied Catering at Worcester Technical College from 1980-82, working part-time at the Chateau Impney Hotel in Droitwich, Worcestershire, and at the family Banks Brewery Public House in Tenbury Wells.

At the age of 22 years old I joined the Royal Air Force, and after a lengthy career reached the rank of Warrant Officer.  During this service I worked for two prime ministers at Chequers and represented the British Culinary Federation at numerous competitions. I also trained to be a teacher, a role I did for four years.

I completed my career at RAF Coningsby, home of the Euro Fighter, and after 22 years’ service I was awarded the Meritorious Service Medal. I continued my career in teaching at Oxford and Cherwell Valley College as a chef lecturer.

Three years later I started work at University College Birmingham teaching patisserie to the Royal Academy of Culinary Arts students, NVQ Level 2 and 3 students and Foundation Degree Professional Chef Level 4 and Level 5 students.

• FdA PC Specialist Patisserie
• FdA PC Innovative Patisserie
• Royal Academy and NVQ Pastry Level 2 and 3

Mentor for the British Culinary Junior Team