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Professional Patisserie: For Levels 2, 3 and Professional Chefs By Mick Burke, Chris Barker, Neil Rippington
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- Sales Rank: #912413 in Books
- Published on: 2013-09-27
- Original language: English
- Number of items: 1
- Dimensions: 10.87" h x .83" w x 8.46" l, .0 pounds
- Binding: Paperback
- 432 pages
About the Author
Mick Burke is Deputy Head of Department in Catering, Hospitality, Aviation and Tourism at Sheffield City College. He has decades of teaching experience and has won national competitions for patisserie work. Chris Barker is Curriculum Manager for Patisserie at the Centre for Hospitality and Food Studies, Colchester Institute. He has decades of teaching experience and was formerly a pastry chef at the Ritz. Neil Rippington is Dean of the College of Food at University College Birmingham. His career as a chef spanned restaurants in London, France and the USA.
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