Richard Taylor

Richard Taylor is a Senior Lecturer at University College Birmingham, specializing in culinary arts education. He holds an MA in Culinary Arts Management and a PGCE Certificate in Education. His career spans over two decades, including 22 years in the Royal Air Force where he attained the rank of Warrant Officer and was awarded the Meritorious Service Medal. He has represented the British Culinary Federation in competitions and trained as a teacher.

After retiring from the RAF, Taylor taught at Oxford and Cherwell Valley College before joining University College Birmingham in 2004. He currently teaches patisserie courses including the Royal Academy of Culinary Arts programs, NVQ Levels 2/3, and Foundation Degrees in Professional Chef Studies (Specialist Patisserie and Innovative Patisserie).

His expertise focuses on practical culinary skills development and curriculum design for hospitality education. Taylor mentors the British Culinary Junior Team and collaborates with the Birmingham College of Food. He began his career at Worcester Technical College and the Chateau Impney Hotel, blending industry experience with academic roles.