Originally from Brittany in Northwest France, Richard trained as a bakerboth in Brittany and at the Grand Moulin de Paris. His catering backgroundincluded a stint at the Silver Plough at Pitton in Salisbury, England, wherein 1990, he was awarded American Express Magazine's UK Pub of the Year.In 1996, a position as Operations Director with the Novelli Group ofrestaurants brought him to London, where he set up the Dough Co., hisconsultancy business, in 2000. Since then Richard split his time betweenadvising on the development of new products for several of the supermarketchains, teaching, and writing.In 2004, with a young family, Richard and his wife Jo decided to head toBath, England, to be closer to Jo's family. The plans for The BertinetKitchen began to take shape and they opened in September 2005, the same yearthat Richard's first baking book, DOUGH, was published by Kyle Cathie. Thatbook went on to win the 2006 Best Cookbook of the Year Award from the IACPand the 2006 James Beard Foundation Award for Excellence for Best Book inthe Baking and Desserts category.Richard published his second book, CRUST, in 2007, and is writing a thirdbook, COOK, to be published in 2010. The school has won many accolades andwas recently chosen as one of the top 10 cooking schools in the world byGOURMET magazine. Visit it online at www.thebertinetkitchen.com