My learning environment is quite unique in that it was for some time influenced by two great men, chefs: Larousse Gastronomique and Auguste Escoffier's; whose model of a working kitchen is the one used today in most restaurants.
At university I struggled with my studies due to dyslexia and was given a computer to support my learning. Upon qualifying, it became clear to me that there were others who had had the same or similar experiences and it has been my goal since to look to technology in the effort to redesign teaching and learning within the hospitality industry through education.
