UK
Tilling, Mark (°1976) - Winchester, UK
Degrees/diplomas attained
1997: BTEC National Diploma (hotel + catering) at "Southampton City College", Southampton
Courses:
2005: "Introduction to Chocolate", Barry Callebaut Chocolate Academy, UK
2005: "Static Showpiece Chocolate", Barry Callebaut Chocolate Academy, UK
2006: "Innovative Handmade Chocolates + Showpieces", Barry Callebaut Chocolate Academy, UK
1997: BTEC National Diploma (hotel + catering) at "Southampton City College", Southampton
Courses:
2005: "Introduction to Chocolate", Barry Callebaut Chocolate Academy, UK
2005: "Static Showpiece Chocolate", Barry Callebaut Chocolate Academy, UK
2006: "Innovative Handmade Chocolates + Showpieces", Barry Callebaut Chocolate Academy, UK
Professional experience
1997 - 1999: 1st Commis Pastry Chef at "Lanesborrough Hotel", London
1999: Assistant Pastry Chef at "Hotel du Vin", Winchester
2000: Head Pastry Chef at "Hotel du Vin", Bistro
2001: Head Pastry Chef at "Hotel du Vin", Winchester
2001 - 2004: Zest, Winchester
2004 - 2006: Chocolatier, Locherley Hampshire
2006: Head Pastry Chef at "Lainsten House Hotel", Winchester
1997 - 1999: 1st Commis Pastry Chef at "Lanesborrough Hotel", London
1999: Assistant Pastry Chef at "Hotel du Vin", Winchester
2000: Head Pastry Chef at "Hotel du Vin", Bistro
2001: Head Pastry Chef at "Hotel du Vin", Winchester
2001 - 2004: Zest, Winchester
2004 - 2006: Chocolatier, Locherley Hampshire
2006: Head Pastry Chef at "Lainsten House Hotel", Winchester
Motivation
"To show the world that the best chocolatiers come from Great Britain and to put us on the map!"
"To show the world that the best chocolatiers come from Great Britain and to put us on the map!"
