Contributing authors

Jean Grieves
Jean commenced her bakery education by serving an apprenticeship,and attending college as a part time student, whilst studying at Sheffield Polytechnic, she won a scholarship, to take her to the Richemont School in Lucerne Switzerland. The school inspired her to learn and develop her skills, she continued to increase her skills by working has a confectioner in Europe. She studied at Solingen for the Diploma in Chocolate and Sugar Boiling.

Her teaching career began at Sheffield College, after several years, she then took over has head of the bakery school at Tameside College and later went on to become the assistant principal of the college, After taking early retirement she was invited to take the helm of the British Society of Baking.

During her career she was very successful in competition work, and after winning gold medals at Hotel Olympia, and the Table d'Honneur on two occasions,she was invited to judge for several years.  She is still very much involved in judging, with the Students Competitions, and the Baking Industry Awards.

Jean is also an elected Freeman of the Worshipful Company of Bakers, in 2006 she was awarded the British Baker Special Award for lifetime achievement,. she was made a honorary member of the British Society of Baking, and in 2008 a honorary member of the British Confectioners Association, she feels indeed most privilege to be given these awards by the industry she loves.

Her immense talent, teaching skills and passion for her craft have inspired some of today's best bakers and confectioners.

Albert Waterfield
Albert trained at Manchester Bakery School under AR Daniels and continued his education at Blackpool Hotel & Catering College. He joined the family baking business, Waterfields (Leigh) Ltd, in 1956 and became Managing Director in 1961, following the death of his father. He formally handed over control to his sons in the early 1990's and although now officially retired still maintains an active interest in the company.

In 1998 he was awarded an MBE for services to education training, has served as President of the International Richemont Club and President of the British Confectioners' Association where he remains an honorary member. At the 1990 Baking Industry Awards he was presented with a special award for lifetime achievement. Albert remains dedicated to the excellence of the baking trade, working to keep baking skills alive by passing down secrets of this wonderful craft from generation to generation.