Neil Rippington
Neil Rippington trained as a chef at the Bournemouth and Poole College, before going on to work in Michelin-starred restaurants in France, London, and the New Forest, and other roles in the culinary industry in the U.S.A., Canada, and the Caribbean. In 1999, Neil returned to work in education and, in 2003, he joined Colchester Institute as head of the Centre for Hospitality and Food Studies. In 2010, Neil took up the position as dean of the College of Food at University College Birmingham, where he worked for more than ten years.
Neil’s writing career started in 2007 with the publication of Professional Chef, produced as a resource for students following the newly developed City & Guilds diplomas in professional cookery (now in its second edition and translated into many languages). He has since written and cowritten several other practical books for students, has developed many educational programs, and teaches subjects across the culinary arts and gastronomy. His research led to the development of degree programs offered at the Edge Hotel School, University of Essex, and he codeveloped a program in culinary psychology at Harvard University, U.S.A.
Neil is a senior fellow of Advance HE. He is also an examiner for City & Guilds of London Institute and an academician of the Royal Academy of Culinary Arts, and chair of its Education Committee. Neil sits on various other committees and steering groups, is a subject expert for hospitality and catering for the Office of Qualifications and Examinations Regulation (Ofqual), and has acted as an external university advisor/examiner in the U.K. and internationally.
In recognition of his work, Neil has received many accolades, including Disciple of Escoffier, honorary member of City & Guilds, and is lead judge for the development of skills at the Salon Culinaire, U.K. Neil is currently the program director for the college community program for the Royal Academy of Culinary Arts, U.K. and the international director for global education with the International Institute of Hotel Management, India.
Culinary Psychology: Food Choices and the Mind–Body Connection
Culinary Psychology sheds light on the profound influence of nutrition and food on mental well-being. It examines the psychology of eating and cooking, with an emphasis on how our minds have an... (more)