Rachel started working at Moulton in 2018, her specialist areas include the science of baking and professional artisan techniques.
Before joining the college Rachel worked for several years in the hospitality and catering industry, running high-profile events at venues such as Ascot and Cheltenham racecourses, as well as organising weddings and other large functions. She is continually developing her skills — most recently, completing a sourdough training course in France in 2023 to further enhance her artisan baking expertise.
I really enjoy seeing students grow in confidence and develop both practical and theoretical knowledge. It’s especially rewarding to watch them grasp the science behind ingredients and how that translates into successful baking outcomes. Seeing that “lightbulb moment” when a concept clicks is one of the best parts of teaching.
Rachel has had many memorable moments including "several students successfully completed work experience in Seville, overcoming the language barrier—an especially proud achievement for one student, as it was her very first time in a working environment. Two bakery students created the dessert and petit fours for a prestigious event at The Four Pears Restaurant, showcasing their technical and creative skills. Another student has reached the finals of the Renshaw Cup bakery competition, a significant industry recognition. One particularly memorable moment for me was watching a student grow in confidence, discover her passion for baking, progress from Level 2 to university, and secure a part-time role at a local bakery following a successful work placement."
Outside of work Rachel is passionate about food and nutrition, and enjoys staying active through regular exercise!
