Richard has over 20 years of expertise in the kitchen, baking, advising, and teaching. He began his career as a baker in Brittany. He founded The Bertinet Kitchen cookery school in Bath in 2005, which now draws students from all over the world to his classes. The Guild of Food Writers Award for Best First Book, the Julia Child Award for Best First Book, and the James Beard Award for Best Book Baking and Desserts were all given to his first book, Dough. Crust received the World Gourmand Award for Best British Baking Book. Richard has appeared on Saturday Kitchen, Market Kitchen, and numerous local television shows. He made his most recent appearance on Rachel Allen's Baking!
- #1020 in Cookbooks & Everything Food