I am currently an Emeritus Fellow at Sheffield Business School, Sheffield Hallam University, Associate Head. Tutor for food, culinary arts, food and beverage management, gastronomy, wine. My role encompasses food writing, such as book chapters, conference papers, journals, culinary arts courses. Course Validation panel member and External Examiner – César Ritz Hospitality and Culinary School, Switzerland, Culinary Business Management. Many food related presentations, as well as wine. Researcher and study supervisor. Teaching in the restaurant and kitchen. Lead for Wine and Spirit Education Trust (WSET) courses at the university, as a previous Approved Programme Provider. Education links with Puerto Rico for culinary/wine courses (including transnational education activities, such as on-line wine and spirits tastings and learning sessions). International presentations on food, wine, restaurants, dining and service in various countries. Consultancy projects, such as the Yorkshire Wine Trail.
John Dunning
Professions
Author, Editor/editorial work, Other, Teacher/lecturer on food related matters, Wine/drinks writer
Special subjects
Food/wine; service; hospitality; food and beverage management; food/wine and tourism; sustainability/Slow Food; wine/spirits
Regular work
Emeritus Fellow/Associate Head, Tutor Culinary Arts and Wines; Food and Beverage; Gastronomy, Hospitality; Food and Wine.
Advisory boards / Awards
Non-Exec. Director/Trustee, Yorkshire Sculpture Park (YSP); Food courses Validation member/External Examiner; Education Board, HRC Culinary Academy, Sofia, Bulgaria.
Languages spoken
English (Fluent); French (Fluent)
Commercial interest
Book chapters writer (Food and Beverage Service); Academic/teacher (paid role Food outputs for food/drink papers, journals, conference papers; Book Reviewing; Paid roles: Culinary course validation reviewer and External Examiner, culinary and wine courses
