Studied in France for six years, earning a Bachelor's degree in Economics from the University of Montpellier I. Driven by a deep personal passion, she made a decisive career shift into the world of baking.
She graduated from L'École Nationale Supérieure de Pâtisserie, one of France’s top pastry academies, as well as Les Compagnons du Devoir de Nîmes, a unique apprenticeship-based institution in France. She holds official French certifications in both pastry and bakery: CAP Pâtisserie and CAP Boulangerie.
She specializes in cakes, desserts, beverages, and breads.
Previous experience includes:
Pastry Chef at L’Hôtel de Vatel, a five-star resort hotel in southern France
Head of Pastry at the iconic French restaurant Villa Le Bec in Shanghai
Senior Product Developer at the renowned dessert chain brand Honeymoon Dessert
How does a cocoa bean transform into rich, flavorful chocolate? In this immersive training, you'll journey through cocoa's origins and take part in every key stage—cultivation, fermentation, roasting, grinding, and final production. Gain a deep understanding of the craftsmanship behind chocolate's taste and quality.
It’s more than just a knowledge-packed session on chocolate—it's a sensory journey through sustainability, flavor, and innovation!