ABOUT ME

Pastry Chef

Since I was a child, pastry making has been my passion. Growing up in Alsace, I marvelled at the display cases filled with impeccable and delicious creations, which led me to bake my first cake at a very young age. At 16, I decided to turn my passion into a profession and began my apprenticeship in a traditional pastry shop.

At the renowned Gilg Bakery, a member of Relais Desserts International, I had the privilege of perfecting my technique and understanding the importance of precision and excellence in each creation. There, I worked with the highest quality ingredients, applying rigorous methods and learning from master pastry chefs who turn baking into an art. This experience allowed me to strengthen my commitment to innovation, detail and the constant search for perfection in each piece I create.

Where I trained

I graduated from the Institut National de la Boulangerie et Pâtisserie de Rouen, where I obtained the Brevet de Maîtrise in pastry making. I complemented my training with a Master's degree in Teaching, which allowed me to develop teaching skills for teaching gastronomy.

Where I Worked

My professional career took me to work in prestigious patisseries and restaurants in France and Ireland, including Maison Villedieu in Marseille (MOF), the gourmet restaurant Club les Palmiers in Saint-Tropez and Mulranny Park Hotel in Ireland.

In 2014, I joined the prestigious Le Cordon Bleu Madrid school as a Chef Trainer, where for almost 8 years I taught future generations of pastry chefs, participating in events such as Madrid Fusión, InterSICOP, Galicia Gastronomic Forum and the ChocoArt Pastry Show in Bogotá.

My Experience in Training and Consulting

Since 2022, I have been working as a freelance consultant and trainer, helping bakery businesses optimize processes, design menus and adapt to current industry trends. My approach combines technical excellence with a structured teaching methodology, ensuring effective and applicable learning.

Throughout my career, I have trained thousands of students and professionals, providing them with tools to improve their technique, efficiency and creativity in the world of pastry making. My commitment is to share my knowledge and help others achieve excellence in this sweet craft.

Check out my advice for bakeries

My consulting service is custom designed to meet the specific needs of your business. Whether you are looking to optimize processes, improve your product offering, train your team, or even completely turn your bakery around, I work with you to develop a strategic and practical plan that will allow you to achieve your goals.

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