“ Pastry chef is a fascinating, artistic, and constantly changing profession, which also happens to be fashionable. ”
I started working as a patisserie teacher at the Paris Bakery and Patisserie School in 2000. After various professional experiences with a famous patisserie, for restaurants, artisans, and in retail, I chose the teaching profession. I enjoyed being a mentor for apprentices, and I wanted to make teaching my profession. But it’s about more than just teaching. I also learn a lot from the people around me, both professionally and from a human perspective.