My love of baking was sparked from an early age upon competing in various baking competitions. Win or lose – it is what fueled my passion for baking. The atmosphere and pressure are something I knew I would thrive in. I set out on my journey with an aim to excel my professional patisserie skills. This journey began with my apprenticeship at the London Hilton Metropole Hotel, where I had the first-hand experience of learning about the food industry as a whole. After completing this first stage, I knew there was still so much I aspired to learn – specific skills to specialise in working in the patisserie industry. When I found The Pastry Academy by Amaury Guichon, I knew instantly it was for me. I spent three months in Las Vegas learning the ins and out of the patisserie trade. Expanding my skills with all the tips and tricks in creating lavish desserts.
