Pastry Chef

• Jan 2023 - Present

Pastry Chef, Consultant

• Sep 2020 - Present

In September 2020, I started consulting businesses on improving existing desserts, implementing sweet creations from scratch and optimising current workflow. I work both with retail and the hospitality sectors. All these help a food business thrive and grow through a series of changes we make. With 20+ successful projects to date, I am now providing the same services around the world. In September 2020, I started consulting businesses on improving existing desserts, implementing sweet creations from scratch and optimising current workflow. I work both with retail and the hospitality sectors. All these help a food business thrive and grow through a series of changes we make. With 20+ successful projects to date, I am now providing the same services around the world.

Pastry Chef

• Sep 2022 - Nov 2022

The Presbytere is a restaurant in Normandy oriented towards using seasonal and local products with a desire to grow towards a zero-waste approach. Created and implemented 10+ desserts for the lunch and dinner menus to meet the need of the local clientele The Presbytere is a restaurant in Normandy oriented towards using seasonal and local products with a desire to grow towards a zero-waste approach. Created and implemented 10+ desserts for the lunch and dinner menus to meet the need of the local clientele

Commis pâtissier

• May 2019 - May 2020

In this role, I was responsible primarily for Sunday brunches which included a buffet of 10-12 pastries which included the mise en place for the number of guests anticipated and setting the desserts weekly before the clients came. I also created 2 desserts that made it to the brunch menu and received high acclaim from the guests. In this role, I was responsible primarily for Sunday brunches which included a buffet of 10-12 pastries which included the mise en place for the number of guests anticipated and setting the desserts weekly before the clients came. I also created 2 desserts that made it to the brunch menu and received high acclaim from the guests.

Animatrice Culinaire

• Jun 2019 - Jun 2019

J'ai animé un atelier culinaire sucrée de découverte de recettes russes chez Kialatok en juin 2019. C'était un challenge pour moi de trouver un moyen de communiquer et faire participer tous les invités. Grâce à cette expérience j'ai compris que le contact avec d'autres personnes et la transmission de savoir-faire est quelque chose qui me fait beaucoup de plaisir et m'enrichit personnellement. J'ai animé un atelier culinaire sucrée de découverte de recettes russes chez Kialatok en juin 2019. C'était un challenge pour moi de trouver un moyen de communiquer et faire participer tous les invités. Grâce à cette expérience j'ai compris que le contact avec d'autres personnes et la transmission de savoir-faire est quelque chose qui me fait beaucoup de plaisir et m'enrichit personnellement.

Stagiaire en pâtisserie

• Jun 2018 - Dec 2018

For 6 months I have worked on the pastry team, helping them with preparing desserts for the 3* service as well as events (banquets, marriages, cocktail receptions etc.) and was responsible for making desserts for the staff (up to 60 pax per day). I learned more on kitchen management, ingredients storage and planning the production process of a Michelin pastry lab. For 6 months I have worked on the pastry team, helping them with preparing desserts for the 3* service as well as events (banquets, marriages, cocktail receptions etc.) and was responsible for making desserts for the staff (up to 60 pax per day). I learned more on kitchen management, ingredients storage and planning the production process of a Michelin pastry lab.

Chocolatier

• Aug 2018 - Aug 2018

I worked at the chocolate factory to produce bean to bar chocolate and create plated desserts based on it at the cafe located on the factory premises. I worked at the chocolate factory to produce bean to bar chocolate and create plated desserts based on it at the cafe located on the factory premises.

Stagiaire en pâtisserie

• Sep 2017 - Mar 2018

As an apprentice at the pastry lab of Café Pouchkine Paris, an exquisite pastry shop with 3 stores in the heart of the capital, I worked on making, assembling and decorating indivudual desserts and cakes to share. I was also one of the people responsible for making the special Bûche de Noël for Christmas (the red dolls in a row in red, see image attached). As an apprentice at the pastry lab of Café Pouchkine Paris, an exquisite pastry shop with 3 stores in the heart of the capital, I worked on making, assembling and decorating indivudual desserts and cakes to share. I was also one of the people responsible for making the special Bûche de Noël for Christmas (the red dolls in a row in red, see image attached).