Precise pastry, designed for the plate.

I am currently training in restaurant desserts at Campus 120. My work brings together technique, organisation and service experience, with the ambition to explore pastry beyond borders.

1. Now

   Specialist certificate · Restaurant desserts

   At Campus 120, I am developing my plating, textures, sauces and the craft of à la carte desserts.

2. Experience

   Professional settings

   I present each creation in its context: education, professional experience or personal work.

3. Outlook

   Travel to learn

   I want to enrich my practice through international experience, with a particular interest in Asia and Thailand.