Every pastry chefhas a beginning

(Placeholder) Where it started: describe the first moment pastry became more than a job, and where you trained.

In 2025 I had the opportunity to represent my school at the 17th International Three-Country Pastry Competition in Freiburg. Months of preparation and countless hours of practice taught me lessons far beyond a medal.

Handcrafted pralines, petits fours, marzipan figures and artistic showpieces all required technical knowledge, precision, discipline, creativity and consistency under pressure. Those lessons still shape how I approach pastry today.

Still refining. Still learning. Still pursuing excellence. I'm grateful to everyone who has supported me so far, and to those who will be part of my journey in the years to come.