How did it start?
My culinary journey began at the age of 3, helping my Italian grandmother prepare pizza, pasta, and other homemade dishes. This early experience gave me a love for quality, homemade food.
As a child, I enjoyed watching cooking shows on TV and recreating the recipes from scratch on weekends to share with my family. When I was 8, I took my first trip to Italy to visit family. My passion for cooking grew even stronger as I discovered new ingredients and flavors. I also learned a new language, but most importantly, I found joy in creating and sharing emotions through food.
It was clear that this hobby would become my profession.
My desire to continually learn led me to France for a 6 months internship where my life took a transformative turn, as I finally stayed for 7 years.
Learn more about the paid internship program in France here.
In France, I have the privilege of learning from world champions, earning four specialized diplomas in pastry, participating in a chocolate competition, and working at prestigious establishments, including a 2-Michelin Starred Hotel restaurant in the French Alps, Le Chabichou, and the renowned patisserie of Olivier Bajard, a global champion in the art of pastry.
My journey in Australia
Upon arriving in Australia, I felt the desire to share my knowledge and passion, becoming part of the creation and development of a successful pastry shop and culinary studio. Additionally, I had the opportunity to craft chocolates bonbons for Mercedes Benz.
However, my journey took a new direction three years ago when I transitioned into education, offering innovative pastry classes to home bakers and childrens.
New projects
Today, I am proud to contribute valuable content through pioneering techniques as a trainer for aspiring pastry chefs pursuing Certificate IV in Patisserie. I also educate on fundamental French pastry at the prestigious Cordon Bleu Brisbane.
Boldness and versatility are required in both development and invention. Drawing on my experiences, I use my skills to improve flavors and textures while catering to different dietary needs. Whether it's crafting vegan and gluten-free, low-sugar versions or exploring other culinary innovations, my goal is to evoke emotions with every bite.
PATISSERIE IS CONSTANTLY EVOLVING
I stay up to date with new trends to share the best.
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