“After finishing my culinary studies, I focused on pastry, but around a year ago I decided to make the swap to the line! The pastry life is very different, it’s precision, it’s chemistry – you still have to run at times but it’s a very different world, and you’re always far apart from the hot stoves because you need to keep cool environments to handle all the cold dessert items.

Here, I’m in the middle of the hot rush next to the fire, it’s great! My dream is to eventually bring pastry to the line and bring the line to pastry so that I can create cool things in the future.

It’s great to be able to see both sides of the kitchen, to learn about them and better understand how everything works; in the end, to be a business owner, it’s crucial to understand the full spectrum of the kitchen!”