My adorable career started when I was 13. As every child I were at school and I was sure in my willing to cook. Gladly there was offered a new pilot scheme to promote cooking apprenticeship. However, apprenticeship starts at 16-year-old and I was a bit young to qualify, thus to circumvent Centre specially offered a pre-apprenticeship scheme consisted of 1 week per month of work placement and 3 weeks of scholarity.

The school helped with a work placement with greatful thanks ot Mr Pasquettaz, who was a friend of Paul Bocuse at Collonges au Mont d’or, where I were notably referred to be employed. Even though that was my first experience working in the kitchen, I was acknowledged as I did very well. I learnt that the right ingredients are the main factor for a delicious dish. That is why at Collonges au Mont d’or, which was a high-end restaurant, were buying all ingredients at the market freshly cut straight from the farmer’s market.

After that, I went for 2-year apprenticeship at Jean-Pierre Driss's restaurant called “La Ferme” at Lentilly and graduated from François Rabelais de Lyon-Dardilly with my Certificat d'Aptitude Professionnelle en Cuisine Traditionnelle, thanks to which I had got the full understanding of French cuisine.

As you may know, France has many regions and each has it's own main traditional dish. The CFA François Rabelais taught me all of them and I achieved an excellence level of knowledge, which I am fully ready to utilize with my services for you!