Caramel, Chocolate, Lemon, Orange Blossom, Mint, Orange, Vanilla... a mix of sweet fragrances invaded our home when Mum was preparing the succulent cakes whose tricks and secrets I'm still using go back to her grandmother
<< MAMI JAENNETTE >>
My little four-year-old nose already appreciated this bouquet of aromas, and I was seduced by the world of pastry-making, especially as I took part in it.
As the years went by, my passion for patisserie grew. I even had the opportunity to take part in several pastry training sessions such as "Ferrandi, Paris, France".
After my French Baccalaureate, I was determined to learn all I could about food. So I chose to specialize in nutrition and obtained a Bachelor's degree with honors from the Lebanese American University (LAU).
But it wasn't my vocation. For me, eating isn't about growing up, it's about indulging yourself...
To work or to continue? It was a dilemma for me
It didn't take me long to find the world's best cooking and pastry school in Paris - Ecole Ducasse.
There, an unparalleled opportunity to work alongside the best pastry chefs in the industry presented itself to me. I refined my skills in pastry-making, creativity and management,
Today, I'm proud to say that I'm a graduate of the Ducasse school, and I've opened my own patisserie where I can put into practice everything I've learned.
My career as a pastry chef has been enriched by valuable experience at Café Louis Vuitton, Hôtel Saint James Paris and Hôtel Cheval Blanc Paris. These extraordinary opportunities helped me merge two of my passions: pastry-making and the world of luxury fashion.
At this iconic establishment, I had the privilege of working alongside a dedicated and talented team. My role was to help create exquisite pastries that reflected elegance and refinement.
It was a journey into the world of tastes, colors and pleasure that I undertook to offer my customers exceptional cakes and desserts.
