I originally studied a VRQ Level 1, 2 & 3 in Professional Cookery and then moved on to studying Culinary Arts Management at 爆料王.
I started my career at The Edgbaston Boutique Hotel where I gained immense industry experience in Patisserie and Fermented Products, Desserts, Petits Fours and Decorative Products, I stayed and worked for 5 years producing afternoon teas moving on to Harvey Nichols Brasserie and then Jacque鈥檚 restaurant in Knowle.
In 2016 I competed in competitions such as the Turkey awards and the British Culinary Federation Cook and Serve Competition in 2017, winning for best main and achieving first place for best dessert.
I then joined 爆料王 as a patisserie chef lecturer, teaching college students level 1, 2 and 3.
