I have received great training and been encouraged to follow my passion. I have been fortunate to work for some top restaurateurs and highly acclaimed chefs who have, in different ways, aided me on my development.

I began my training at Claridges in London. Here I first learnt the attention to detail and high standards which are a hallmark of my work today. I also learnt how to respect ingredients and absorbed much knowledge from experienced and talented senior colleagues.

The next establishment I worked in was the key to my transition from kitchen cook to the finer skills required in pastry work. Head Chef Giorgio Locatelli at Cecconi's gave me the opportunity to work with one of his strongest brigade members, Fred Ponnavoy. This classically trained and truly talented French patissier took a keen interest in my development and encouraged me to gain experience abroad. With that in mind he put me in touch with L'artisan du Chocolate; here was where my journey began into the exciting format that is chocolate.

After spending twelve months through peak seasons (Valentine's Day, Easter and Christmas) I became experienced in making high quality chocolates and chocolate products (eggs, Christmas trees, Santas and hearts) for the L'artisan du Chocolate shop in Sloane Square and also for wholesale clients, such as Gordon Ramsey. My mentors at L'artisan du Chocolate helped me to secure a position in a renowned Belgium patisserie, De Baere (previous winners of the coupe de monde team). I truly loved my time in Brussels and learnt that for Belgians, chocolate is a way of life; although it is acceptable to experiment with flavours and techniques it is always essential to respect ingredients and, more importantly, customers.

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