Michelin starred pastry chef with nearly 10 years experience producing high quality desserts and author of two ebooks.

I can teach high-quality pastry and baked goods by emphasizing practical techniques, precision, and creativity. Structured lessons to cover fundamental skills, share insider tips, and guide students in mastering complex recipes. Incorporate hands-on demonstrations, encourage attention to detail, and foster a passion for innovation in pastry and ice cream whilst providing constructive feedback, address challenges, and inspire a commitment to excellence, ensuring all students develop the expertise needed for top-tier pastry production.