Daughter of a French chef, my parents have passed on to me their love for French gastronomy. I grew up between French croissants, French cakes, and sauce stocks that were cooking for hours. I took benefits of a family teaching in term of palate, tastes, and culinary emotions.

The first 15 years of my career, I worked as export manager. I discover while travelling around the world, that French cuisine and French wine were an international reference for a lot of countries, when it comes to food and wine. I started then to share my passion with an international audience.

I decided in 2018 to change career, and dedicate myself full time to teaching French gastronomy. I went to Ferrandi cooking school in Paris, to learn the basis of French cooking, and to be able to share my passion for cooking with a French and international audience.

In my courses, I will share with you my know-how and my passion, with simple, gourmet and delicious recipes.

I started my career in law, but I have always been passionate about cooking I decided in 2018 to go to Ferrandi cooking school, to start everything again from scratch, ready to live from my passion.

After my graduation, I opened my business of catering services
I love gourmet food, and good wine, and I like sharing my love making a cuisine that just looks like me ; with energy and feminity.

With Frogs kitchen cooking classes, I want to share my passion for food in a friendly and tasty atmosphere.

I started my pastry studies when I was 19,with a specialization for restaurant desserts, served on the plates Then, in the next years, I got 3 dplomas : french bakery, chocolate, and Ice-creams.
In y 3 years of studies, I was in the meantime working for Lenôtre famous pastry shops in Paris. While there, I leant so much working with the best parisian pastry chefs I developped the knowledge I needed to have around pastry making.

Then, I had to opportunity to go to Chicago to participate to the opening of a french bakery. I was the pastry chef, responsible for the whole sweat production. The pastry shop met a great success since is opening.

However, i realized that i missed something in being a pastry chef. as I love to interact with people. I went back to France, and then decided to become a pastry teacher, working as an independant. I wanted to diversify my skills sharing my passion for pastry to a public of amateurs, passionated with pastry, but also professionnals in professional retraining.

I have spanish origins, and I give courses in french, english and spanish. The human contact i get from those courses is very important for me It helps me to get out of my confort zone of being a pastry chef, and brings me joy sharing my passion with people.