Where did it all start? How did you fall in love with cooking, pastry and chocolate?

My mom and grandmas don't bake very often, but I really love sweets, so I decided to make them myself to share with classmates, I discovered my passion through that. My first experience with chocolate was at school, and it was a disaster. I made a mess everywhere, the chocolate was not tempered and the task was a failure. I cried for an hour afterward, but then I resolved to become better at working with chocolate.

What or who is your greatest source of inspiration?

My colleagues at the Dorchester are a great inspiration to me, as I spend most of my time with them. They all work very hard and I find that really motivational.

What has been your favourite culinary creation so far?

I recently made a delicious baba soaked in pineapple and rum syrup, glazed with pineapple glaze, and topped with coconut cream.

What motivated you to enter the Junior Chocolate Masters competition?

My colleague Mignon won the 2023 JCM competition last year and it really inspired me to apply this year.