SchoolCulinary Arts Academy
ProgramSwiss Grand Diploma in Pastry & Chocolate
I studied and trained as an engineer for over two decades. Biotech engineering is a core research field, and I was in the process of figuring out what to research. That’s when pastry chose me, and one short certification later, I knew what I wanted to do for the rest of my life.
The move from engineering to chocolate-making wasn’t easy, of course, because where I come from, choosing a route where opportunities are limited is a big no-no.
Since I knew I had to acquire knowledge from the very best, I enrolled at Culinary Arts Academy to study Swiss Pastry & Chocolate Arts.