I’m Franco-American and lived in Paris for the past 20 years. I studied French pastry for 6 years working in my first year in a 2 star Michelin restaurant. I learned precision, rigor, and plate dressing at this job.I then took a 3 year brake where I learned the job of Coopering, in Burgundy. I learned how to build barrels by hand, without any help from the machines. At that Covid had hit and I decided to leave coopering and go back to pastry which is a big passion of mine. I continued working on my pastry skills for the next couple years before I decided moving to Boston and work in a French pastry or restaurant.I now work as Chef at “Cremeux French Pâtisserie” in Brookline