Le Cordon Bleu London is an important asset that shapes my life. My school and the instructors and chefs I work with have shown me the importance of having a technical vision as well as an artistic and visionary future. During my diploma training and afterward I worked at different levels in the pastry and five-star hotel kitchens in London and Manchester. I was also influenced by my chefs Pascal Ciadella and Christophe Bidault in Le Cordon Bleu, preferring to specialize in chocolate and sugar. I won World Chocolate Masters 3rd place in 2011 and “best chocolate” awards in Eastern Europe. I continue to work with the “edible art” approach for different sectors and brands, including chocolate-sugar, technology, and art.