I'm originally from the Rheingau-Taunus district, which means I come from an area that's characterized by lots of indulgence and culture, thanks to the nearby Rheingau region. Good food and the arts have always been a staple of my life, so I've combined both in my profession. After finishing high school, I pursued an apprenticeship in pastry-making. Even during my training, I enjoyed working with chocolate the most and making pralines.
Immediately after completing my pastry apprenticeship, I went on to pursue an education in pastry-making. After working as a pastry chef for a year, I was drawn to patisserie. Patisserie involves a whole different set of working methods and I've stuck with it, loving the process of combining various flavors, creating something new, and working with the best products.