After completing my qualifications at Capsicum Culinary School, I interned at Simbavati River Lodge under Chef Nico as a sous chef for 12 months. In that time, I gained invaluable experience in managing a kitchen, preparing a variety of menus and meals for guests staying at the lodge and ensuring they have an exceptional dining experience. Following this experience, I registered with Prue Leith Academy to round out my skills in the kitchen through their Patisserie and Pastry course. Following this my career in the food industry has seen me working in formal restaurant kitchens as a sous chef, running my own and assisting other cooks with pop-up food events, and working with an NGO to provide nutritionally balanced meals to children attending programs. I take pride in delighting clients with delicious meals prepared to a high standard. I am well versed in preparing classic French cuisine using the freshest ingredients and I also enjoy creating unique dishes that combine unexpected flavours. In addition, I am experienced in meeting special dietary needs and requests including, including gluten-free, vegetarian, vegan, low-calorie, low-carb and dairy-free meals.