While in Paris, I was inspired to incorporate the vibrancy of African cultures into my patisserie creations, showcasing their rich flavours and traditions. Sustainability is also my passion and I aim to combat diversity and inclusion challenges as well as food waste.

In my pursuit of this culinary innovation, I earned a Master's degree in Culinary Innovation Management from Le Cordon Bleu London and Birkbeck College in 2022.

I would be delighted to connect over on LinkedIn or Instagram — feel free to say hello.