I assist gastronomic projects all around the world both online and in person
From take-off…
Together with an experienced planner and technologist, I can find the perfect spot to build anything from a small pastry lab to a huge production site and select the necessary equipment.
For a smooth start to your adventure, I can help you define your target audience and clarify the concept behind your desserts.
A pastry degree from a renowned French culinary institution and solid work experience in 1* and 3* Parisian Michelin restaurants helps me be in the know of what is trendy today and what your clients will be eager to taste tomorrow.
R&D
I can create a dessert menu that will fit perfectly to your needs and aspirations and make these dreams come true. Having worked on a variety of projects, I consider key factors and minor details alike to make each of my client's desserts special.
Support
I stay in touch with my clients throughout the implementation and after the new desserts have been integrated in the menu. I track feedback from both the team and the customers to make adjustments in a timely manner if necessary.
… to landing!
I can help you refine your current sweet offer by enhancing tastes and textures of the desserts and teach the staff cutting-edge techniques to help them gain confidence in their pastry skills.
What I can be of help with
I assist gastronomic projects all around the world both online and in person
From take-off…
Together with an experienced planner and technologist, I can find the perfect spot to build anything from a small pastry lab to a huge production site and select the necessary equipment.
For a smooth start to your adventure, I can help you define your target audience and clarify the concept behind your desserts.
A pastry degree from a renowned French culinary institution and solid work experience in 1* and 3* Parisian Michelin restaurants helps me be in the know of what is trendy today and what your clients will be eager to taste tomorrow.
R&D
I can create a dessert menu that will fit perfectly to your needs and aspirations and make these dreams come true. Having worked on a variety of projects, I consider key factors and minor details alike to make each of my client's desserts special.
Support
I stay in touch with my clients throughout the implementation and after the new desserts have been integrated in the menu. I track feedback from both the team and the customers to make adjustments in a timely manner if necessary.
… to landing!
I can help you refine your current sweet offer by enhancing tastes and textures of the desserts and teach the staff cutting-edge techniques to help them gain confidence in their pastry skills.
I successfully graduated from the oldest gastronomic school in France, Ferrandi in 2017.
I worked in Paris for 4 years: - at a 3* Michelin-starred restaurant Le Pavillon Ledoyen*** on the Champs Elysees, where even once fed ex-President of France and two of his bodyguards! - at a 5* hotel Trianon Palace and 1* Michelin restaurant with menu by Gordon Ramsay, where I was responsible for the service and for Sunday brunch; - at a prestigious pastry shop Café Pouchkine and participated in the launch of its key point of sale on Place Madeleine in the center of Paris.
Projects in Russia upon arrival in Moscow in September 2020 I am proud of: - Vegan collection of 11 desserts for NapoleonCake, a pastry shop in Moscow and a dessert menu with wine and tea pairings for Septa, a premium wine bar also in Moscow - 28 new positions for the desserts menu for MonBaton, a chain of high-end pastry shops in Voronezh, Russia - Vegan desserts for Pechorin, one of the leading artisan bakery chains in Moscow
Became a regular speaker and participant of nation-wide events and pastry educational tours and conferences on trends in pastry (Moscow Cake Show, Gastroly, ConfiTour, Deep Food Tech)
I successfully graduated from the oldest gastronomic school in France, Ferrandi in 2017.
I worked in Paris for 4 years: - at a 3* Michelin-starred restaurant Le Pavillon Ledoyen*** on the Champs Elysees, where even once fed ex-President of France and two of his bodyguards! - at a 5* hotel Trianon Palace and 1* Michelin restaurant with menu by Gordon Ramsay, where I was responsible for the service and for Sunday brunch; - at a prestigious pastry shop Café Pouchkine and participated in the launch of its key point of sale on Place Madeleine in the center of Paris.
Projects in Russia upon arrival in Moscow in September 2020 I am proud of: - Vegan collection of 11 desserts for NapoleonCake, a pastry shop in Moscow and a dessert menu with wine and tea pairings for Septa, a premium wine bar also in Moscow - 28 new positions for the desserts menu for MonBaton, a chain of high-end pastry shops in Voronezh, Russia - Vegan desserts for Pechorin, one of the leading artisan bakery chains in Moscow
Became a regular speaker and participant of nation-wide events and pastry educational tours and conferences on trends in pastry (Moscow Cake Show, Gastroly, ConfiTour, Deep Food Tech)
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Thinking big and outside the box helps me understand what tomorrow's desserts will be like and propose them to my clients
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Thinking big and outside the box helps me understand what tomorrow's desserts will be like and propose them to my clients
