From engineering to chocolate

When did you know you wanted to study Pastry & Chocolate Arts?

I studied and trained as an engineer for over two decades.  Biotech engineering is a core research field, and I was in the process of figuring out what to research. That’s when pastry chose me, and one short certification later, I knew what I wanted to do for the rest of my life. 
The move from engineering to chocolate-making wasn’t easy, of course, because where I come from, choosing a route where opportunities are limited is a big no-no.

Since I knew I had to acquire knowledge from the very best, I enrolled at Culinary Arts Academy to study Swiss Pastry & Chocolate Arts.