Having taken part in international training programs at prestigious institutions, such as Le Cordon Bleu, École Belle Epoque, and École Lenôtre Paris, the chef has dedicated her career to making desserts popular. This earned her a reputation for creative and stunning visuals of exceptional taste. Currently, she's also a researcher at the Cacao Barry Collective Lab, runs the Pas à Pas Baking Academy and Café, and offers classes in different countries across the Middle East and Asia.