After studying at Sciences Po, I spent a long time working in the humanitarian sector in Haiti, Madagascar, Chad, and the Central African Republic. A few years ago, I returned to my first passion, cooking. After passing my CAP, I also trained in enology by completing the WSET2. I currently work in a gastronomic restaurant in Paris and would like to diversify by offering my cuisine at private events. This would allow me to offer customers a more personalized experience of gastronomy (particularly French), tailored to their specific tastes and expectations.