She has very good memories of her teachers: "There is a real loyalty and a great teaching which went beyond my expectations". In particular, she remembers a sentence that left a deep impression on her: "Pastry leads to everything". That same year, she did her internship in a prestigious establishment: "I wanted to join the Hotel Meurice and I didn't leave too much choice to my teachers. Ferrandi's fame obviously facilitated my integration into the palace, which I was very happy about". She was then hired as a clerk and stayed there for two years.
"I wanted to work in luxury, I was looking for a high level of quality. She worked in a series of palaces for 10 years: the Ritz hotel, the Shangri-La, the Cheval Blanc in Courchevel (owned by Yannick Alléno), then she joined the Auberge du jeu de Paume in Chantilly where she held the position of pastry chef and received prestigious recognition as the restaurant was awarded two stars in the Michelin Guide in 2014: "I was lucky to have a team that I could count on and that was very enthusiastic".The same year, she took part in the competition "Who will be the next great pastry chef? "which she won. A decidedly fruitful year as she was also elected Pastry Chef of the Year by "Le Chef" magazine.
A Parisian at heart, she left Chantilly to return to "Paname" and created Nuage(s), her consulting company.
At the same time, she switched to the "boutique side": "I wanted to see what was going on outside the restaurant business", and joined Christophe Michalak's team as executive chef.

Very active and briming with ideas and projects, she initially planned to open a boutique in Paris and then move to the United States. While waiting for these projects to come to fruition, she has entered the MOF competition, "for the personal challenge it represents" she declares greedily.

What gives her her energy today? The sharing and transmission of excellence with her teams".