My Interest In ‘sweet Treats’ Started When I Was Around 15. I Worked In A Local Candy Shop And Factory In My Town Of Tanta In Egypt. Here I Learnt How To Make Lollipops And Other Candies. After High School, I Went Off To Travel And Learn The Trade
Drive With Passion And Love & Creativity & Challenging
The Chef That Had The Biggest Influence Was Christoph Reinthaler . He Has Passion And Teaching Me Good Technical At Work
I Cannot Described Why. It’s Just Me. I Feel To Be Myself When I Am A Chef
Easy And Simple Healthy Food
While At Work, I Enjoy Making Show Pieces Using Chocolate. Whether It’s Tempering, Molding, Or Piping Small Details With It, Chocolate Is Such A Versatile Ingredient; I Can Use It In So Many Ways To Make The Image I See In My Head Come To Life
I Don’t Have Actually When I Cook But I Love (fairuz Singer) In The Morning With Turkish Coffee
Myself, Because I Am Perfect Single
I Am A Pastry Chef Who Love Spice Taste And I Like To Travel To Different Places
Rosalie, 1st Floor 
