Boosting our craft

I discovered my passion for the craft at an early age. It was my grandmother who patiently showed me how to knead or braid dough, and decorate pastries with attention to detail. Today I am an industry specialist with a professional qualification. I am particularly fascinated by working with couverture, especially in show pieces that combine technique, precision and creativity. In the online courses, I want to use my cheerful and open manner to show how much joy there is in working with precision. At the same time, it is important to me to spark your curiosity for new things and encourage you to continue learning. 

In the online courses, I want to motivate and encourage you – so that you can recognize your potential. With a good sense of humor, a keen eye for beauty, and a love of teamwork, I bring my passion to my work every day as a specialist teacher at Richemont Craft School. That is exactly why course days are the highlights of my working week. Developing new recipes and trying out creative product ideas inspires me every time. As a gourmet, I am particularly delighted when my creations result in a special taste experience. 

I have been working as a pastry chef and confectioner for almost 20 years with a great passion for quality, accuracy and solid craftsmanship. It is important to me to support the next generation of pastry chefs and confectioners in a targeted manner. Clear procedures, structured processes and a clean result matter to me. In my courses I share my expertise with a trained eye for detail. And, of course, a quote here and there is a must. 

I love French patisserie – delicate, elegant and with attention to detail. It is particularly exciting when classic products are reinterpreted in a modern way. For me, these are the most beautiful moments: when taste, appearance and craftsmanship come together perfectly. I am a calm, patient person – and that is exactly what I bring to my online courses. I want to show you how creative and versatile our profession is and pass on my enthusiasm for the craft to you. So: Put on your apron and let’s get started! 

With great passion for food and creativity, I like to develop high-quality products, down to the smallest detail. I work accurately, enjoy teamwork, and have a sense of humor. A personal milestone for me was passing the professional exams. I find it particularly fulfilling to pass on my knowledge and support others in their learning. 

With a lot of passion for craftsmanship and a fine sense of details, I am passionate about making products – to bring joy to others and myself. Creativity, team spirit and bringing my ideas to life are particularly important to me. At Richemont Craft School Lucerne, I have found a place where I can flourish – full of inspiration, knowledge and genuine craftsmanship. My life motto «Let your dreams be your wings» also accompanies me in my everyday work. The idea of a product that is perfectly created is what motivates me. And it is precisely this enthusiasm for the versatile world of confectionery that I want to pass on. 

I am a Baker-Patissier with passion and love to inspire people with my craft and passion for food. I particularly like to work with bread dough, especially with sourdough and long-leavened breads. I am also curious, creative and open to new things in the vegan and vegetarian sector. Thanks to my further training as a nutritional therapist, the effects of food play a central role for me. My favorite thing is to accompany you through the craft with enthusiasm and positive energy. Just like the motto says: “Great, how you do it!” 

I always wanted to do something with my hands – creative, hands-on work. That is exactly what I found in the baking and confectionery profession. The variety is huge, and there are virtually no limits to your imagination. A few simple ingredients are used to create something as complex and beautiful as the airy texture of a perfect croissant. In 2024, I had the opportunity to participate in WorldSkills — an unforgettable milestone that shaped me both professionally and personally. I love learning, at the same time, I enjoy sharing my enthusiasm and fascination with others. 

I love working with dough, especially sourdough. The long-leavened doughs fascinate me because they require patience but reward with great aroma and character. I also really enjoy the precise art of laminating croissants. My favorite? Quite simply: sourdough croissants. A major highlight for me was passing the professional exams in 2020 – and even coming top of my class. In the online courses, I want to share my love of the craft with you and show you that you can continue baking with confidence and a newfound enthusiasm. 

Since I was a child, I have been baking cakes with my mother. Later, my godmother, herself a confectioner, brought me even closer to the trade. It soon became clear: “That’s my kind of thing!” Today, I work as an instructor and production manager at Richemont Craft School. I love developing new creations, combining flavors and working with great attention to detail, especially in patisserie. In the online courses, I want to share my love of craftsmanship, precisiion work and a large dose of creativity. «My goal is to pass on the spark of enthusiasm and show how wonderful it is to create something with your hands that others also enjoy.»