I was only 14 years old when I chose to become a pastry chef. By the age of 15 I began my internship at Zsolnay Cafe, one of the best pastry shops in Budapest, Hungary.
After my studies and a few years of experience, I left my country with the dream to learn more and to gain new experiences.
I was lucky enough to get the opportunity to travel around the world.
I worked in Dubai at the 6 star JW Marriott Hotel as well as on many 5 star cruise ships.
I was given the opportunity to make a caramelized-pear frangipan tart in Le Cordon Bleu, a white chocolate truffle cake for the James Beard Foundation Awards, and create dessert menus from the Hamptons to Fifth Avenue.
It has been my great fortune and pleasure to work with great chefs from all around the world.
For the past 3 years, I have been teaching at the French Culinary Institute in Manhattan, where Jacques Torres, Ron Ben Israel, and a long list of other world renowned chefs are teaching as well.
I love my profession, and that love goes into each dessert I create.