2906

to create lots of contacts as I want to have my own business and it is very important to know how to manage staff, talk to people, do budgeting etc. Vatel changed my life completely, the first I got the opportunity to do my 8 months of training in kitchen in one of the leading hotels in Mauritius, which is The Oberoi. Starting my second year I got the chance to look after the kitchen at Vatel café where I did my 2 months of traineeship, as I wanted to see if I am able to look after a business alone and it was success with daily desserts and daily menus. June I talked to Mr Renaud Azema who is the CEO of Vatel and told him that I wanted to to my internship in France at Paul Bocuse, in less than one week the response was positive, I got the change to be trained under the right hand of Mr Paul. October 09, 2019, I was in Lyon and I started my first day of work on the 14th, I was not believing that I was standing in one of the best restaurant in the world, it was like a dream coming true. Today I grew up so much after working there, You just need to be focus and know what you want in life, this is what I can tell to youngsters and the fruit will be sweeter tomorrow. Today the way I’m cooking, or plating has changed. I got the change to be in the system to see how to run the restaurant of the pope of the gastronomy. I did 4 months of kitchen in different sections and 1 and a half-month in pastry with the new chef, which is a champion du monde des desserts glacés 2018. It was the best experience in my life for living that dream, I would like to thank Mr Azema, Vatel Mauritius and specially my parents for supporting me through my whole journey till now. I also participated in lots of competitions for eg
-world skills cookery in Perth where I was in the top 8 among 54 participants
-Commis in Meilleur ouvrier de Maurice which we got the second place
-Festival culinaire Bernard l’oiseau
-In February 2021 I was nominated the ambassador for the silver chef 2021 for the best of gastronomy, I am the youngest of the 5 chefs in Mauritius, 70 countries, 230 ambassadors

My love for food comes from my mum as since I was 7, I was helping her in the kitchen, I watch a lot of culinary shows and of course because i love to eat and try different restaurants
i take covid as an opportunity to learn, do research, new techniques, new plates especially fine dining desserts. I have time to explore and try. I want people to be inspired and learn how to cook, specially doing easy and good-looking desserts. I am currently doing my last year of MBA IN RESORT MANAGEMENT at vatel Mauritius. Cooking is all about trying, i bought 2 masterclasses from michelin/celebrity chefs and I’m trying to replicate and adding a Mauritian twist in the ingredients, form and flavors while keeping the authenticity

Expect the unexpected ;)
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