You have traveled during your career, to Seoul for example. Can you tell us how beneficial this was to you?
I was a pastry Chef Instructor at Le Cordon Bleu -Sookmyung Academy in Seoul. Generally speaking, travelling is always extremely beneficial! It allows you to see the world differently, to exchange with others and to evolve. More specifically, I loved Asia for its sense of calm, how desserts are seen by Koreans and how they make their pastries using local ingredients.