She started in the food industry at the age of 16 when she participated in all sorts of projects and ventures that are related to the food industry and particularly, diabetic-friendly food industries. She had gathered a few years of working experience at a young age as part of the development program to enhance her knowledge in the food industry.
A graduate of Diplome de Patisserie Superieure, from Le Cordon Bleu, she acquired the knowledge of pastries & dessert and reducing the amount of sugar and calories in the process of making them. Currently, she is the Head of R&D and the formulator that has created numerous products for the company.
