I received the “Grand Diplôme” at Le Cordon Bleu in Spain, by taking both kitchen and pastry education at the same time. I have been trained by some of the world’s most respected chefs. I really liked being in the kitchen because of my family business. With Le Cordon Bleu, I had important knowledge about the techniques to be applied, the materials and equipment to be used for the perfect result. What I saw and learned in Le Cordon Bleu, contributed to my career vison to come true. I can say that Le Cordon Bleu provided a vision and environment for my career.