I began my culinary journey in my late teens as a means of bringing my family and friends closer together. I quickly fell in love with the thrill of cooking a dinner for 30 people in my tiny studio. I knew that I wanted to pursue food professionally. So I did the next best thing: I dropped my life in Brooklyn and moved to Paris. There, I studied pastry at Le Cordon Bleu and cuisine at École Grégoire-Ferrandi and traveled throughout Europe.
After graduating, I went on to work alongside Michelin Star Chef David Toutain of David Toutain and Chef Daniel Baratier of Les Deserteurs -- two of the most talented French chefs.
J'ai la vingtaine
Ice Cream & Foie Gras
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