After working in both large and small pastry shops in Lyon for over 3
years Richard started working at Ecole National Superieur de la
Pâtissèrie (ENSP), Yssingeaux, France an Alain Ducasse Education
establishment. He also had the opportunity to represent Australia in the
Asian Pastry Cup, winning "Best Chocolate Entremets", giving the
team overall 3rd place. He also won first place in the "Mains
d'Or" for his "Star Wars" themed chocolate showpiece in
Thones, France.
After looking for a new international adventure he took on a new
pastry project opening a shop in Casablanca, Morocco: creating gluten
free, occasionally lactose free and nut free pastries reducing sugar
and fat content where possible to cater for the growing market of
discerning clients.