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.