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She was accepted into and attended Le Cordon Bleu and Le Notre in Paris, training at Fauchon Patisserie.After graduating with her Le Grand Diplôme in patisserie and later cuisine, she became the head pastry chef for the Mondrian Hotel in Los Angeles. While at the Mondrian, she catered to parties for the Oscars and Golden Globes as well as events for Vanity Fair.
