I am a final-year French Pastry Arts student at École Ducasse, with practical experience in both boutique pastry and fine dining. My internship at Boulangerie Campagne in France developed my foundations in pastry and viennoiserie production. During a six-month pastry internship at Jordnær in Copenhagen, I took on responsibilities comparable to those of a commis, strengthened my organisation and precision, and helped train new team members. I also won first place alongside two classmates in the 2025 Ponthier Challenge. I am particularly interested in seasonal ingredients, thoughtful flavour combinations and reducing waste through creative pastry.

Samuel is panel expert of the Student Voices panel.