Lovetoeat

24/10/2022

Happy Diwali🎆

25/12/2021

18/11/2020

Hello everyone!
Thank you for making us part of your Diwali celebrations! Here's a little glimpse of our work.

15/11/2020

Happy Diwali from Lovetoeat💙

26/04/2020

Ready to feed Bangalore!

01/01/2019

Gratitude for a wonderful Year gone by!
Gratitude for a supporting family!
Gratitude for getting the opportunity to intern under one of the finest Chefs - Marc Ducobu in Belgium, a member of Relais Desserts and the Ambassador of Belgian Chocolates. Noel🎄Christmas is the best time in a Patisserie in the whole year. Time was well spent learning, seeing and helping put together a wide range of delightful desserts, ice creams, pies & quiches!
A big Thank you ❤ to all ! Benedict you were a very patient and kind teacher🌻
🇧🇪 @ Patisserie Ducobu

26/09/2018

Leaving London on a high! Culinary management program completed with a distinction! Homeward bound! New journeys and plans awaiting! Thankful to God, my mentors and my beautiful family and friends to make this possible!


@ Heathrow Terminal 4

20/07/2018

Privileged experience of meeting the Head Sous Chef and Pastry Chef of the Palace of Westminister and taking an entire kitchen tour with my management team from Le cordon bleu , London and understanding the lavish catering that happens there for House of Commons & House of Lords!
@ Palace of Westminster

24/06/2018

Finally I get my Diplome de Patisserie! A journey of last 9 months culminates into a beautiful evening to rejoice celebrate and plan for the future! A moment which was made possible with the support of family and friends specially my dear husband - my Rock! Le Cordon Bleu London was phenomenal! As Gordon Ramsay once said, “If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did."

@ The Hurlingham Club

24/03/2018

Level 2 done! Intermediate! Last one to go to be a qualified Pastry Chef! Its been an amazing journey with new friends and super mentors!
@ Le Cordon Bleu London

25/02/2018

Patisserie Ducobu - in a small town called Waterloo near Brussels, was my last stop before I headed back to London. The staff spoke mostly french but were very sweet and helpful! The passion with which Chef Marc Ducobu makes his desserts shows in every single product! I tried the Boska- bread baked with almond cream, Carre Mokka- Chocolate with coffee crunch & Palet Or - Sable with Salted ganache and caramel... simply Heavenly! Still haven't come out of it!
withlove
@ Patisserie Ducobu