Chef, culinary consultant, author, blogger, speaker, facilitator of writing and cooking workshops, teacher, as well as marketing and distribution engineer , she stands out for her poetic and gourmet pen as well as her tasty, responsible and healthy cuisine.

Her culinary approach emphasizes the transmission and promotion of good products , carefully selected in Cameroon, Africa, the black diasporas and, of course, in France , where she has lived for more than 25 years . Curious and open to other gastronomic traditions, she is also interested in pastry, baking and actively defends the fight against food waste .

She is also the founder of ENVOLÉES GOURMANDES ACADEMY , the first school – online and in person – dedicated to the sublimation of naturally gluten-free alternative flours .

In France , its Training Center is Qualiopi certified and Kairos authorized, allowing access to public funding for professional training.