After receiving a degree in Business and IT (BSc) in Berlin, Lumière’s enthusiasm for gastronomy led her on a tour of Europe’s patisserie schools. Soon after, she joined the École Lenôtre in Paris, a prestigious professional patisserie school established by Gaston Lenôtre in 1968—and one of oldest schools of its kind in the world. Deciding to attend Lenôtre was an easy choice for Lumière, as it is a highly professional and organised institution known not only for its rigorous culinary training, but also for its attention to the artistry and aesthetics of the culinary arts.

At École Lenôtre, Lumière mastered the fundamentals of patisserie and cooking, but she also enhanced her specialist culinary talents, graduating with a Master’s Diploma in Professional Gastronomy with the highest grade of “Very Good.” After taking masterclasses with some of the world's most distinguished chefs, Lumière received seven specialist certificates in pâtissierie and other cooking forms.

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Not Just a Chef but a Business Manager

 

​As a business management specialist, Lumière brings ingenuity and innovation to the art of cooking and the business of catering. One of the most challenges of catering in the contemporary world is its logistical complexity. Even with the capabilities of modern communications technologies and the Internet, it can be extremely difficult to cater for large events or special occasions. Trained in business, mathematics, and technology, Lumière’s skills can ensure that any catering operation is successful and efficient. Using specialist software (BPMN), Lumière models the processes involved in large-scale catering operations, not just improving business organisation and time efficiency, but minimising personal costs, limiting risks, and helping clients develop entirely new production systems.