Asima left her successful career as an HR Consultant within the financial industry to pursue her dreams in pastry heaven: Paris, France!
She graduated from Le Cordon Bleu in Paris, France with a Pastry Diploma and received top honours. Asima gained experience by working at the luxurious Hôtel de Crillon, in the prestigious Michelin star restaurant Les Ambassadeurs, alongside with infamous French Pastry Chef, Jerome Chaucesse.
After her culinary adventures in Paris, she returned to Toronto where she worked as a Pastry Chef at one of the largest Canadian Pastry companies. She has experience with creating pastries, cakes, plated desserts and sugar sculptures.