ABOUT THE CHEF
Sidney “Founder - Pastry Chef”
Fascinated by his ancestors and the Universe from a very young age, Sidney sought an uplifting sustainable living . His journey started in his dad's small farm and had as first mission to understand fundamental values of food from and through the root. Farming coconut trees was one of them, a dexterity that you have to master over 6 years to see the first fruit flourishing.
“By acquiring fundamentals, I could easily make decisions, differences and quality choices within acre, fresh or tasteless.”
Martinique “Island of Flowers” a French archipelago in the West Indies where he was born and raised by his mother - Gourmet Chef, with an ancestral food lineage. Beside her, Sidney learned how to use and improve his palate from Arawak spices to Africa vegetable. This thought led him not to culinary school at first, but to Renewable Energy University as Engineer in Paris. Once achieved, his culinary curiosity kicked back and he decided to combine those two experiences in an unexpected voyage in London'splant-based gastronomy.
“Here, I met someone with a deep food knowledge that as inspired every London raw food business. “Khi” from Rainforest creations, a pioneer in the raw foodism society and with him I learnt how to polish each creativity to the finest product including superfoods, essential minerals and nutriments that our body requires."
Sidney’s mission is to encourage everyone to be objective; considering the source and conveyance of the food that is going in a divine body by supporting communities, charities and schools. That distinction is shown in each creations.
Pure goodness ...
“As African of the diaspora, organic is what I’ve been taught through my personal legend for the benefit of our bien- être and each day brings a new adventure “.