After obtaining her CAP cuisine in 2009, followed by a BTS in Hotel and Catering in 2012, and an international license in event management in 2013, Cécilia worked in prestigious houses such as Hédiard, the Royal Monceau or Saint Clair le traiteur. 
She perfected her techniques in a restaurant where she was in charge from 2015 to 2018, and then turned to accompanying children in social reintegration through cooking and pastry workshops. In 2021, after the Covid crisis, Cécilia joined the team of chef trainers at the Alain Ducasse Campus to combine her passion for transmission and the culinary arts.