After completing her classical studies and a memorable internship at the Valrhona School with master chocolatier Luc Eyriey, Madeline discovered her true calling in pastry and chocolate. She then undertook a CAP Pâtissier (pastry chef qualification), followed by a CAP Chocolatier (chocolatier qualification). Eager to share her expertise and passion, she joined the École Nationale Supérieure de Pâtisserie in July 2025.