“Originally beginning her career as a statistician, Tracey ultimately followed her passion for food and took her personal and professional dreams in another direction. Julia believed that learning classical French techniques would be essential to creating extraordinary cuisine, and promptly moved to Paris to enroll in culinary school at the world-renowned Le Cordon Bleu Paris. In 2002, Tracey graduated first in her class and obtained the Grande Diplôme de Cuisine & de Pâtisserie – the highest diplomas in both pastry and cuisine from the school. Due to her high ranking, Tracey was granted a prestigious internship under famed Alain Ducasse protégé, Jean-Louis Nomicos. In order to refine her skills in classic cake decoration, Tracey continued her studies with Sue MacMahon, famed sugar-paste flower artist and chef of The Queen Mum’s 100th birthday cake.”

CEO - Dee's Sweets 'N' Treats