Win Via Trust: Trust, Baked In

Now you've operated in both life sciences and the highest levels of fine dining.

What has surprised you most about how Trust works in the culinary world, especially given your strength in marketing and analytics?

In fact, there are a lot of similarities in both worlds.

It's funny because at the end, in the pharma world, in the life science world, you have the experts.

And here we have the best craftsmen of France, for example, the chefs that are recognized as experts because they pushed the innovation in terms of pastry, bakeries.

They did some discovery, but it's discovering the culinary arts.

And also you have an environment with customer.

My customer would be the pastry chef or the bakers that have customers, that are the customers that will buy the pastry.

While in the pharma company, you will address the physicians, the doctors, the pharmacists, and their customer are the patients.

So it's funny because it's quite of the same environment.

but in a different way.

So my biggest surprise was all the similarities that I could find in both worlds.

And you've obviously excelled in both worlds.

To have moved from an arena like the life sciences, where you were having a very successful career, to then move over to the world of pastries, it's just amazing that you did that.

It really shows a commitment to a vision that you had about yourself.

And to do that successfully, you must have had tremendous confidence and self-trust How did you develop that?

Yes, indeed.

I was always passionate about pastry since very little.

And I really wanted to do something inside my patient area.

So I said, OK, let's try it.

Let's quit the pharma company I used to work in.

And let's try to pass a diploma in pastry.

This is how I get to do the Ferrandi School in Paris.

And then I said, okay, let's try to be smart and trust myself.

Let's try to analyze what's happening here.