After bringing her natural artistic talent and a love of working with people to her career as a makeup artist for nearly a decade, Sandra Hakim decided to make a major career transition. Throughout her life, Sandra has traveled the world, sampling local flavors along the way. It was her love of food that ultimately drove Sandra to reconceptualize her artistic skills and begin culinary school. Sandra’s unique combination of technical chocolate aptitude, vegetarian and vegan culinary training, and passion for creating superlative chocolate products sets her apart.
At the Natural Gourmet Institute, Sandra learned the technical skills she needed to launch her career in the culinary arts, and also discovered a passion for pastry and confections. Sandra further honed this specialty by studying European pastry and chocolate at DCT University in the cradle of elite sweets, Switzerland, as well as at Ecole du Grand Chocolat Valrhona, working with master chocolatier Luc Eyriey, and interning with some of the biggest names in the New York artisanal chocolate world.
After winning academic accolades for her chocolate work, Sandra returned to New York to set up an independent chocolate studio.