MEET AUDE MORIZOT, FROM BANKING TO BAKING, HARNESSING THE POWER OF ALGAE

After earning a Master’s degree in Marketing and spending five years as a project manager at BNP Paribas, working between Paris and New York, she decided to change course and pursue her passion: pastry.

Following a year of R&D with Jeffrey Cagnes and obtaining a Pastry Chef certificate in Paris, she joined Algama to embark on a new adventure. Wanting to step away from the conventional pastry world, she found the perfect opportunity at Algama to innovate by baking with algae.

Photo Credits Welcome to the Jungle. 

What was your first job and what is your actual job?

First job: product Owner at BNP Paribas

Actual job: Head of Sales & Communication – Pastry chef at Algama

Do you believe entrepreneurs are born with innate qualities or made through experiences and learning?

👶🏻 Born

🏋️‍♀️ Made

In the classic debate, which came first for you: the egg or the chicken?

🍳 Egg
🐔 Chicken

In the realm of technology, which do you think will have the greatest impact on the food system in the next 10 years?

Enhancing transparency and safety in the food industry by utilizing alternative products derived from natural ingredients, such as fungi and algae, produced through environmentally-friendly technologies like fermentation and precision agriculture.

Which skill do you believe will be more useful in the future of work?

Capability to continuously reinvent and challenge the way you work.

Describe the most surprising culinary experience you’ve ever had

The variety of my work spans from being the only woman pastry chef among 100 male cooks at a catering company in Dubai and participating in COP28, to working in R&D at the top industrial bakery factory in Mexico at an altitude of 2,200 meters.

Name a professional you think we should interview

I loved witnessing the evolution of the French brand Petit Pot in the USA, Pierre Coueurdeuil ou Maxime Pouvreau.