At Lenôtre, Lumière had the opportunity to learn from the distinguished Chef Philippe Bovario, who joined Lenôtre 1973 and is the manager of all boulangerie training Lumière describes her experience working with Chef Bovario in glowing terms:

“He taught me not only the art and science of pâtisserie, but how to establish a functional and collaborative kitchen. The kitchen, I learned, should always be a tolerant, professional, and respectful place—an oasis of efficiency and good will. Chef Bovario also taught me how to manage risks and problems in the kitchen, as well as how to keep myself well organised and future-looking as a pâtissier. I will always be grateful to him.”