Rosa Jackson
After working as a food writer at a daily newspaper in Canada, Rosa moved to Paris where she became an interpreter at the world-famous Cordon Bleu cookery school. Her fascination with French culture and cuisine grew and, keen to develop and share her expertise, she has worked as a food journalist and writer for a range of publications.
Dividing her time between Nice and Paris, Rosa is constantly on the lookout for new culinary experiences to share with her readers and students. Rosa is a native English speaker and speaks fluent French.
Friso van de Vijver
Friso van de Vijver trained as a chef de cuisine in the Netherlands before he discovered his passion for pastry. A self-taught pastry chef, he has worked for Michelin-starred restaurants in the Netherlands and at high-end restaurants in Monaco, where he has lived for the past six years.
He now runs his own private chef service, La Madeleine de Proust, in addition to teaching pastry and cooking classes at Les Petits Farcis.
Viktorija Todorovska
An accredited sommelier with many certifications in French and Italian wine, Viktorija teaches wine courses and leads cooking classes and tours for Les Petits Farcis.
Viktorija has written several books on the food and wine of Italy and France. Her latest book, Provence Food and Wine: The Art of Living introduces readers to the different styles of rosé, with tempting recipe pairings. When Viktorija is not teaching or writing, she can often be found cycling the Grande Corniche on her beloved road bike, Lulu.
