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I've always had a knack for making a killer pie crust and for icing a cake. This knack I got from my Grandmother, who is in her 80s and makes the absolute best cakes, pies and cookies.
A couple of years ago, bored with my job, I found a cool cooking class at the Laguna Culinary Arts. They had small classes, personable chefs and hands-on experience which got me hooked on cooking. I kept taking classes ans when we got to dessert class. My world was changed forever! You know when you find the thing, the thing you want and need to do? For me, it was pastries. We were creating and plating desserts and the teaching chef suggested I check out Le Cordon Bleu College.
I went to the open house, just out of curiosity, and filled out my admission application on the same day for the Le Cordon Bleu Pastry Program. For the next 40+ weeks, I worked full time in Newport Beach and went to culinary school in Pasadena in the evenings and Saturdays. Crazy right?! I survived the insane schedule, graduated and found a great externship at a local bakery. From the bakery, I started to do a few personal chef gigs and it has grown into providing pastries for parties and special requests.
Influencias de Cocina
Grandmother and Paula Deen (butter!)
Premios, Reconocimientos, y Sociedades
Member of ACF (American Culinary Federation) and WCR (Women Chefs and Restaurateurs)
Chef Estados Unidos
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