I never learned how to bake as a kid. Growing up, dessert time involved going to the mall and picking up desserts at a bakery. It wasn't until several years ago, I decided to bake from scratch. My family and friends were blown away by the textures, flavors, and creativity of my baked products. With their support, I decided to enroll in the Pastry & Baking Arts Program at the Institute of Culinary Education (ICE). I externed at Daniel, a Michelin star restaurant, as part of the pastry team under Chef Ghaya Oliveira.  I  then joined the pastry team at Locanda Verde, a five-star Italian cuisine restaurant until the pandemic came. 

 

Baking makes me happy even the pandemic could not stop my love for baking. In fact, it ignited my passion. I began to experiment with various flavors and textures, to create unique,  delicious, and most of all healthy pastries.