She began studying music in Iowa and, in a way, has adapted the spirit of constant improvement that a discipline as complex as musicology requires to pastry. In fact, pastry was something that she has been passionate about since childhood. Later on it became the work that she carried out in a complementary way while practicing her music studies, but which ended up becoming her main passion. After passing through the Culinary Center in New York and her work in the kitchens of Porter House and Jean Georges, she entered the restaurant team Per Se by Thomas Keller in 2009, where she later became a pastry chef. There she carries out her work with a clear team spirit, taking into account that the main creative challenge is to make something that is not strictly necessary, a dessert in the context of a luxury restaurant, something impressive and that helps the client feel like their time there was worth it.
Chocolate Pastry Interviews Coupe du Monde de la Pâtisserie Couvertures and Chocolate French Pastry Chefs Pierre Hermé so good #17 so good #20 so good #19 so good #18 so good #21 Antonio Bachour Spanish Pastry Chefs Sigep Pastry Chefs in Spain École Valrhona Brooklyn so good #13 so good #10 Salon Du Chocolat Ramon Morató ice cream Cocoa Europain American Pastry Chefs so good #16 Relais Desserts so good #9 so good #15 so good #22 Oriol Balaguer Jean-Paul Hévin Pierre Marcolini Pastry Chefs in USA Cédric Grolet C3 Desserts Competition US Pastry Competition so good #11 Christophe Michalak so good #14 Christophe Adam Frank Haasnoot Pastry Chefs in France Macarons Paco Torreblanca World Chocolate Masters