This Argentinian chef of Spanish origin spends his life traveling around the United States to give advice as well as courses and demonstrations to other professionals, as North America Corporate Chef of the firm Republica del Cacao. And he still finds time to participate in television programs and to try to educate young people about the pastry trade.
“Limits and barriers do not exist, we create them. This is something I learned as a marathon runner”
“Limits and barriers do not exist, we create them. This is something I learned as a marathon runner”
Featured in so good #26 and so good #31
