My passion was born from the family art in the kitchen being my maternal grandmother (Mamita) who inspired me in the subject, I started in the house of Mamita learning about their techniques and secrets kept in the kitchen, Little by little my interest grew and that led me to study pastry at the Le Cordon Bleu school. Just graduated from Le Cordon Bleu.
I decided to start with Ganache in 2008 and since then my knowledge and passion have been expanding.