Bridging Cultures Through Pastry

Journey from Traditional Colombian and Jewish Kitchens to Inspiring Future Chefs

Photo Credits @hotkstudios

Malka Espinel

Food has been the centerpiece of my life for as long as I can remember. Growing up in Bogotá, Colombia, my earliest memories are of my mother’s cooking and entertainment. In our Jewish household, food was more than sustenance. . Shabbat dinners were sacred—a table filled with traditional dishes, laughter, and stories that connected us to generations past.

My father’s family brought another layer to this culinary tapestry. With roots in Boyacá, they introduced me to farm-to-table cooking. Fresh eggs, milk, and hand-ground corn became arepas, breads, and homemade delicacies. My grandmother, the town baker, made everything from scratch—including unforgettable apple pies. These experiences weren’t just meals but lessons in patience, creativity, and the joy of sharing.

However, cooking as a career wasn’t common in Colombia, especially among women. I pursued food engineering, hoping to stay connected to my passion. Yet, factory work lacked the creativity I craved. That’s when I moved to Chicago to study at The Cooking and Hospitality Institute of Chicago. My first jobs in pastry, including a stage at Charlie Trotter’s and work at Bittersweet Pastry Shop, shaped my path. Encouragement from mentors gave me the confidence to grow in a demanding industry.

My journey expanded to Paris and Barcelona, where I completed stages at Fauchon and Escuela Hoffman, refining my skills. Moving to Miami for a Master’s in Hospitality Management at FIU opened doors to work with renowned chefs like Norman Van Aken and Michelle Bernstein and compete on shows like Iron Chef America and Sugar Rush.

After years of honing my skills in various restaurants, an incredible opportunity presented itself: a chance to teach pastry at a local culinary school. This was the final piece of the puzzle—a way to honor my journey and leave a lasting legacy. Now, you can find me at MDC Culinary, where I teach baking and pastry, sharing the knowledge and experiences that have shaped my career.

However, my passion for the professional kitchen remains strong. I continue to oversee the pastry section at Timo Restaurant, where I manage dessert menus and special events. In my spare time, I run my own business, @malka_creative_delicious, creating custom cakes and catering for special occasions.

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

I participated in the garlic fest and had to create a dessert with garlic. I had to cook it differently to mellow the intensity.

  1. What’s your “guilty pleasure” meal?

Pizza

  1. A food trend that you hate and why?

Naked cakes. I feel the cake looks unfinished.

  1. What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?

I had a breakfast catering for 1000 people when I owned the coffee shop with my brother and we had to pull an all night eat to get ready. The adrenaline gets you through those moments. 

  1. What’s an underrated ingredient and why?

Tropical fruits, I think people are not familiar with them and don’t know how to best use them. 

  1. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared? 

The pistachio bar is the most popular dessert on the menu. It has different textures and layers that are delicious.

About Your City!

Miami, USA

1.If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner? 

Start having breakfast in Wynwood at Panther coffee or Zach the Baker, walk around the galleries, discover the graffiti murals in the neighborhood and the boutique and eclectic stores. For lunch time  stroll around design district and eat at Le Jardiniere or at Cote. Check out the stores and galleries in the area. Dinner head to South Beach and dine at Stubborn Seed or the iconic Joes Stone Crab. 

  1. Recommended Places in your city:

Food Markets: pinecrest food market, Yellow, green farmers market

Cultural Events: art Basel, Coconut Grove art festival, Flamenco festival, jazz in the Gardens

Neighborhoods: Wynwood, design district, Buena vista

Popups: Entrenos, Kul

Street Food/Food Trucks: Halouver beach food trucks

Restaurants: Timo, Ossobucco, Itamae 

Cafes: Panther coffee, Imperial moto cafe