I was born and raised in Miami, FL. I started baking as a kid, learning the essentials from the women in my family, who are all exceptional talents in the kitchen. When it came time to choose a career, I couldn’t stick to anything until it clicked—a career in the kitchen. I landed a job at a fine dining restaurant, and the proverbial “click” was indeed clicking. At 24 years old, I fell in love with the meticulous nature of pastry, from the scales and thermometers to the pastry-only cambros. It was a dream come true, and I had a mentor. Head pastry chef Youssef was everything I needed as an eager, green, young cook.

He taught me the pastry and service skills required to succeed and pushed me to work cleaner, faster, and more efficiently. It was always “Push, push” in his kitchen. I was a swift learner and became chef de partie within a few months. I was sent as a support chef to Boston, London, and New York.

Once, I almost left the industry because I had a bullied chef. It was frustrating and paralyzing to see the person who is supposed to lead by example acting in such an out-of-control way. Kitchens can be very male-led and ego-driven, which is unkind and behind the times.  Being a great chef is being a great teacher! This industry has a lot of pretentious gatekeepers that we don’t need. It should be an elevation and cultivation of ideas, recipes, and techniques. I do not entertain violent egos in the kitchen.

When you work in a kitchen, you’re part of a team. I’m grateful I didn’t leave the industry. Now, I make pastries for @tam.tam.mia , a very excellent and popular restaurant in downtown Miami. I love having the creative freedom to play around with flavors, textures, and plating. I love pastry, and I’m so grateful for my mentors. Here’s to many more sweet little treats!