“There’s always been something between me and pastries. I attended culinary school in Miami and fell in love. But I wanted more, it brought me to New York to keep discovering.

I’m still young and dessert is just part of the meal and the journey. I’m exposing myself to other stations to learn about more flavors, and how I could incorporate them. It’s about understanding the importance the rest of the meal has to dessert – you need to achieve a thoughtful balance.”