I’m from Venezuela, and I’ve been in the United States for the last 2 years.

My brother owned a business back in town, a famous pastry shop called Golfeado Don Goyo. That’s where I started in the kitchen. My first career, though, is as a Chemical Engineer.

Working with my brother helped me discover a different part of myself. I would sometimes help with the Golfeados– a Venezuelan pastry similar to a sticky bun–working with the dough and getting it to the right consistency asked for by the clients.

My role now in the bakery I’m working is more about the food items that deal with natural conservatives. I’m the one who assigns the dates for how long a product could last on a shelf, giving it the exposure date depending on the requirements asked for by the client.