Pastry Cook
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New to my 30 decade, From the small island of Puerto Rico with a desire to learn every skill that life can offer.
Most of it has been in 2 major cities in the country. Not that I plan it, but great opportunities. I was working in the restaurant environment until COVID-19 happened. Pass to exposure in the bakery faces as a baker of sweet pastries and production of it. I was always maintaining the focus on the pastry aspect in the culinary world with the ambition to learn and practice more of it.
My most relevant education will be my 1-year course in Pastry culinary arts It opened my eyes that pastry is much more than cakes, even those I love doing them.
