"I never thought I would find my passion in desserts"
In 2003, he graduated in Business Administration with the purpose of dedicating himself to finance. Not long after, he starts in the kitchen, replicating recipes of TV programs, magazines and books, learning by trial and error, but always influenced by the dedication and passion of his mother in her catering company.
Over time though, desserts began to predominate among his favorite recipes and, seeking to perfect his technique, he studied Chocolate and Modern Pastry at the Pontificia Universidad Católica Madre y Maestra. Later, he moved to Buenos Aires, Argentina, and began his studies at the School of Professional Pastry.
During the first stage of education, he was part of the collaborative team of the National Championship of Artisan Pastry that was developed within the framework of the Fair FITHEP in Buenos Aires, Argentina.
In the middle of that same year, 2015, he continued his training at the Mausi Sebess School of Gastronomy, also in Buenos Aires, till finally complete his education as a Professional Pastry Chef. From then on, his passion for modern pastry, chocolate and sugar became, definitely, his north.
Recently, in 2017, he was part of the Hodelpa Nicolás de Ovando team at the opening of the restaurant "Dos Mundos", where he developed as a Pastry Chef.
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