"I have always loved cooking and making all kinds of handcraft which is why I chose to study culinary arts. My passion is to make people happy by offering them the opportunity to see something gracious and to taste new flavours. Cooking for me is an art and I couldn't imagine doing anything else!
I now have my own business working as a pastry chef and have just made a partnership with one of the largest catering entreprises in Sao Paulo to open a retail outlet. We will be selling not only my premium confectionary products but also frozen gourmet cuisine, so that people can prepare it at home rather than going to a restaurant. It is a real achievement to get recognition for your work and to have the support to take it to the next level.
When I graduated from Culinary Arts Academy Switzerland (formerly DCT), I did my training experience at the Confisserie Speck in Zug. I wanted to learn more about French pastry so, I went to Paris and worked with Chef Arnaud Larher. When I returned to Brazil, I began by successfully selling cakes and pastries that I made in my own home until I felt the need for further training and went to Paris and London to learn new, specialized skills.
During my studies, the most important skill I learned was how to get organised. There are so many things that you must think about and do so that everything turns out perfectly that without a plan you will most likely fail. From the inspiring chefs I also learned discipline and the tools to learn new techniques. I gained a lot of self-confidence after all of the challenges I was made to go through!
My advice to students who are considering studying hospitality is to make sure that they are really passionate about it. Hospitality is about making people feel good and you have to work with a sincere smile on your face.
If I could sum up my professional philosophy, it is to make people happy!"