2016-06-11 15.32.28I started cooking when I was a child, helping my mother with her catering business on a part-time basis in Venezuela. We made homemade pastas, sauces and rustic breads. At the same time, I also graduated as a Computer Engineer and worked for Oracle, Ernst & Young and Sun Microsystems for a total of 7 years. At Sun, and with my husband, I got to know the Bay Area. I moved to the United States in mid 2000 and I decided to formalize my culinary passion at the California Culinary Academy, becoming a professional Pastry Chef. Some of my culinary knowledge and experience comes from my family‚Äôs Italian business and Culinary School. I also had local experience and training in many bakeries and restaurants in the San Francisco Bay Area, including The Rose Pistola in North Beach, The Waterfront in Embarcadero, Market Hall in Oakland, Chez Panisse in Berkeley and The Townhouse Grill & Restaurant in Emeryville, CA. In 2005 I started teaching Italian cooking and baking at culinary centers (Draeger’s, Kitchen on Fire, Ramekins and Let’s Cook Santa Cruz) and privately. Since 2009 I have been also consulting for small businesses and wineries to develop their dessert menu and train their pastry team. One of my recent customer was V. Sattui Winery in Napa. I wrote my first cookbook in 2008 about the pastries of Abruzzo (out of print). My second book about baking with olive oil was published in 2014.