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Professional Experience

2014Present

Pastry Chef/ Chocolatier

World Chocolate Wonderland, Taipei, Taiwan.

Responsible for organizing production areas for gelato, pastry and chocolate.

Development of projects, design, costing and execution of menu and products for the sweet area.

Demonstrator of artistic pieces in chocolate.

20157 months

Chocolatier

Azul restaurantes, México:.

Part of the research team and personal assistant of Chef Ricardo Muñoz Zurita, world-renowned chef of Mexican cuisine.

Development, standardization, redaction and research of recipes in sweet area.

2013

Chococolate and Pastry Technical Adviser.

NTD Ingredientes, Mexico.

Responsible for organization of workshops, technical and practical development in pastry and chocolate areas. Costumer service and team training for clients.

2012

Chocolatier

WCW, Shanghai, China.

Experiential live demostreur, textil and chocolate costume designer, chocolate live show demo.

2011

Cake designer 

Du paradis Patissiers, Toluca, México.

Decorator of special designs in pastry, focused on the use of pastillaje, fondant, chocolate clay. Painting techniques for flowers, 3D modeling, airbrushing, drawing and cake design.

School

20082012

Licenciatura en Gastronomía

Universidad Autónoma del Estado de México

5 years in studies in Culinary Arts, specialized in Business Development.

Awarded by the University Chancellor Dr. Gasca Pliego for Academic Excellence.

Specialization

New trends in pastry. Bellouet Conseil Paris, France. Patisserie master class by Christophe Michalak Paris, France.Petit fours. Madame Gautier School London, United Kingdom.

Pastry in Industrial process by Geoff Blunt. Chocolate Academy Mexico.

                                                   

Continuous learning and training in different schools in the world, among the most outstanding ones, Culinary Institute LeNôtre, France, Chocolate Academy Mexico, Espai Sucre by Jordi and Xano Saguer; Various courses in other countries including Thailand, Dominican Republic, Taiwan and Japan.

Awards and Competitions

2012

First place

Universidad Autónoma del Estado de México

Entrepreneur Contest. Proyectos de Pymes. Urban Green

2011

First Place.

Universidad Autónoma del Estado de México

Chocolate Competition.

2011

Second Place.

Universidad Autónoma del Estado de México

Culinary Competition, Hoja de Laurel.

2011

Second Place.

CONPEHT, Cancún, México.

National Competition in Culinary Arts.

2012

Mexican Official Team.

Coppa del Mondo de la Gelateria, Rimini Italia.
2010

National Finalist.

México Tierra de Amaranto AC.

Contest of research and innovation in gastronomic techniques.

2017

Team manager 

Juniores World Pastry Championship, Rimini Italia.

Mexican Official Team.

Languages

English

Acknowledgment of spoken and written language.

French

Basic acknowledgment of spoken and written language.

Spanish

Native language.