Golf & Tourism Magazine July - September 2014 | Page 45

Golf Gusto

How did you start in the kitchen and
developed a passion for pastries. Was it
voluntary?
I started in 2004 with Evelyn Lopez, of
Sweet Creations. She gave me a chance
to create various desserts and cakes for
different occasions. She really opened the
door to the world of confectionery to me.
It was totally voluntary. Ever since I was a
little girl I love baking sweets and cakes.
Who do you consider your mentors in
and out of the kitchen and what have
you learned from them?
One is Janet Berrios, the Executive Chef at
Hotel La Concha. Since I started there as
Cook Pastry 3 she guided me and taught
me many basic things. Later I would climb
to Pastry Cook 1. Hector Crespo has also
taught me a lot, and it was an honor for

me to work with him. Now I’m at Hotel
Vanderbilt and since the beginning,
Chef José Cuevas has been my teacher
and mentor. I’m very grateful to him for
allowing me to be a part of his team.
What’s your favorite dessert and why?
Tiramisu…without a doubt. I love coffee,
and I also like anything I can combine with
chocolate and tropical fruits.
What’s the best food or kitchen-related
gift you’ve been given?
I have two gifts from two persons who
are special to me. One is a simple thing, a
kitchen rag given to me by Chef Lorraine
Colón. But I remember that she gave it to
me as a good luck charm for a competition
for ѡ