i’m raising money to build my business Pardon my French Patisserie to purchase ingredients, equipment and packaging. your donation will be used to help others in need, i’m doing several runs to MGH and black lives Ma...
As the Executive Pastry Chef of “Pardon My French Patisserie”, I take great pride in using the best chocolate with the finest ingredients to make contemporary baked goods. I can be passionate, creative and artistic through my pastry. My mission is to be unique in the way that I spin French classics with different cuisines.
I started my career as a graphic communication designer, and then I flipped my career upside down and began studying at Le Cordon Bleu. While in school, I was on the team to open Catalyst in Kendall Square, working as a Food Runner and Host, in addition to staging on weekends with the pastry chef.
During this time, I gained knowledge about French cuisine and the old, as well as the new techniques. Before graduation from Le Cordon Bleu, I completed an externship with Finale Desserterie. Here I learned about speed and discipline in mass production. My training from the best professors at Le Cordon Blue Paris served me well.
I worked my way up to Assistant Pastry Chef for Alycia Delaney and then I had the opportunity to become the Executive Pastry Chef of Forty 1 North, a boutique hotel in Newport, Rhode Island. It was here that I created two different dessert menus for their restaurants, in addition to catering for weddings and private events. My work experiences have taken me throughout New England and New York. I am most thankful for my two mentors and amazing chefs- Jesus Nunez New York Chef, and Jasmina Bojic, Pastry Chef of The Four Seasons Hotel. They instilled the passion and creativity that I hone today.
After I left Forty 1 North, I began my chapter of working for Mario Batali in the Seaport District of Boston. Learning Italian cuisine was fascinating, but I really wanted to focus on French cuisine. As a result, I began working for Troquet on South with Scott Hebert and Chris Campbell. It was here that I felt that I had discovered family.( Even though I was having some health issues at the time, I decided to become the best Pastry Chef that I could be!)
Next, I heard about an opportunity of joining a new restaurant, specializing in Latin cuisine. At Nahita, I was the Executive Pastry Chef .Personally, I have had a lot of experience with Latin cuisine since I did some ministry work in El Salvador. At that time, I learned firsthand how important it is to feed the hungry and be grateful for what I may have.
Perhaps it was fate or just good luck. I always believe the saying that “when one door closes, another door opens”. Lydia Shire just happened to be sitting at a table in Nahita and as a result of seeing her, I felt encouraged to email her about future employment. I was so happy to become the Executive Pastry Chef of Scampo where I worked for a full year. Then Covid 19 hit!
Like so many people, I felt crushed. Once again, I thought about my true passion. True passion is what guides me to deal with obstacles that might seem insurmountable and take that fire and energy and apply it to my career. I always loved the phrase, “Pardon My French”. I don’t think of it as a cover for swearing. To me it means that I refuse to be singled out and placed in a predictable box. I strive to be creative. I want to take baked goods and dessert and flip them over to create different cuisine. I want to surprise you and that’s the key to my business.
During this pandemic, I have been baking and donating pastries to Mass. General Hospital. My partner, Noah, and I do the shopping for neighbors who need to quarantine in their homes. In the meantime, I am planning and dreaming of starting my new business. Now that I have introduced myself, I welcome you to become more familiar with Pardon My French.
I look forward to having you taste my cuisine.
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