While growing up in the Golden State, my family owned La Morenita, a beloved bakery in Cypress Park, where I spent years learning the art of traditional Mexican and Central American baking. Seeking to refine my craft, I enrolled in Le Cordon Bleu, where I learned the formal techniques of French cuisine. I spent the subsequent years working as a catering chef. Later, I transitioned to a research and development role with an international firm, where I traveled extensively and discovered new flavors and techniques. Today, I serve as the Director of Product Development at Bellarise, a leading supplier of bakery ingredients. In this role, I create innovative solutions as a Bread Scientist and provide expert guidance to companies across the globe.