My decision to pursue an education in the culinary arts comes from a lifelong love of baking and a deep appreciation for food as both an art and a connection to culture. Growing up in a Cuban/Mixed household, food was always more than just a necessity—it was a celebration, a source of comfort, and a way to bring people together. Some of my earliest memories involve standing on a stool beside my family, helping make traditional Cuban desserts like flan, pastelitos, and tres leches. Those moments were simple, but they left a lasting impression. They showed me that food, especially dessert, has the power to tell stories, preserve heritage, and create joy. Over the years, what started as a hobby became a genuine passion. I found myself wanting to do more than just follow recipes—I wanted to understand the techniques, science, and artistry behind each dish. That desire is what ultimately led me to pursue a formal education in the culinary arts. I want to master my craft, gain hands-on experience, and learn from professionals who can help me grow beyond what I’ve taught myself. My goals for the future are both ambitious and deeply personal. I plan to open a bakery ( I have a home based business already) that specializes in Cuban-inspired desserts while also exploring global pastry techniques. I want to shine a light on the flavors and traditions that shaped me, but also push the boundaries of what dessert can be. I believe there’s room in the culinary world for both honoring tradition and creating innovation, and I hope to build a brand that reflects that balance. Beyond just owning a bakery, I dream of starting a line of packaged gourmet desserts and possibly writing a cookbook that highlights underrepresented Latin sweets with modern twists. I’m also passionate about representation in the culinary world—especially for Afro-Latinas—and hope to inspire others through my journey. I want people to see that success in this industry can look like them too. To show it doesn’t take much but trusting yourself. At the heart of it all, I’m pursuing this path because I believe dessert is more than just the end of a meal—it’s a chance to create joy, spark nostalgia, and introduce people to cultures they may not have known. With the right education and dedication, I’m confident I can turn my passion into a meaningful and impactful career.

My love for baking started in my childhood, right in my family’s kitchen. I grew up surrounded by the smells and sounds of traditional Cuban cooking, often helping make desserts like flan, pastelitos, and tres leches. What began as small moments with family—mixing batter, caramelizing sugar, or folding dough—sparked a deep passion in me. I realized early on that desserts weren’t just about sweetness—they were about tradition, culture, and connection. As I got older, I found myself wanting to do more than just recreate the classics. I wanted to truly understand the craft behind baking and pastry, and to elevate it. Cuban desserts have always held a special place in my heart because they’re so rich in flavor and heritage, yet they’re still underrepresented in the broader culinary scene. Sharing these flavors with a wider audience is important to me—not just to honor my roots, but to show people how diverse and soulful dessert can be. But my passion doesn't stop with Cuban desserts. I want to enhance all kinds of desserts, from traditional recipes to innovative new creations. I’m constantly experimenting with ingredients, techniques, and presentations, always aiming to bring something exciting and memorable to the table. For me, baking is the perfect blend of creativity, precision, and joy. It’s all about transforming simple ingredients into something that can make someone smile, feel nostalgic, or experience something completely new. That’s the kind of impact I want to have through my work. That is what I plan to do with my work.