My love for cooking began with a cooking workshop I took in high school. After finishing high school, I took a different path (marketing), but due to external reasons, I had to leave that career. In my search for something that would capture my interest, I remembered my love for cooking and pursued Gastronomy. However, once again, due to external reasons, I had to abandon that path and shifted my learning directly in the kitchens through hands-on work. I had the opportunity to continue growing in the USA, working in major resorts where I specialized 100% in pastry. Upon returning to Mexico after working in restaurants, I discovered a passion for decorated cookies and themed cakes, and that's how I began dedicating 100% of my time to Azúcar y Cocoa.