My first memories as a child is playing and making fake food using tree leaves, clay, and everything found in my backyard!
I felt so happy when my mom gave me a kid’s kitchen accessories, I was so excited and remember playing entire days with my kitchen toys.
After some time, I was 8 years old when I got my first job serving sugar cane juice in the marketplace. There, I had my first opportunities to interact with real clients and receive my first salary.
In my teenage years, I started to cook for my family while my mom away full-time working for several hours daily. I learned with my mom how to make delicious food such as fresh bread, soups, salads, sweets, and meals. At that time, I also was a volunteer responsible to make savories and sell in the church after the service. The money we were making with savories was the money which the dance group (that I was part of) would buy the uniforms to perform our choreography and dance arts.
My brothers and I used to visit our grandparents in the countryside during school breaks. During those breaks I always experienced the mix of cultures I have in my family’s heritage from Italy, France, Germany, and Portugal. Growing up in Brazil was definitely fun! But seeing my grandparents most of the time making food from scratch, using locally sourced & fresh ingredients carved inside of me unforgettable moments and flavours, helping to shape principles I carry with me until this day.
I used to be close to my grandmother. I used to spend countless hours watching her cooking! Since then I have never met somebody that comes close to creating such a unique burst of flavors, her skills definitely marked my life.
My father was also a big influence in my learning path, as he is super skilled and experienced working in restaurants. He worked in the gastronomy field, who thought me a range of core skills and practices from renowned kitchens. My dad always inspired me to go beyond my imagination, combining unexpected and exotic ingredients to make authentic & unique flavors. He always wanted me to step out of my comfort zone and be the one who has no barriers to creating new things.
2002, I met my husband in church. We got married, and after one year our beautiful and blessed baby boy was born to bless our first anniversary together.
In the last year of high school when I was already married, I started to visit many universities to understand which program would be better to apply for. Many programs enticed me to apply such as Lawyer, Web Designer, Veterinary, and on. However, only one program touched my heart so deeply that spontaneously brought tears to my eyes. It was when I decided to pursue the Gastronomy program (Chef of Cuisine). I was visiting the university and watching the Gastronomy students having their class, I knew that my search had come to an end. The uncertainty was gone! From that moment I knew that I wanted to build my career based on serving people through cooking and baking great food.
I didn’t wait and I applied on the same day to the gastronomy program. I completed a very extensive (and exhausting) test, and fortunately was accepted to join the university.
I graduated from the Gastronomy program at the Methodist University of São Paulo, in Brazil. My career journey had just started! Over there I received high-quality training in culinary arts from different regions of the world.
I was still hungry for more specialization in the food industry. So, I decided to apply for the postgrad-degree in Food Engineering at Mauá University, also in Brazil. At that time, I was exposed to the most challenging studies that I ever faced, I thought I would not be able to complete that program. I had to take extra classes in the morning and in the afternoon, in order to follow my regular classes at night. Fortunately, I learned everything I needed to proceed in my career journey as a Chef.
2015, I arrived with my family and landed in Canada!
My husband with more than 25 years of experience in the IT software engineering & management, decided to complete in Canada his post-grad program in Global Business Management. Our son got well adapted to the new country & culture very quickly; and I had the opportunity to work in a restaurant, hotel, and bakery. Also, I started running a small catering business where my husband and my son have been my partners.
Many years later after having worked in different segments in the food business, I realized that I was amazingly happier when working in the baking and pastry field.
I became so passionate about baking & pastry that I decided to pursue the program in the Baking and Pastry Arts at Niagara College. I got this most desired diploma in 2022, celebrating one more victory beside my husband and my son in person, and virtually with our beloved family in Brazil.
2023, I overcame a very challenging step of my career and I was awarded with the title & certification of Baker Red Seal Certificate of Canada.
Baking and Pastry is my passion. It is part of who I am. I am a tireless life learner; a dedicated and committed professional; detail-oriented, and always trying to find more efficient ways to improve existing processes around me.
I still had one more goal for my educational journey! I decided to pursue the Culinary Management program at Le Cordon Blue in Ottawa, Canada. Then, I will focus entirely on the business, applying everything I have learned to offer the best of my journey in the products that our business will be selling.
During holidays and weekends, I love to spend time with my husband and my son, especially doing social work in our local community, and social mission trips together. Also, we love spending lots of time exploring our rich Canadian environment, and local restaurants, and building friendships.
On top of my career plans, I will only feel completely successful in my life when I have built a dream from long years ago. It is to build a company where 70% of the employees will have some special needs. This building will accommodate all their needs for them to work in a safe and well-equipped place. The project is already done in my dreams, and I truly believe that one day I will have the honor to bring it to life along with those who have the same desire, people whom I have not met yet but somehow will join this priceless business.
Grand Hotel, Toronto
Bar Buca Italian Restaurant, Toronto
Nature’s Corner Bakery, Ridgeville
Happy Snack Catering, St. Catharines
