My interest in creating desserts began when I was very young, helping my parents make specialty cakes, which they started as a sideline job. I didn't realize then that I'd be led back to sweets. Now, without receiving any 'official' culinary education, I have settled into dessert making.
After baking at Sunset Grill and Woerner Warehouse, I fell into the kitchen of Navajo Grill, where I've been working as their Pastry Chef for the last four years. CupCat Desserts is my own, and opens me up to offering my sweets elsewhere.
My work is imperfect. My focus is taste. I stay away from Fondant work and pristine finishes. I like texture and artistic touches.
(All photographs taken by me.)