Marília Silva

Marília SilvaI wasn’t born a pastry chef, but I became one the first time I got to make a cheese bread for my family. I was eight years old, growing up in Brazil. I have been in love with baking ever since. I soon joined the Brazilian Association of Culinarians and began going to culinary conferences and taking part in Brazil’s competitive baking industry. My first professional baking job was with Nova Safra in Contagem in the state of Minas Gerais. Thanks to them, I had the honor of participating twice in a row in the annual baking industry fair called MINASPÃO in Belo Horizonte, my hometown, representing companies like Nestlé and Sococo. I came to the United States to advance my career by studying baking and pastry arts at Johnson & Wales University’s College of Culinary Arts in Providence, RI, where I graduated in 2011. During college and ever since, I worked in bakeries and in fine restaurants such as The Capital Grille, Davios, Ocean Prime, Maggiano’s Little Italy, Bambara, and Nordstrom. While baking is my passion, my weakness is chocolate. Is anything better than having a hot cocoa and watching the snow fall? (Something I didn’t get to do in Brazil, where we have plenty of chocolate but very little snow.) I love to walk with my dogs, have breakfast with my friends, and zoom around on my motorcycle.

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