Born and raised in El Paso, TX, I developed a passion for cooking at the age of 19 through traveling and experiencing new foods. At the age of 21 I attended Le Cordon Bleu in Scottsdale, AZ for my certificate in baking and pastry. I gained experience by working as a pastry chef at local restaurants in Arizona. After I graduated from Le Cordon Bleu in 2012, I decided to spend the next couple of years developing my culinary techniques and expanding my nutritional knowledge through freelance work. After I got married in 2014, my husband and I moved to San Diego, CA where I am currently working towards my Bachelors in Culinary Management at the Art Institute of San Diego. I am consistently striving to learn about new and interesting techniques, food complements, and plating design to incorporate art into my food. With degrees in Culinary management and baking and pastry, I plan to involve myself with notable chefs to create an inspiring bistro that serves artistic and decadent pastries, gourmet tastings and organic coffee’s and teas.
- Robyn Icks
- Alexis Antes