Sandra Ornelas launched her culinary journey at the esteemed Institut Paul Bocuse in Lyon, France, graduating with honors in 2011 with a bachelor’s degree in Culinary Arts and Restaurant Management.…

Originally more interested in cooking, Massimo Pica from Nocera Inferiore found his calling in pastry, eventually becoming a master of Italian sweets. At just 21, he opened his first pastry…

Gabriel’s passion for pastry ignited during his final year of a technical diploma in hotel and restaurant management, where he undertook an extraordinary internship at the Michelin-starred Carré des Feuillants…