“The most important challenge for a Pastry Chef is to make the customer fall in love with the dessert, even if he is satisfied, the dessert will make him eat the last dish.”
Tanya Aguilar Trueba is the Chocolate Academy™ Mexico Coordinator, in charge of coordinating the courses, social media campaigns, technical support in courses and recipe books for the Chocolate Academy. Tanya’s passion is supporting professionals in their developments. She was Pastry Chef at one of the best fine dining restaurants in downtown Mexico City. In 2019 she participated at the book ¨Larousse: Greatest Mexican Chefs, Pastry, Bakery and Confectionary¨. She has given pastry courses and pastry consulting in different restaurants in Mexico. She has created desserts for four-handed dinners in restaurants and wine-producing houses.
