My passion is cooking, whether is in a pastry area where the perfection, quickness and patience are all in one or being on the line, where the stress, rush, fire, perfection and imperfection are all together. I didn't finish collage, but I got the experience, the passion, working skills and the creativity with the Latin and tropical flavors by living in Panama and working with French Pastry chefs. I want to learn about butchering, from flay a sheep or cow to know every cut of meat. I have the eagerness to learn and keep my culinary intellectual updated. When I work in a restaurant I like to have the opportunity to learn and know every station of the kitchen.