Valeria Gómez
pastry chef based in New York City & Puerto Rico

​EDUCATION 
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In May 2023, I completed a Bachelor of Science in Hotel Administration at Cornell University’s Nolan School of Hotel Administration, where I learned the art of hospitality and acquired the technical skills of business management. After earning my degree, my passion for pastries led me to pursue further education at the Institute of Culinary Education in New York City. There, I studied Pastry & Baking Arts in depth, honing the precision of pastry-making, exploring the science behind ingredient combinations, and developing the creativity needed to transform simple elements into unforgettable experiences. These lessons have shaped my personal life, my career, and, most importantly, my approach to pastry making.​​​​

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EXPERIENCE
 
My palate and tastes have been shaped by experiences in a wide variety of environments, including Michelin-starred kitchens such as Tickets Bar and Le Bernardin, commercial baking operations like Escribà Bakery, and even a personal at-home catering business. One common thread that has always stuck with me is that great food is a blend of innovation and tradition. Understanding this, I founded Cooking Señorita, which allowed me to merge my entrepreneurial spirit with personalized culinary experiences.