About Aline Nasseh

Since young age Aline, was passionate about cooking and taste new flavors, in 2008   joined a Culinary College just for fun, trying to escape a stressful routine working in a multinational company, it wasn't  a career change but after graduating she found herself in love with pastry and willing to pursue this passion, she started working for the Michelin Star Restaurant D.O.M, the best of Brazil, recognized world wide run by chef Alex Atala.

"This experience at D.O.M. shaped the way I look at pastry, I was luck enough to have my first professional experience in a high quality environment, were I was able to acquire a vast knowledge in pastry,  an open mind acquaintance which influenced me to be free while creating" 

Aline was raised in a family of Artisans and was exposed to arts since she was young, and it was natural to apply her art skills to her pastry creations, willing to master new techniques and expand her knowledge she deepened her pastry studies by taking several courses including one in ICE (Institute of Culinary in New York) with the Cake Designer Toba Garrett. 

In 2018 she moved to Toronto-CA with her family, and once again she had the opportunity to challenge herself and improve her knowledge by graduating in Baking and Pastry Arts Management in Canada. during this course she was chosen to develop a Research Project on Chocolate Supply Chain Sustainability and the Social aspects, this was an opportunity to experience working at a Chocolate Maker company,  understand and master the process of making chocolate from bean to bar.  It was a huge influence and lead Aline to deepen her Knowledge as a Chocolatier. 

"I love to challenge myself and Chocolate was the greatest rewarding and challenging ingredient I could experience in pastry arts. The science and versatility behind the chocolate, is a perpetual learning."