CHEF MICAELA VICTORIA
BIO
Micaela hails from Patagonia, Argentina, where she initially pursued a career in international commerce. However, upon completing her studies, she recognized her true passion lay in pastry.
In 2016, she seized an opportunity to move to Paris, making the bold decision to sell her belongings and leave behind her home, friends, and established career to fully commit to this new path. To meet the school’s requirements, she dedicated her first year in Paris to mastering the language. She then earned her pastry certification at EBP École de Boulangerie et Pâtisserie de Paris and later specialized in chocolate at EPMT École de Paris des Arts et Métiers de la Table.
Following her training, she gained invaluable experience working in renowned pastry and chocolate establishments across Paris. Her journey eventually led her to Houston, where she now resides.
Currently, she serves as the executive pastry chef at Good Night Hospitality in Houston, overseeing and developing the pastry programs across their four unique concepts.
Q&A
What inspired you to enter the world of pastry?
Since I was a kid, I remember people being happy when the dessert arrived at the table. I always thought that having that kind of feedback from your job is a beautiful feeling.
Where do you find inspiration for your creations?
Books and social media are always present but mostly in Art. Art opened a huge door about curiosity and inspiration for my desserts, visiting museums is one of my favorites activities when i need inspiration.
Who in your life has been the biggest mentor/inspiration in your career?
Having the opportunity of studying in Paris gave the opportunity of meeting incredible professionals. Maxime Frederic and Jessica Prealpato have been a huge inspiration in my career.
How is your team responding to the new realities of the world during and eventually post-COVID-19?
It’s been definitely a challenge but it is proved that human being can always adapt and find a way to survive. I think society needed a stop as well to think about our purposes in life.
What Social Responsibility/Community initiative are you the most proud of taking part in?
Using fair trade and seasonal products.
What are your hopes for the future of the world of food and pastry?
More conscious about the respect of the season of ingredients.
What should the role of the food/pastry industry be in the community? The world? The environment?
Pastry has been always a moment of joy that makes part of people's lives.As professionals, we must not only maintain that essence but also keep the consumer informed about the importance of consuming good quality products and always supporting small communities.
What is your earliest dessert memory?
Alfajores de maizena. An argentinian sweet always present in every event.
If you could pass one bit of insight down to a chef just getting their start, what would it be?
Patience and perseverance is the key to success.
What is your favorite perk of the Cercle V program?
Being part of exclusive events is without a doubt my favorite. I consider it an excellent opportunity to find new professionals and continue learning.
When & how did you hear about Valrhona for the first time? / When & how did your “relationship” with Valrhona start?
The first time I learned about the brand was on a trip to Paris when I had a chocolate eclair made with Valrhona and I fell in love. My relationship with the brand began when I started my studies in pastry. Always loved the variety and quality of the product it represents.
RAPID FIRE:
Nickname?
Miqui
Celsius or Fahrenheit?
Celcius
Favorite Valrhona Chocolate?
Guanaja
Favorite restaurant?
L'Ami Jean in Paris
Favorite flavor pairing with chocolate?
Buckwheat
Go to snack?
Sour gummies
Coffee or Tea?
Coffee
Favorite kitchen tool?
Silicone spatula
Who do you follow on social media?
People I admire and respect
Favorite type of dessert to make? To eat?
To make: choux pastry. To eat: tarte tatin
