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On today’s episode, Cynthia Inguanzo, the assistant executive pastry chef at MGM Grand Hotel & Casino joins me.
We got to know each other in 2019 and I selected her to create the pastry course for the Vegas Vegan Dinner I curated that fall at the world-renowned James Beard House. Before we worked together, she hadn’t made vegan pastries.
Things have certainly changed since then! Now, she is dipping her toes more into vegan baking and I’m so happy to have her on this episode.
Before we begin, let me tell you a little about her.
She was born and raised in Caracas, Venezuela and earned her Bachelor of Science in Computer Science. Thankfully, she chose a different path and decided to become a chef. She moved to New York City to continue her education at the International Culinary Centre in 2005 and earned a Grand Diploma in Pastry Arts.
She originally planned to return home, but ended up with an offer in 2006 to relocate to Las Vegas as a pastry helper at L’Atelier de Joël Robuchon, a Michelin-starred restaurant by the world- renowned “Chef of the Century.”
She’s held several pastry chef positions within resort restaurants and in 2011, she became the assistant pastry chef of banquets for the destination. Five years later, she was promoted to her current role as assistant executive pastry chef at MGM Grand.
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