DANIELA BAENA AGUIRRE

ABOUT MY CAREER

I graduated in 2014 from the Mausi Sebess Cooking School in Buenos Aires, Argentina. Then I decided to create my own pastry company and cooking classes in Bogotá. I entered the world of conscious eating, which led me to do a diploma in Holistic Cooking at the Gato Dumas School of Gastronomy, Bogotá in 2016. When I finished, I traveled to San Sebastián in the Basque Country to do the Master in Pastry of Restaurant and Sweet Cuisine of the Basque Culinary Center in 2017. Currently I am an entrepreneur in the integral cuisine and healthy pastry sector, I have collaborated with the sweet and savory menu of my family's Restaurant in Bogotá, Tramonti. I have worked in Michelin Guide restaurants such as El Celler de Can Roca in Girona, Spain, where I had the opportunity to do my internship with Jordi Roca and her wonderful pastry team. I later worked as Head of Pastry at Gagini restaurant in Palermo, Italy. I am currently working on my personal project MAHI Conscious Eating and I am a Health Coach of the Institute for Integrative Nutrition in New York.