What is my purpose?

Who I am?
I grew up in my yaya's kitchen, along with pots and pastry sleeves, at 17 I entered the Le Cordon Bleu school in Chile to continue my path in the world of cooking, this time at a professional level, a place where I wanted to From learning and teaching my knowledge became part of my day to day and they took me to cook as an intern with the team from El Poblet (**) in the heart of Valencia.
What do I offer?
As a cook and apprentice, I have discovered that our knowledge becomes agents of change and evolution and becomes valuable when shared, for this reason, and parallel to my studies in cooking school I have started to produce material to share the knowledge that I have been acquiring on this gastronomic journey.
How do I offer it?
In an increasingly digitized world, connected to technologies and committed to environmental management, the most efficient and effective way to deliver learning material is through electronic books (ebooks) and digital cookbooks.