Vanessa Musi is the worlds first healthy Pastry Chef. Her story of hypoglycemia affected her career when she blacked out in her externship in culinary school.
Creator of Noble Baking, an international revolutionary movement that is redefining the world of baking with no sugar.
Originally from Mexico, she began her professional culinary experience as the Chef of the Mexican Embassy in Vienna, Austria where she fell in love with bakeries and pastry.
She pioneered the healthy baking movement 20 years ago in Mexico´s best pastry school (Maricu).
Becoming the Chef of the award-winning Chocolate Maven, Bakery Cafe in Santa Fe, New Mexico motivated her to fully pursue the pastry arts.
After studying under acclaimed Pastry Chef Maricu Ortiz, she specialized as a pastry chef instructor and consulted for the best bakeries and restaurants such as Los Danzantes and Monica Patiño’s MP Bistro. She became the assistant to Maricu and taught the first healthy pastry workshop program for 3 years and worked in production. Her passion was working in research and development for Starbucks Mexico, Haagen Dasz, and teaching specialized baking classes, assisting the best chefs from Europe and US (such as Christophe Adam, Bo Friberg, En Ming-Hsu, Oriol Balaguer, John Krauss).She decided to follow her passion and created her own atelier: a specialized workshop with baking classes, consulting and recipe development for bakeries and culinary schools as well as selling a line of fine pastry ingredients.
She decided to follow her passion and created her own atelier: a specialized workshop with baking classes, consulting and recipe development for bakeries and culinary schools as well as selling a line of fine pastry ingredients.
She pursued her dream to expand her pastry career at the French Pastry School in Chicago, graduating with honors. And was selected as an assistant to the technical advisors the prestigious Barry Callebaut Chocolate Academy, where she also assisted guest chefs such as Ramon Morato, Christophe Morel and Pascal Janvier, and worked on recipe development and preparing demos for the chefs.
After many health challenges, she found her life mission: teaching and helping others enjoy a sweet pastry experience by creating healthy pastries that people like her who have medical conditions or food sensitivities related to gluten and sugar can enjoy.
Her purpose is to create a sweet healthy world as she teaches entrepreneurs, and consults for bakers and chefs around the world to over 60,000 people. She personally financed and organized a world tour of healthy baking classes.
She currently develops recipes for baking ingredients, the culinary and wellness industry and is writing a cookbook in English and in Spanish. Her next project is to open the first healthy pastry school in the world in Austin Texas.
Her favorite activities are: baking, traveling, exploring and discovering new bakeries, cafes and restaurants and sharing foodie experiences with her husband.
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