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From the point of view of one who creates, everything is a gamble, a leap into the unknown.

-Yayoi Kusama  

About

“I started decorating cakes when I was 15 years old.  On a school night, I sculpted a cake of a woman’s torso with a fabulous red Cornelli lace bodice. I took classes from a local cake decorating supply store in my town with a bunch of old ladies and I actually loved it! 


 I developed being a foodie at a young age.  My Dad would make me eat things like Century Egg, Sisig, Balut (boiled duck embryo), and Dinuguan (pig's blood stew).  It was amazing, all of the French and Asian culinary skills my Dad knew; it was as if he was a professional chef.  I'd be his sous chef, putting together the bouquet garni, perfecting how to properly dice an onion, and making the perfect Pancit Miki Guisado on the fly.  Not to mention, my Mom is an amazing cook as well.  She knows all of the standard cooking techniques, secrets and almost made up these rules that take classic dishes to next level. 


I think I’ve always had an eye for color and design.  When I create, I just love letting go and allowing things to organically manifest.  I’m inspired by fashion, design, people who are passionate about food, different cultures and all things "beautiful."  I'm all about making that statement and my ultimate goal is to influence others with my work and try my darndest to master the art of presentation. 


​I attended The Culinary Institute of America in Hyde Park, NY and have studied from some of the greatest teachers in the Pastry and Cake industry such as, Betty Van NorStrand and Dieter Schorner (the dude who brought Creme Brulee to America). I’m constantly nudged in a positive way, by people and tangible things every day and continue to discover new techniques and mediums for cooking, crafting and baking.  I am SO grateful to be living my dream as a content creator, cake designer and chef.  I look forward to creating amazing things with each and every one of you!

​​Muah x 1,000,000

- Greggy


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