Angela Garcia’s fine dessert creations are a product of her training in French confectionery artistry, which she mastered during her training at “l’Ecole Supérieure des Arts Culinaires de Paul Bocuse” à Lyon, the French capital of gastronomy. Having graduated with the Grand Diplome (Major de Promotion), Angela further cultivated her technique under the direction of such celebrated chefs as:

Alain Ducasse at The Essex House (Three Michelin Stars), New York
Pascal Barbot – L’Astrance (Two Michelin Stars), Paris
Cristophe Moret – Spoon Food and Wine by Alain Ducasse, Paris
Carlo Cracco – Cracco Peck (Three Michelin Stars), Milan
Pascal Molines – (World Pastry Champion) Euro-Expo “500 ans du chocolat”, Lyon
Claus Weitbrecht – Bocuse d’Or (World Cuisine Championship), Lyon
Christophe Canati – Hostellerie Plaisance (One Michelin Star), Saint Emilion