Milagro Chinchilla Portillo
Pastry Baker and Cake Designer
Date of Birth: December 29, 1966
Nationality: Costa Rican
Phone: 908 868 5076 - 224 544 5979
Email: milagrochinchillap@gmail.com
Address: 760 Oakwood Avenue Apt # 2, Lake Forest, IL 60045
PROFESSIONAL PROFILE
Over 25 years of experience in baking and designing cakes. It owns the Patisserie La Blonda, www.la-blonda.com in San José, Costa Rica. Her work has been published in several culinary magazines and television programs in Costa Rica.
FORMAL EDUCATION
The French Pastry School, 2014
• The Finest French Cakes.
• Sponge And Buttercream Cakes
The French Pastry SCHOOL, 2013
• Camp.The Cake French Pastry School.
• ServSafe Cetification
Wilton, Chicago, Illinois, USA, 2012:
• The Master Course
The Institute of Culinary Education (ICES), New York City, New York, USA, 2011:
• Cupcakes
Baking Arts, San Francisco, California, USA, 2011:
• Pastillaje (Instructor Jacqueline Butler)
World Association of Chef Societies, 2011-Present:
• Professional Culinary Program (Certification Programme)
Sugar Arts Institute, Course offered in Costa Rica, 2010
• blown sugar, frosting, embosing (taught by Julie Bashore)
Instituto Nacional de Aprendizaje, Costa Rica, 2002-2005:
• Food Handling for Food Industry
• Good Manufacturing Practices for the Food Industry
• Implementation of HACCP (Hazard Analysis and Critical Control Points) in the Food Industry
• CodeX Alimentarius
• Management with emphasis on entrepreneurship
• Decorate cakes, capes and flats
• Preparation of Chocolates
• Modeled and Figurative false Marzipan
• Jams and exotic jellies
• Special oils
• Spicy Vinegar
• Basic Cake Decorating
ACADEMIC EXPERIENCE
Instructor:
• Instituto Tecnológico de Costa Rica, 2011: Basic Cake Decorating
• Instituto Gastronómico-TIPS, 2010, 2010: Basic Cake Decorating and Chocolates
• Instituto Gastronómico-Rebecca’s Cuisine, 2009: Pastillaje
• Estudio Gastronómico Mucho Gusto, 2006: Basic Cake Decorating, bakery and food manipulation.
• Pastelería La Blonda, 1995-2012: Cake Design and Decorating, bakery, chocolates and desserts.
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Counseling:
• Basic Decorating cakes
• Modeling and Figurative in pastillaje
• Fondant techniques
• Italian Biscuits
• Decorate desserts in different types of glosses and chocolate
• Bakery
• Pastry
• Premixes
• Frozen Products
• Special Event Décor
PUBLICATIONS AND TELEVISION
• Sabores Magazine, Costa Rica, 2009, 2010, 2011
• Al Día Magazine, Costa Rica, 2007
• Mucho Gusto Magazine, Costa Rica, 2006
• Giros, Channel 6, Costa Rica 2009-2011
COMPETITIONS PARTICIPATIONS:
• The 7 th Annual Cookie Competition at The French Pastry school on May 3, 2014
• The 7 th Annual Haunted Cupcake Competition at the Chicago Fine Chocolate Show on 18 October, 2013.
