About me
Hi, I am Milagros Tessey. I studied gastronomy at IAG (Instituto Argentino de Gastronomía) in Buenos Aires: this year I graduated as a Professional Pastry Chef, and I am still studying to become a Culinary Professional.
I now live in Zaragoza, Spain, where I keep cooking, tasting and learning.
What I study
Professional Pastry (graduated)
One year covering basic pastry and bread-making techniques, advanced pastry and chocolate work, plus food safety and hygiene and restaurant management.
Culinary Professional (in progress)
A "360°" program combining cooking, pastry and bread-making: basic and advanced cooking techniques, catering and pasta, ethnic cuisine, chocolate, service, drinks and cocktails, event planning and management.
Why I made this site
Milimon applies part of what I learned at the institute, above all how to run a food business: costs, trim waste, cooking loss and pricing, with tools to do the math and examples of my own.
Sharing what I learn is how I study: explaining something forces me to really understand it, and it may help someone else along the way.
In the blog I share what I taste as I go through life, rated in milicitos.