When she realized his vocation, she chose Escola de Hotelaria de Lisboa to better understand the art of pastry. After finishing the program, she worked on Feitoria by João Rodrigues and, at the age of 20, she went to Spain for a professional internship in one of the most prestigious restaurants in Europe – El Celler de Can Roca (3 * Michelin). With her mind open to new adventures, Carolina made an interail that allowed her to get to know the most diverse gastronomic cultures, but it was here in Portugal – at LOCO – that she found and was enchanted by the pastry.
She doesn’t like this picture, but we do not care much either, because images cannot tell what kind of person she is.
Credits: Alexandre Silva