About

AA Science Degree in Le Cordon Bleu Patisserie and Baking. Hello, I am Chef Rafaela and I want to share my experiences as a chef and as a craftsman of tools and Art in 3D Gelatin. I want to share my old-school techniques in edible crafts. In doing so, contribute to innovating techniques like those I have created, Sculpting Techniques (carving, Carving, relief, pattern technique for encapsulated flowers, also watercolor dramatic effect, rain technique, foam, Insomalt effect technique, Murano Glass in Gelatin, resin effect in gelatin, thin knife open petal rose, spoon technique)

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