Veronica Perez comes from a family of distinguished cooks. Her parents owned and operated two prominent restaurants back in her hometown in the Philippines. She had always loved to eat, but it was not until two years ago that she started her culinary explorations, a result of starting her own personal food blog, “Veronica’s Test Kitchen.” Holding a degree in engineering aids her in understanding the science of food and its transformations through cooking and baking.
Petites Bouchées came about because of her love of bite-sized desserts. Among these, the Parisian-style macarons stand out for their appealing cuteness, endless flavor combinations and for the simple, pure pleasure of savoring them.
Macarons, Cupcakes and Financiers...
See how Petites Bouchées
creates these tiny delights:
Veronica receives her certificate from Pierre Herme
at the French Pastry School in Chicago.
Veronica is mostly self-taught, having a hopeless addiction to cookbooks, and augments her knowledge by attending professional as well as various food-enthusiast level classes in several prestigious cooking schools across the United States among which are the following:
French Culinary Bootcamp at the Culinary Institute of America, Hyde Park Campus, New York
Food Science Series taught by renowned food scientist Harold McGee at the French Culinary Institute in New York
Professional Chocolate Techniques taught by Alice Medrich at the Tante Marie Cooking School in San Francisco
Most recently, she was granted the rare opportunity to learn from Pierre Hermé, the man christened the Picasso of Pastry by Vogue magazine and responsible for the macaron-craze in Paris and Tokyo, at the French Pastry school in Chicago.
Together with her husband, Sina she hopes to bring across the notion that desserts are indeed a delight in small bites!
