Vanessa Musi: Revolutionary Pastry Chef with a healthy sweet tooth.
Professional Experience: In 1992 I started baking my first healthy desserts and inspired by my personal story of hypoglycemia. I became the first healthy pastry chef in Mexico, one of the first in the world. I graduated with honors from the French Pastry School; since then, I have spent 26 years teaching, consulting for major restaurants, bakeries and doing recipe development for companies such as Starbucks and Bulletproof. I pioneered the first classes, workshops and healthy baking programs specializing in paleo, grain free, whole grain, vegan and keto recipes. Currently, I am creating the fist healthy baking school and bakery in the world in Austin.
Tips and Tricks for Cooking Healthy: Plan ahead! Buy frozen veggies, fruits, prepare your organic veggies (wash them and store them) so you can immediately make anything. I like to prep on Monday and make a few containers of veggies, rice or cauliflower rice and salmon that I can turn into different dishes in no time. For snacks, I keep boxes of my favorite bars or organic and sprouted nuts and seeds on hand. If I need to travel or have something on the go, I just pack some in a bag so I am prepared and don’t have emergencies. This is important for me because I have hypoglycemia.
Favorite Graceland Fruit Products: I love the no added sugar dried cranberries so much! And the Montmorency dried cherries -- I put them on my salads and add them to my cookies and bars.
Instagram feed Vanessa enjoys: @thefeedfeed
When not in the kitchens, you might find Vanessa… Exploring bakeries, coffee shops, restaurants, reading recipes online, walking, traveling to cities like NYC, Chicago, LA. I love self-development, entrepreneurship, social media and nutrition and listen to a lot of podcasts
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