Today we’d like to introduce you to Ana Maria Tenorio.
Hi Ana, so excited to have you with us today. What can you tell us about your story?
My name is Ana Tenorio, a pastry chef and the proprietor of Nani’s Own, a one-woman baking endeavor in the Miami, Florida area. I was born in Cali, Colombia, and I later moved to Miami with my family in 1998 at the age of eight. Food and pastries have always been a huge part of my life: my mother—and particularly my grandmother—have always enjoyed cooking, and they instilled a sense of culinary curiosity in me from an early age. After high school, I attended a higher education culinary institute where I majored in baking and pastry. While still studying, I landed my first kitchen job at Nobu on Miami Beach, and since graduating I’ve worked at different restaurants in the Miami, New York City, and Connecticut areas.
Unfortunately, the Covid-19 pandemic jeopardized my pastry chef job in New Haven, CT, and I made my way back to Miami to regroup and be with my family. The pandemic has undoubtedly taken its toll on the global restaurant industry, and the uncertainty drove me to begin working for myself. Currently, I’m operating out of my home kitchen as a pastry maker for all sorts of occasions: holidays, weddings, birthdays, anniversaries, and so many more! I’m also taking the necessary steps in order to get a full-fledged pastry business up and running.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Life is full of ups and downs—as far as my career in the food and restaurant industry is concerned, 2018 has so far been one of the most trying for me. In addition to navigating personal issues, I lost my job as a pastry chef at a high-end Spanish restaurant on Miami Beach. I transitioned to a much lower paying job out of necessity, and while I was thankful for the support I received from loved ones and my colleagues, it took a lot for me to push through. Eventually, I worked my way up at the new job to a supervisor position within a year’s time, and I also learned a whole new set of kitchen skills. The entire experience made me step out of my comfort zone, as I’d always worked in pastry since the start of my career, but I look back at that time and realize how much it helped me grow personally and professionally. If there’s a will, there’s a way.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Pastries have always held a special place in my heart. Many people who’ve enjoyed my treats would likely say my desserts aren’t too sweet, but just sweet enough to feel like you’re indulging in a guilty pleasure! I firmly believe baking and making desserts is a science, and too much or too little of something—like sugar—can totally alter a culinary experience, so I pride myself on hitting that sweet spot (pun intended). But pastries are just one aspect of Nani’s Own, as I also make cakes for all sorts of occasions, cookies, brownies, macaroons, and pies. As someone who has worked in the restaurant industry for years now, I realize the importance of determination, hard work, professionalism, and also maintaining a connection with one’s community. I like getting feedback from people to get a better understanding of their likes and dislikes.
And even if something is ‘trendy’ in the food world, I will always infuse my own little twist into it. I also feel variety is the spice of life, as they say, and although I take inspiration from my own Colombian-American culture in my work, I also sprinkle a little bit of everything I’ve come across in my travels across the globe. With the idea of variety in mind, the menu at Nani’s Own changes up every few weeks, but the focus on quality is always there. One day, hopefully soon enough, I would like to venture out of my home kitchen and open up my own café or store.
Any advice for finding a mentor or networking in general?
Mentorship, even if it comes from various people throughout your career and life, is such a vital part of working in the food and restaurant industry. Always be willing to listen, learn, and take constructive criticism from those around you who possess experience and knowledge. Be pleasant, on time, and willing to get dirty, but also know when to stick up for yourself and be assertive; it shows character. Also: network, network, network, and don’t burn bridges or hold grudges. You never know when you might need a reference or be in search of a new job!
Contact Info:
- Email: anatenorio90@gmail.com
- Instagram: @nanis_own
Image Credits
Luis Tenorio/ IG @luisetenoriophotography
