After eight successful years in Commercial Real Estate, Ruth realized she had to fulfill her burning passion for the Pastry Arts. Ruth’s career change brought her to The Art Institute of New York (formerly known as the Restaurant School) where she majored in pastry arts and graduated with honors. Her formal training didn’t end there, she continued her education and has been taught by some of the best in the industry such as Stephanie Glacier MOF, Andre Renard, Betty Van Nostrand and Fredrick Wybaum to name a few.

Ruth was hired during her apprenticeship at the Mandarin Oriental Hotel in New York City. Ruth created weekly dessert menus for the Asiate restaurant.

As a child her two grandmothers influenced her. One grandmother was an executive Chef and owner of a Latin restaurant in Puerto Rico and the other was an amazing Pastry Chef in New York

In 2006, Ruth began selling her pastries and cakes to Church organizations, gourmet specialty shops, and children party centers. As the Executive Pastry Chef and Owner of Azuca Patisserie, Ruth’s creations are a fusion of Caribbean and French flavors, while not ignoring the sugar challenged clients.