Susana Barros has been a Dough and Fillings trainer at the Professional Cake Design Academy since 2017.
She has a degree in Tourism and Hotel Management and a postgraduate degree in Food Heritage and Territorial Development (University of Coimbra).
His specialization includes training abroad, having completed pastry training at the (Lycée Professionelle Louis Armand à Machecoul) – France, and at the (Faculté des Métiers l`Essone – Evry) – France.
He attends various specialization courses, highlighting the training with Emmanuel Hamon (French pastry chef) at the Professional Cake Design Academy.
