Alumni Stories
Wendy Arauza
[My education] prepared me with the fundamental knowledge for my career. Now it is up to me to carry on my knowledge to improve and grow in my profession. Wendy Arauza Associate of Applied Science in Baking & Pastry, 2013 , The Art Institute of San Antonio, a branch of The Art Institute of Houston
Bakes for Banquets and Zocca Restaurant
Wendy Marie Arauza is working as a baker at the Westin Riverwalk’s Zocca Restaurant in San Antonio, Texas. She’s responsible for baking for banquets and the restaurant. Wendy is proud to have returned to The Art Institute of San Antonio for the first ever student chef dinner, where she showed how much her skills have grown since graduation. Wendy believes that creating beautiful desserts is a great accomplishment—and she truly enjoys watching people enjoy her creations.
Her creative influences include Chef Jacques Torres. “His passion and love for chocolate has inspired me to want to creative chocolates and pastries.” She adds that The Kings of Pastry inspire her to make and create artwork in her field. Wendy, who in 2013 earned an Associate of Applied Science in Baking & Pastry from The Art Institute of San Antonio, says that her education provided the knowledge she needed to feel confident in the kitchen. “[My education] prepared me with the fundamental knowledge for my career. Now it is up to me to carry on my knowledge to improve and grow in my profession.”
Wendy Marie Arauza is working as a baker at the Westin Riverwalk’s Zocca Restaurant in San Antonio, Texas. She’s responsible for baking for banquets and the restaurant. Wendy is proud to have returned to The Art Institute of San Antonio for the first ever student chef dinner, where she showed how much her skills have grown since graduation. Wendy believes that creating beautiful desserts is a great accomplishment—and she truly enjoys watching people enjoy her creations.
Her creative influences include Chef Jacques Torres. “His passion and love for chocolate has inspired me to want to creative chocolates and pastries.” She adds that The Kings of Pastry inspire her to make and create artwork in her field. Wendy, who in 2013 earned an Associate of Applied Science in Baking & Pastry from The Art Institute of San Antonio, says that her education provided the knowledge she needed to feel confident in the kitchen. “[My education] prepared me with the fundamental knowledge for my career. Now it is up to me to carry on my knowledge to improve and grow in my profession.”