Jashmine Corpuz grew up in the small suburb of Walnut in Los Angeles County. She began baking at the age of 10, finding inspiration from television shows with Martha Stewart, Martin Yan, and Julia Child. But once she purchased a Wilton Cake Decorating Kit her destiny was set in fondant.
Corpuz attended the California School of Culinary Arts in Pasadena and she earned an associate’s degree in culinary arts in 2005. Upon graduating she worked at San Diego’s fine dining destination Laurel, and then moved to Los Angeles to hone her skills at myriad accomplished kitchens, like Campanile, Citrine, Patina, Craft, and Bastide. Along the way Corpuz not only refined her own pastry philosophy but met mentors who guided her to perfected technique and professionalism in the kitchen; to name just a few, the list includes Kevin Meehan, Ian Gresik, Walter and Margarita Manzke, and Celestino Drago.
Corpuz’s approach to desserts is to achieve the unmitigated balance of savory and sweet. Living in Southern California allows the young pastry chef to showcase peak flavors with the region’s top quality ingredients. Currently she is the pastry chef of Drago Centro in downtown Los Angeles.