Meet Yana Todorova

Today we’d like to introduce you to Yana Todorova.  

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started cooking when I was a kid, growing up in Bulgaria. My mother and grandmother were great cooks. During my Ph.D. studies in Texas Tech University, I started cooking more than usual and always dreamed about going to a professional Culinary School. After many years of teaching as a professor in the mathematics department at California State University at Bakersfield and giving birth to triplets! My husband took a sabbatical leave in 2019, and we went to live in Bangkok, Thailand for 8 months. The kids were 5 years old. I studied at one of the most prestigious culinary schools: Le Cordon Bleu Dusit. I graduated from the Basic, Intermediate, and Superior programs of Patisserie, and I proudly call myself now a Pastry Chef (I don’t like when people call me a Baker because I am more than a Baker. I consider myself an artist, a creator, a passionate chef). Immediately upon our return to California, I decided to open my own business. I was willing to share everything I learned, and I wanted all my friends to try my desserts. Well, the friends tried them, and then many people from the city started ordering. The business is growing continuously, and I am very happy to provide to my customers’ high-quality French-inspired desserts. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
It has been mostly a smooth road. The only challenge I found is that I must explain with lots of details what I am doing here. Most people in USA are used to eat muffins, cookies, scones, and pies. And my desserts are way more elaborated and French-oriented. So, at the beginning, I tried to sell chocolate bonbons, but they don’t sell very well here. Fortunately, I have found that people here like colorful desserts and not too much dark chocolate (I am a dark chocolate lover). 

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I was born in Bulgaria. I was raised in a family where food is at the center of every reunion. All conversations happen at the table. At the age of 17, my family moved to Mexico. I had to learn Spanish and study my last year of high school and my undergraduate degree there. It was very challenging. I was missing my European family, and I was adjusting to a completely new culture. But I was immersed in a new culinary world as well… I also did my master’s degree in computer science in Mexico. But then, for the Ph.D. level, I moved by myself to USA. I did my Doctorate Degree in Computer Science at Texas Tech University. This is where I met my husband in 2005, and my cooking became more than a passion. I was always in the kitchen. I did everything from scratch, but not very professionally. I told him that my dream was to study at Le Cordon Bleu Culinary School. He is from Mexico, and the good part was that at that time, my Spanish was fluent, we had amazing conversations. It was a match from first sight. We have been together since then. After graduating, I started teaching in the Mathematics Department. We got married but couldn’t have kids for 5 years. We moved to California to work as professors at California State University. With the help of great doctors, in 2014, I gave birth to our TRIPLETS (2 boys and 1 girl). This was THE MOST CHALLENGING PART of my life! It was a high-risk pregnancy, and I was in a bed rest for 10 weeks in a hospital by myself. I survived, and they were born without any complications (but 2 months premature). Then, I became so busy with taking care of the babies while still teaching classes at the university. Few years later, we went to Thailand, and I became a certified yoga instructor. I practice Ashtanga Yoga daily and teach yoga classes at local yoga studios. I am a 500 hours RYT teacher. While visiting Bangkok for yoga training, we saw the Culinary School Le Cordon Bleu Dusit and decided that we must go back one day and finally pursue my dream. Well, we did. In 2019, my family moved to Bangkok, and I started the Pastry Chef courses. It was the best! I learned so much!!! Currently, after graduating from Basic, Intermediate, and Superior Patisserie Programs, I am the owner of Todorovi Boutique Desserts and do catering of desserts and Neapolitan pizzas, I teach culinary classes for Bakersfield College, and I am a food writer. I have written recipes and food articles for a local magazine and for a very renowned French brand Boiron Puree. I was a winner of a competition, and my recipe was published in their 80th-anniversary book. I am still professor in Math and still teaching yoga. Kids are almost 9 years old now, and I find more time for cooking and creative experiences. 

What’s next?
My plans are to open a Culinary Academy where I can teach cooking classes. I also want to publish more recipes for International Pastry Arts Magazines (write a book?) and maybe participate in a pizza contest. I would love to become a professional Food Photographer. Recently, I took a photography course with one of the best food photographers in Lima, Peru. And finally, I love wine, so I would love to study for a professional sommelier. So, my business will be transformed into a space where people can learn cooking (maybe yoga too), buy some very creative modern desserts and Contemporary Neapolitan pizza, and there will be a studio for food photography. Some nights, there will be wine and food pairing events, where customers can taste my savory and sweet creations together with wines from around the world!!! 

Pricing:

• Private cooking class: $50 per hour
• Entremet mousse cakes: $40
• Individual mousse cakes: $5
• Contemporary Neapolitan pizza: $13
• Pastry chef consulting for Restaurants/Cafes (includes training and recipes): starts at $1,000

Contact Info:

• Website: https://todorovidesserts.com/
• Instagram: todoroviboutique
• Facebook: Todorovi Boutique Desserts