Her life is part engineering and part art. She loves to travel, seek inspiration and create from a very methodical perspective. Born to parents from Barcelona, and of Italian heritage, Dina Alsina got her first job in a pharmaceutical company after studying to be a laboratory technician. After a year she decided to enter the world of cooking, so she took a three year pastry course at EPGB (Escola de Pastisseria del Gremi de Barcelona). While studying, she entered Xavier Canal's CANAL, where her taste for pastry became stronger. That opportunity was a decisive change for her career as she decided to stay in that field. After years working at Canal, she began working briefly in a hotel pastry shop, which led her to teach at a hospitality school. After a few years she realized that R&D was her perference. She started in a dietary pastry company (wholemeal flour, no sugar...) and later moved to a larger company, a national industrial pastry factory. She made the leap to a multinational as a technician where she spent fourteen years, designing recipes and catalogs in different European countries. Her experience led her to deliver at demonstrations and fairs, and to advise chains, hotel manufacturers, distributors, etc. In 2018 Ken-Foods signed her for a very ambitious future project. There she is dedicated to recipe design, staff training, supplier control, product development, customer advice, menu design, among other things.