Press bulletin N° 13
SIGEP AT THE PASTRY CAMP
The first Italian Master Chefs’ training camp for a new generation of professionals
Rimini, 5th October 2011 – Four days of networking and working together to improve and share techniques and experiences. The first edition of Pastry Camp, the first Italian training camp with the Italian Master Pastry Chefs, held from September 19th to 23rd at CAST Alimenti (Brescia), was a success, with approximately twenty young pastry cooks, but also professionals, taking part.
The event, conceived by Roberto Rinaldini with the organization of Rimini Fiera and the patronage of the Academy of Italian Master Pastry Chefs, was a full-immersion event on pastry making, at the heart of which were the three days dedicated to training to draw new talent to the great contests on the art of pastry making.
This work together at Pastry Camp will result in the selection of the contestants at the ItalianJunior Chocolate and Pastry Championship being held at SIGEP on Monday 23rd January.
PastryCamp was inaugurated by Davide Comaschi, Emmanuele Forcone and Domenico Longo, along with Alessandro Dalmasso, silver medal winner at the World Cup in Lyon. Then the Master pastry chefs Gianluca Fusto, along with Andrea Borgognoni and Antonio Daloiso (current Junior World Champions), Gino Fabbri, Davide Malizia and Leonardo Di Carlo.
In his speech, Master pastry chef IginioMassari urged the newcomers totake part in competitions with a view to winning, emphasizing that the same passion shown in contests must also be applied to one’s own patisserie,as clients’ satisfaction is the real victory to be conqueredevery day. Then those who work every day to offer new opportunities to young pastry-making talents spoke: master pastry chef Roberto Rinaldini (who conceived the Junior Pastry World Cup), representatives of the four magazines that are the media partners of the pastry events, some exponents of the Academy of Italian Master Pastry Chefs and the CAST Alimenti schoolwho, in their workshops,create and teach how to realize pastry works of art. The youngsters also spoke, expressing their gratitude for having been put at the centre of a project and having had the concrete possibility of acquiring new prospects connected with the pastry chef profession, by having learnt new techniques and solutions with very high profile opportunities for growing professionally.
The youngsters took part in theoretical and practical lessons, during which they learnt methods and techniques for confectionery making; from pralines to the perfect cake, as well as how to train for and win a contest. Rinaldini stresses, “The particularity of this initiative is that important master pastry chefs teach youngsters, wanting to learn the secrets as well as the fundamentals of our profession. In this edition, the school focussed on "How to experience and win a contest”, because, during competitions of a national and international nature, under the watchful eyes of the experts and the public, young pastry cooks must be able to give their best as professionals, and this means undergoing lengthy intense training that enables to specialize, becoming competitive and innovative.
To follow up on this initiative, Roberto Rinaldini, Gianluca Fusto and Davide Malizia will organize other worksessions concentrating on specific issues, so that the pupils, with help of the great Masters, will be able to make products whose best recipes, complete with technique and methods, will form a database that will be at the disposal of those taking part in coming contests.
SIGEP 2012 AT A GLANCE
Dates: 21-25 January 2012; Organizers: Rimini Fiera SpA; edition: 33rd; frequency: annual; category: international exhibition; admittance:trade members only; tickets: 31 euros: hours: 9.30 am – 6.30 pm, last day: 9.30 am - 5.00 pm; project manager: Gabriella de Girolamo (gelato), Giorgia Maioli (confectionery/pastry and bakery); exhibitor info: +39 0541744249fax +39 0541744772 e-mail ; Web site:
PRESS CONTACTS:
Rimini Fiera SpA Communication & Media Relations Service +39 0541 744510
manager: Elisabetta Vitali;press office coordinator: Marco Forcellini; press staff: Alessandro Caprio and Francesco Tagliavini;
media consultant: Cesare Trevisani “Nuova Comunicazione Associati”