Erika Rolando

Erika Rolando

Head Baker at Panificio Calabró
Lives in Sant'Antioco, Italy

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About me

My name is Erika, I am a twenty-six years old girl from Italy and I have always worked as a breadmaker.
I like to learn new concepts about my work and for this reason I'm looking for a dynamic place where I can experiment with new recipes.

Experience

9 years and 3 months

  • Head Baker

    Panificio Calabró - Sant'Antioco, Italy

    Bakery
    January 2019 - Now · 5 years and 3 months

    I work with different flour, expecially ancient grains and we choose the sardinian stole mill to valorize the region of Sardegna. We created a line of breads with sourdought, using a long leaven.

  • Baker

    Boccanegra - Castelfranco Veneto, Italy

    Bakery
    March 2018 - June 2018 · 5 months

    This was the period of internship I have done through the ALMA school. I learned new things and techniques that I will certainly need in the future.

  • Head Baker

    Eataly - Copenhagen, Denmark

    Bakery
    April 2017 - December 2017 · 9 months

    I was the benchmark of the bakery with some added responsibilities.

  • Baker

    Eataly - Copenhagen, Denmark

    Bakery
    November 2016 - December 2017 · 1 year and 2 months

    A great experience I could live in Copenhangen both professionally and personally.

  • Baker

    Eataly - Milan, Italy

    Bakery
    August 2016 - November 2016 · 4 months

    These months were an intensive training to test myself and to be transferred to a new opening of Eataly abroad.

  • Baker

    480° Gradi - Bra, Italy

    Bakery
    January 2014 - March 2016 · 2 years and 3 months

    I had different responsibilities because I was doing the morning shift myself, so I took care of both the bread dough and pizza, the preparation of the counter for breakfast and internal orders to suppliers.

Education

  • Bakery chef

    ALMA - Parma, Italy

    January 2018 - July 2018

    During this period I improve myself, I learned a lot, and I was able to test my skills.

  • Professional course of bread-making

    La Palestra del Cibo - Turin, Italy

    January 2015 - April 2015

    Professional course in depth in the field of bread and biscuits. Appropriate use of machinery for the laboratory.

Languages

2 languages

  • Italian

    Native or fluent

  • English

    Professional working

Personal information

Nationalities

  • Italian

Work Permits

  • European Union

Date of birth

May 03rd 1993

Driving License

Yes

Skills

4 skills

  • Helping others
  • Problem solving
  • Self-organised
  • study new recipes
Connections
Hermes Recruit
Cruise Ship Careers at Hermes Recruitment
Fabíola Iglesias
Productora ejecutiva de eventos free lance at Free lance | Eventos artísticos, culturales y corporativos
Sanjit Kumar
Sous Chef at Maya jah
View 4 connections
Following
The Savoy
The Savoy
London, United Kingdom
Hosco
Hosco
Geneva, Switzerland
ALMA
ALMA
Parma, Italy
Other members
View more
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