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Born and raised in Bassano del Grappa, Italy I've always been completely in love with pastry.
For many reasons, I could not start my path in the kitchen world before 2018.
I studied, I attended University, I traveled and discovered the world, but ultimately the only thing I've always loved is pastry.
I started my journey in my grandma's kitchen making Christmas's ravioli, and I've kept discovering and experimenting with new recipes from that winter day on.
Attending ALMA, the International School of Italian Cuisine, I've learned many essential notions and techniques from a basic pastry cream to very tricky desserts and preparations.
I got my first internship. An internship I love to call a start "in medias res", considering I was inside one of the most awarded kitchens in Italy, Le Calandre. Home of the Aljmo's brothers and excellent cuisine.
During those months I've learned so much, and especially how to work, act and live as a brigade, a family.
I graduated from ALMA in December 2018 as Best pastry chef of the 30th edition and now looking forward to an amazing future.
Currently, I am working as pastry chef de partie in one of the most historical hotels in the Veneto region, Hotel Villa Cipriani, based in the ancient village of Asolo.
1 year and 2 months
Settimana della Cucina Italiana nel Mondo
Embassy of Italy - Delhi, IndiaBakery/PastryNovember 2019 - November 2019 · 1 month
Pastry Chef de Partie
Hotel Villa Cipriani - Asolo, ItalyBakery/PastryApril 2019 - October 2019 · 7 months
Internship as Pastry Commis
Le Calandre - Sarmeola, ItalyBakery/PastryJuly 2018 - December 2018 · 6 months
Native or fluent
- Advance pastry & bakery