Mattia Ferrari

Mattia Ferrari

Assistant Pastry Chef at Bandirali 1951
Lives in Crema, Italy
over 6 months ago

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From design to pastry the pitch is shorter than you can imagine.
Once a graphic designer, today a pastry chef who tries to improve every day for himself and for the result he can offer to others. The road is long and winding but it has never been so interesting.

Experience

  • Assistant Pastry Chef

    Bandirali 1951 - Crema, Italy

    Bakery/Pastry
    August 2018 - Now

    Laboratory, ice cream and pastry. Preparation of cakes based on traditional semifreddo, 3 employees for a production of 400 pies per week on a range of 20 cakes, meringue, sponge cake, creams, decoration, pricing. equipment and cleaning management.

  • Pastry Cook

    Carema Hotels - Ciutadella de Menorca, Spain

    Bakery/Pastry
    April 2017 - June 2017

    Resort / Residence - Tourism. Restaurant - Buffet Pastry chef, executive. Self-catering production for buffet / 500 buffets, dessert to plate and pastry base, bakery, cream, meringue, cakes. Responsibility for pastry corner equipment and hygiene.

  • Assistant Pastry Chef

    Pasticceria Alex - Milan, Italy

    Bakery/Pastry
    January 2017 - March 2017

    Laboratory, pastry bar Pastry, stage. Laboratory production of pastry in the laboratory, from base preparations to advanced preparations, creams, meringues, cakes, gels, inserts of modern cakes, glazing, chocolate decorations; Cleaning and handling equipment (planetarium, bladder, etc).

Education

  • Design

    Politecnico di Milano - Milan, Italy

    September 2000 - April 2006

    Specialist Degree in Design, Communication. Graphics, marketing (strategies and application on all media), publishing, color and light study, digital animation etc. Final Rating: 105/110

Languages

  • Italian
    Native or fluent
    100%
  • English
    Professional working
    60%

Skills

  • Baking and pastry skills
  • Chocolate Arts
  • Design

Other

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