INTERVIEW What features distinguish pastry arts in foodservice? Pastry arts occupy significant space when there is a Michelin star, being that the last course on the menu is the course that you remember most. It would be a shame to have a beautiful dining experience, then to make it to the end with a dessert that is not up to par. Pastry arts in foodservice must present harmony between flavours and balance the ingredients well. All elements must be well proportioned in the dish and their freshness and seasonality should be highlighted. Furthermore, it should aim for its final effect to be a positive turn of events. These characteristics differentiate pastry arts in foodservice from the classic pastry arts. The task of a pastry chef is to not disappoint customer expectations. To succeed in this requires a lot of study, preparation and dedication to work. At an international level, how are Italian cuisine and pastry arts perceived today and what future do you see for them? Everywhere in the world if we talk about Italy, we think of its cuisines and its pastries. The reputation is of excellence, authenticity and sophistication. However, when something becomes so popular, there is a risk of imitations. We must aim to defend Made in Italy products, our local products of excellence, of which Italy is rich. I see the future based on innovation and creativity, but with more consideration for sustainability, health and environmental impact. These issues are becoming increasingly important in the contemporary food world, and I believe that Italian cuisine and pastries will follow this trend, highlighting fresh, seasonal and sustainable ingredients. Women are still a minority at the top of the culinary and pastry worlds. What qualities does a woman have to rely on to succeed in these industries? Women were a minority, it’s true, but the situation is changing. Women are finally establishing themselves in the foodservice industry. The qualities to focus on are the same as their male colleagues: passion, dedica- tion, discipline, commitment. The chef’s hat is one size fits all. It looks good on all heads, without distinction of gender, and the world is noticing that. Reconciling work and family is possible, even for women. 20
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