Awards & Competitions

CURRICULUM

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I was born in 1973 in Chivasso (Italy)
I started my career by going to school at Arte Bianca in Turin and I’m graduated in 1989 where I immediately began working at the age of sixteen years in Cogne in valle d’Aosta.
I worked in Turin in the renowned pastry shop of Falchero, Bonfante in Chivasso, in the restaurant la Smarrita in Turin, Castello di Pavone Ivrea. After 10 years of experience I decided to use my experience in the restaurant “Three Doves” owned by mt parents where my real story begins.
I decided to create a pastry shop to produce the desserts for the restaurant and created the “San Sebastianiesi” a confectionary specialty product made with hazelnuts and chocolate created as an homage to my country  San Sebastiano Po.

 

After building the shop I become friends with the owners of a company that sells equipment for pastry workshops which were held with the use of new technologies with the most talented pastry chefs and chocolatiers in Italy. I quickly become an assistant to these great masters. From an ongoing collaboration with these masters Pastry Chef, a friendship developed with them as they saw a great desire to learn and a strong passion for the craft. I was motivated to participate in some contests that I had never heard of and upon entering the results quickly come in proving that I was too a master of this craft.

1)March 2003-Barcelona: won the award for best desserts at the Grand Prix of Pastry
2) March 2003-Carrara: won the Bronze Medal as artistic presentation, desserts and pralines at the International of Italy culinary arts
3) January 2004-Sigep, Rimimi: won the competition Grand Prix Barry Callebaut Chocolate winning the title as Best Italian Chocolatier and Unique Italian finalist at the World Championships Chocolate-October 2005
4) March 2004-Carrara, Italy: won the Silver Medal as artistic presentation and desserts at the international culinary arts
5) October 2004-Erfurt, Germany: won Pastry Bronze Medal at the Olympic Games Of Cooking and Pastry
6) February 2005-Cuneo: rank second in the Championship of Italian chocolate sculpture
7) October 2005-Paris: won second place and won the title as the world’s best praline at the World Chocolate Masters
8) January 2007-Lyon, France: won bronze medal and a special prize for the best cake in the world “Jessica” at the Coupe du Monde de la Patisserie in the world championship pastry par excellence
9) September 2008 (world championship pastry in Nashville USA with the Italian team): Finalist WPTC
10) February 2009-Piedmont, Italy: Prize “artisan excellence” for chocolate and pastry
11) In March 2009, become a member of the most ‘important institution concerning the Italian pastry Italian AMPI “Italian pastry chefs academy” where in the first two years, I manage to win two awards, one as an artistic presentation in chocolate and the other with best beignets’ innovative .
12) March 2009 –Tokyo: Participates in the JPGP (world pastry championship)
13) July 2010-Phoenix, USA: won silver medal with the Italian team at the WPTC
14) October 2010 to 2011: The region of Piedmont assigned the title as Master of Taste Turin

15)Wrote a chocolate book “VIRTUOSISMI SUL CIOCCOLATO” in partnership with Reed Business

16) Iterwiew in SO GOOD MAGAZINE #5 – January 2011

17) I was frequently invited to speak about me and about the fantastic cakes from the most’ great Italian television programs.

he great work and commitment of me poured with passion in  my profession, and the rapid success in international competitions, have made sure that my immediately made it to the headlines through the most important trade publications.
“Mine is a pastry for all. I don’t dine pastry art complicated, many products are simple, I would simply say well done. I play a lot on the presentation, or rather on customizing the presentation. I want to impress people with a good sweet flavor and nothing else. This is the road to success in this field. I can not copy: taking inspiration maybe, but no copy. I feel my product. Initially, I admit, my cakes were born a little ‘by chance, by trial and error. Now with the experience and with the contests this is not so. Often, the best match is the most simple, flights of fancy are not necessary but you must have a good knowledge of what you use. Personally I always try to create balance, in all fronts, tastes and flavors. I seek harmony. This is what makes the difference. ” You need a little luck and the right collaborators to succeed and I hope to have both. I think I’m really lucky.

For those, like me, who grew up in a family where food is part of the DNA, it was almost impossible not to develop a passion for cooking and everything that revolves around it. My father always encouraged me to travel, to feed my passion with diverse backgrounds, in various places. I can only thank him for that. The family restaurant has represented the roots, the starting point, the beginning of my adventure on my own. The realization of the pastry shop, in fact, was the real first step into the professional world. Once accomplishing that, it was practically impossible to stop.

 

Now I have my new  company in San Francisco and I produce “Jessica”, the cake that won the first price in Lione 2007 at “Coupe du Monde de la Patisserie”,  I sell to restaurant in a Bay area in dessert format.

 

COMPETITIONS

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WPTC WORLD PASTRY TEAM COMPETION NASHVILLE SEPTEMBER 2008

The championships were started in 1999 by Michael Schneider, the co-owner of a company that publishes Dessert Professional, a pastry magazine for professional.
The idea for the championships was inspired by the Coupe du Monde de la Patisserie, a global pastry competition that was founded in 1989 by Pastry Chef Gabrielle Paillasson M.O.F.
For this competition decided to take the idea of the Coupe du Monde to a new level, to create a pastry championship that was, unquestionably, the most challenging in the world.
He opted to alternate national and world competitions, with the national challenges held in competitions in odd-numbered years and the world competition in even years.
Whichever team won the national event would represent the U.S. At the world event following year. In this competition’s format, each team has thirteen hours over the course of two days to present the following items:
A plated dessert
An entremets ( modern cake)
An entremets glace’ ( ice cream cake)
Three types of chocolate bonbons
Three types of individual portion
A sugar showpiece
A chocolate showpiece
An amenity piece composed of chocolate and sugar.
Scoring in based a point system, with 40% of the total score determined by taste, 30% percent by how cleanly and efficently each team works. Each team has two judges representing them.
At the end of the thirteen hours, when the final whistle blows and all work stops, each team has half hour to transport their chocolate and sugar showpieces , from their kitchen to the presentation table.
This can be a stressful maneuver , a time when disaster can strike and dream can shatter.
Other rules also create problems for the competitors. Each team is required to submit a detailed recipe of each dessert , cake, chocolate bonbons ect.. they are presenting, including all ingredients and amounts.
If the judges can’t taste an ingredient listed in a team’s recipe, it’s considered to be a violation, wich usually results in a large scoring deduction.
With a total price purse of $ 50.000 and an opportunity to be called one of the world’s finest pastry chefs, it’s not hard to see why the World Pastry Team Championship attacs so many competitors.
But the competition itself is no easy feat. Some teams will prepare for up to eighteen months in advance, meeting weekly or more for long pratice sessions.
The competition inspire pastry chefs to try the new techniques and reach levels that they might not have attempted otherwise. And because the events are televised, pastry chefs have gained recognition and respect for what they do.

At the WPTC in Nashville the Italian team won the best entremet and the best ice-cream entremet, despite the great team work, the elegantly prepared table, the unanimous votes received from all those present and above all the maximum number of votes received for the two entremets.

After 8 months of intense training, Fabrizio Galla, Roberto Rinaldini and Rossano Vinciarelli represented Italy in a highly professional manner at this very important competition, under the supervision of the trainer – jury Iginio Massari, Gino Fabbri and Biagio Settepani.

Pastry Competition Event : The Amoretti 2008 World Pastry Team ChampionshipPastry Competition Event : The Amoretti 2008 World Pastry Team ChampionshipPastry Competition Event : The Amoretti 2008 World Pastry Team ChampionshipPastry Competition Event : The Amoretti 2008 World Pastry Team Championship

Pastry Competition Event : The Amoretti 2008 World Pastry Team Championship

WPTC WORLD PASTRY TEAM COMPETITION NASHVILLE JULY 2010

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At the WPTC in Phoenix the Italian team won the Silver Medal, despite the great team work, the elegantly prepared table, the unanimous votes received from all those present and above all the maximum number of votes received for the two entremets.

After 8 months of intense training, Fabrizio Galla, Davide Malizia and Diego Crosara represented Italy in a highly professional manner at this very important competition, under the supervision of the trainer – jury Iginio Massari, Gino Fabbri and Biagio Settepani.

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WCM – WORLD CHOCOLATE MASTER 2005

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The World Chocolate Masters is the only competition in the world solely dedicated to the creative use of chocolate.

The World Chocolate Masters, we will challenge the contestants to apply some of that architectural brilliance to the world of taste. Creating a chocolate cake, dessert and praline must be approached in the same way as creating a whole building. Patissiers, Chocolatiers and Chefs will have to express their architectural skills through taste. They will need to analyse and compose with flavours. They will need to study and design new shapes and textures. And most importantly, they will need to innovate and thrill.

To successfully complete this new challenge, the contestants will have to demonstrate their talent and creativity, and give a whole new dimension to the world of chocolate gastronomy. In short, the contestants will need to create a brand new architecture of taste, texture and experience, in which chocolate plays a fundamental role.

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LIONE 2007

Towards the end of the 80’s, in the wake of the success encountered by the Sirha, then by the Bocuse d’Or created by Paul Bocuse, Gabriel Paillasson decided to create a similar event dedicated to the art of pastry.

“The World Pastry Cup was to be, to Pastry, what Formula One is to the Automobile: a reference not to be missed”, explained Gabriel Paillasson. It was placed under the aegis of the International Pastry, Confectionery and Ice-cream Professionals, and of the Best Craftsman of France Association.

 On January 21st and 22nd 1989, the curtain was raised to reveal the most delicious spectacle to be admired in the gourmet world.

 12 nations, selected among members of the ‘UIPCG were to compete: Austria, Belgium, Canada, Denmark, France, Italy, Japan, Mexico, Netherlands, Portugal, Spain, and United States. Each country selected its representative President, who was to be a member of the international jury in Lyons.

 Each country was represented by a team of three professionals, which was a premiere: a pastry cook, a chocolate-chef, and an ice specialist, each with 7 years professional experience minimum.

 The teams had 10 hours in order to prepare:
- a chocolate dessert with a presentation, to serve 8 persons, on a 40×60 base, no height limitation.
- 12 chocolate bonbons of 6 different kinds, presentation on a 50×40 base, no height limitation.
- one frozen dessert to serve 8 persons with sculpted hydric ice, or other edible support (chocolate, nougatine …), presentation on 40×60 base.

 The work was performed live in front of an audience sitting in the gallery. Pastry becomes a show. Unheard of in such pastry competitions until then, officials were present to control the different stages of the competition, the counting of marking forms, the ranking… The organisation was flawless.

 The French team won this first competition. François Doubin, Minister of Commerce and Craft Industry presented Mickaël Azouz, Thierry Froissard and Serge Billet with the trophy, designed by Antoine Arnaud, an art sculptor.

 Since this very first event, the Coupe du Monde de la Pâtisserie regulations have evolved. The event has become worthy of Hollywood shows. International media coverage has grown larger with each competition, and there are more and more professional partners.

 The Coupe du Monde de la Pâtisserie has permitted a whole profession to undertake a tough challenge where quality, love for work well done, aesthetics, nobility, creativity… are the principal founding elements.

 In 1991 the Coupe du Monde de la Pâtisserie was created in France and many other countries to promote the event worldwide.

 The Coupe du Monde de la Pâtisserie is a true launching pad for its winners, who can be assured of an exceptional professional career.DSC_0471

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