Was born and has lived in Milan since 1975.
She followed her strong artistic inclinations, graduating with honors from the Liceo artistico and graduating from the Faculty of Architecture at the Politecnico di Milano. Always passionate about cooking and pastry making, she discovered in 2012 her passion for Cake Design, through which she rediscovered her natural artistic and manual skills, and aware that she had finally found her way, with an act of courage at the age of 38 she decided to take a decisive turn in her life to follow her dream.
He attended numerous professional courses in decoration and pastry specialization with leading Masters, in Italy and abroad, with the aim of increasing his skills and completing new professional training in the field.
In 2014, with her friend Barbara Borghi, she founded "MABANUBY," and with the opening of her own laboratory, she started the production activity of "Artistic Pastry" among the most important in Italy.
She is a teacher of Pastry and Cake Design, specializing in Royal Icing, Modelling, Airbrushing and 3Dcookies and holds decorating courses for amateurs and professionals in Italy and abroad. Winner of numerous National and International Competitions, she is Italian Cake Design Champion in 2018, and Silver Medalist at the Cake Designer World Championship in 2019. Judge of national and international Cake Design Competitions in presence and online.
Postgraduate course in Cake Design and Food Law
The figure of the Cake Designer was born from the union of the figures of the artist and the pastry chef: he or she is a devotee of beauty and taste, constantly seeking culinary perfection.
In this fascinating branch of pastry, originally dedicated to the creation of wedding cakes, the decoration of cakes is just as important as their preparation. Passion, creativity and craftsmanship are the elements that characterize cake design professionals.
The IFA Cake Design Specialization Course teaches how to make cakes and desserts that taste and look unique and spectacular.
The expert in cake design can find employment in pastry shops and workshops specialized in the creation of wedding cakes, as well as in bistros, cafes and clubs that want to enrich their offer of pastry products with muffins, cupcakes and cakes of all kinds.
EMPLOYMENT OUTLETS
The expert in cake design can find employment in pastry shops and workshops specialized in the creation of wedding cakes, as well as in bistros, cafes and clubs that want to enrich their offer of pastry products with muffins, cupcakes and cakes of all kinds.
Postgraduate course in Cake Design and Food Law
OBJECTIVES
MATERIALS AND REQUIREMENTS
Good dexterity, creativity and passion for baking are required to participate in the Specialization Course.
CERTIFICATES
Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of Project Work
THE STEPS.
PROPEDEUTICAL: Study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate;
CLASSROOM PHASE: 24 hours of full immersion in lab + 12 hours live streaming of the Hints of Legislation module;
PROJECT WORK.
PROFESSIONAL ORIENTATION: Curriculum redesign and dissemination in the region of residence.
PROGRAM
- INTRODUCTION TO CAKE DESIGN
- THE FUNDAMENTALS IN PASTRY
Ingredients;
Recipe reading;
The proportioning of recipes. - CAKE DESIGN BASES AND FILLINGS
Italian pastry basics;
English pastry basics: sponge cake and sponge cake;
Filling and filling creams: rich custard, chocolate ganache, buttercream;
Rice Krispies and its applications. - THE TIERED CAKES
Assembly ;
Difference between Italian-style editing and English editing;
Food Safe and aspects of its applications.
- THE SUGAR PASTE DECORATION
Notes on Sugar Paste: composition, coloring, storage and use;
Covering pastes and modeling pastes;
Notes on plastic chocolate;
Notes on the Royal Glacier;
Flower paste;
Supplementary materials. - THE SIMPLE MODELING OF BASIC ANIMAL FIGURES AND SMALL DECORATIONS
Simple flowers in sugar paste;
Bows, ribbons, draping;
Use of moulds and stencils;
Application of the decorations made on the cake. - HINTS OF LEGISLATION AND ECONOMIC ASPECTS
Workplace safety;
Hints of health legislation;
Haccp regulations;
Outline of food labeling regulations;
Overview of food packaging regulations;
Overview of food waste disposal regulations;
Hints of administrative law.
TEACHERS.
Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.
He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.
She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
