Twenty-six years old, Roman and a passion for the noble art of Pastry Making. She is Camilla Italy, a young woman who has made cooking her reason for living. And after finishing her college education, she decided to pursue training in the world of Pastry, attending the Italian Food Academy course.
"I had the opportunity to fix and refine the information I already had," he says, "and to learn new information. The Italian Food Academy Course was very interesting, fruitful and a lot of fun thanks to the lecturers who were teaching the course; they all managed to stimulate our interest by always keeping our concentration high and getting us very involved. They showed the passion they put into their work, showed us how broad and stimulating this world can be but most of all how much satisfaction it can give to those who know how to be true professionals. Attending this course gave me the opportunity to understand what is the path I would like to take in my future; it made everything much clearer, allowing me to make a choice regarding my profession."
It is enriched with sweet nuances in Camilla's narrative as she explains, with much humility, that she does not yet know what to expect from the future, but she knows for certain that her goal is firmly in her mind: become an impeccable pastry chef: "I don't know how long it will take but I will be able to reach this goal, building the road brick by brick."
Her determination and eagerness to learn, like an insatiable hunger, will certainly take her far, but Camilla does not stop being down-to-earth and concrete: "I am of the opinion that becoming a professional does not require a single skill, but rather a combination of many characteristics, as well as a great passion and fervent creativity, a desire to experiment and sometimes to overcome 'limits' or at least to try."
Camilla recently completed an internship at Raw Raw Chocolate of Milan, the pastry shop that has become famous for its particular philosophy, based on the use of only plant-based and organic ingredients, with processing procedures that do not exceed a temperature of 42° to maintain the nutritional qualities and original, natural taste of the food.
A great opportunity for her to prove herself: "At the end of my internship over the past few months," she says, "I come out more enriched; I have discovered a different, innovative pastry that is very close to my thought of 'sweet.' I have always loved Pastry since I was a child; it has always given me a certain peace of mind to put my hands in the dough. My path began at a very young age as a self-taught, then experimenting and perfecting techniques and recipes according to my personal taste, trying to move more and more toward a dessert that I could enjoy without guilt but above all without having subsequent downsides."
He then concludes: "My idea has remained unchanged, I always have this as my ultimate goal, and the internship at Grezzo Raw Chocolate has allowed me to approach a healthier and less sweet pastry. This is definitely just a beginning that I intend to pursue and refine along my path."
All that remains is to wish this determined young pastry chef our biggest "Good luck!"
