A season full of awards for the food sector. After the final won by Daniel Lopriore in the "Under 30 Taste Competition“ (read the article here) and first place at the World Cake Design Championships 2017 (here is the article), is the 2018 best pastry chef award, which goes to the young tranese Luca Lacalamita.
The event organized by Red Prawn decreed that the Young pastry chef from Puglia, who has worked for years for the famous, three-starred Florentine restaurant Pinchiorri Enoteca, is the best in Italy.
A great success for the young man and for Apulia, which is represented by him, a hotbed of real talent in the field of catering.
Between tradition and experimentation, that's who Luca Lacalamita is
Research and experimentation have always distinguished the approach of this young pastry chef, known and appreciated worldwide, not only for his prestigious resume.
Since 2011, in fact, Luca Lacalamita is part of the Enoteca Pinchiorri kitchen brigade, along with theExecutive Chef Riccardo Monco, lo Chef de Cuisine Alessandro Della Tommasina and the Chef-owner Annie Féolde.
A pastry technique, that of Lacalamaita, which combines tradition and innovation, respect for the past with an eye to the new, to what has not yet been experimented with. A fervent creativity that starts from a deep knowledge of technique and raw materials.
To the young best pastry chef 2018 is to be credited with clearing new paths, and during the evening of last October 23 in Rome, Luca was one of the protagonists, with a grand dinner show that featured no less than ten stations for ten chefs.
One of the stations featured young Lacalamita preparing one of his creations, namely "Bread, Oil, Chocolate and Salt."
A pastry artist
On the Enoteca Pinchiorri website, one sentence reads about him that perhaps, better than many others, tells about this young professional: "Lots of study, research and a basic artistic spirit. If he had not been a pastry chef, he would try his hand at paints and canvases."
A talent, child of many masters
Young and promising from the start, Luca Lacalamita, who studied in Molfetta, immediately stood out for his talents as a chef pâtissier and was able to hone his technique and also find his artistic signature, cooking alongside the greatest masters in the field.
His first stop is London, at theOsteria dell'Arancio at King's road; then there is Dorchester, today the basis of a three-star signed Alain Ducasse, where he stands out for his chocolate sculptures, pralines and petit fours for daily afternoon tea. In 2006 we find him following Gordon Ramsey at Petrus, as assistant to the head pastry chef and then in Milan at the Cracco-Peck, where he offers new desserts at Carlo Cracco.
Just so he doesn't miss anything, in October 2007 he is at the Bulli by Ferran Adrià, which he says, "is the experience that has marked me most emotionally, sensory and cerebral."
In 2007 he arrived at the Osteria Francescana in Massimo Bottura and in 2008, through 2011, it is from Akelarre in San Sebastian, another 3-star hotel, following Pedro Subijana.
Now he is the one who gladdens with his art the customers of thePinchiorri Enoteca.
Ad majiora always, Luca!
Do you want to become a pastry chef? Choose the pastry chef course by Italian Food Academy.
Preview image: Tranilive.com
