05-02-2014
Corrado Assenza and Gianluca Fusto, in a photo taken during Identità Milano 2011 when they held a lecture together. On Tuesday 11th February 2014, they will respectively open and close the afternoon dedicated to the ninth edition of Dossier Dessert, a series of signature lectures that take place since 2006 in collaboration with the École du Grand Chocolat di Valrhona
Dossier Dessert, the cherry on the cake of the Identità Milano congress, turns 9. In little less than a decade, desserts have been the protagonists of an unprecedented evolution – in the kitchen as well as in pastry workshops. Pierre Hermé, Frédéric Bau, Christophe Michalak, Yann Duytsche, are only some of the great masters who have climbed on the stage of the congress, guiding us to an extraordinary horizon of creativity. This will happen, once again, on the afternoon of Tuesday February 11th, on the stage of Identità Golose thanks to the partnership with Valrhona and the Ecole du Grand Chocolat, the school of specialization in pastry and chocolate with locations in Tain l'Hermitage, Versailles and Tokyo, that has been capable of training the greatest pastry-makers on the planet, every year, for over twenty years.
Thierry Bridron, executive chef at Ecole du Grand Chocolat Valrhona
From the pastry-kitchen in one of the French hotels most filled with charm and history, to the experience of one of the most en vogue bistros in Paris – born out of the idea of an Italian, by the way – from Sicily, centre of the world, to those who travel across the world every day, having chosen teaching at the highest level as their profession. To understand the value of the team of pastry-makers who will take part in the game, it is sufficient to illustrate the steps in the professional career of Bridron, a chef who summarizes pastry experiences learnt in extraordinary places and at a time that he himself defines as a sort of golden age. The fact he’s been a pastry-chef from 1984 to 1989 at Fauchon, when Pierre Hermé was in charge, makes Bridron say of that highly motivated and exceptional team: «The rigour, the discovery and the opening were our daily bread. The fact I have lived in a unique time for the evolution of this profession still seems to me as a privilege».
Julien Ochando, pastry chef at Grand Hyatt Hôtel Martinez in Cannes
In 2006 Bridron started his adventure at the Ecole du Grand Chocolat, the ideal haven for a multifaceted talent who, among ovens and palettes, has always looked for professional exchange in the first place. The same type of pleasure for sharing and for quality that has always feeding all those who are invited to get on the stage of Identità Milano with new energy.
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad