Giorgia RASO

En résumé

Entreprises

• Annabelle and Almyra - Pastry cook & Responsable

  2012 - 2014 Name and address of
  The employer: "Annabelle and Almyra hotel 5 star" Paphos Cyprus
  
  Position: Pastry cook A
  
  Tasks : Responsable for the mise en place of the a la carte restaurants of the hotel (Mediterraneo Notious) lobby bar sweets and pool bar, mise en place and service in the a la carte Amorosa restaurant (fine dining) with seasonal selection of handmade icecreams with paco jet and creative desserts.
  Preparation of petits fours and biscuits for tea time or cocktail breaks, preparation of bread viennoiserie
  
  Creation and preparation of desserts Chocolate. Preparation of buffet for weddings and other occasions and wedding cakes with handmade sugar flowers.

• ALMA international - Student

  2009 - 2010 Name and type of training: ALMA international school of kitchen rector Gualtiero Marchesi Pastry course (votation 95 on 100)
  Training and mastering classes
  
  * ICE CREAM CLASS with Mauro Petrini, study of the story and chemical composition of ice creams and sorbet, execution of a recepy and creation of new recepy. ;
  * MIGNON AND MODERN CAKES with Roberto Rinaldini (relais dessert) preparation of mousse, bavaroise, macarons, glaces and ganaches, introduction on how to combine different tastes and consistences. ;
  * WEDDING CAKES AND SUGAR FLOWERS with Luca Montersino bases of "cake design" use of marzipan,Royal icing and deco fondant, creation of flowers of many kinds. ;
  * HEALTHY PASTRY with Luca Montersino (golosi di salute) creations of sugar free, dairy free, gluten free desserts, using different kinds of sugars, fats and starchs. ;

Formations

• I.P.S.S.A.R. School (Roma)

  Roma 2003 - 2008 Qualification
  
  Qualification/title: Hotel qualification cooking field (votation 96 on 100)

Réseau

Pas de contact professionnel