Organizing the completion of the desserts directly in a space at the presence of the guests to interact and explain the steps before the actual tasting. For who hosts such an event, the possibility to closely follow all the steps of the various recipes in order to understand my vision on the catering dessert.
The pastry for catering must be up to the expectations, it must surprise, seduce and make the gourmets, the greedy and the curious remain at table. We must be constantly ready to perceive incentives and trends of the environment which surround us.
Our ideas, to excite and draw the client into the vortex of taste, must arise from calculations and well-defined proportions that contain within them passion and instinct. With great skill we must excite, playing with flavors, shapes and colours, like a painter plays with his palette.