I’m the Executive Pastry Chef at Pasticceria Cova in Milan. My primary role is to coordinate the kitchen teams at the historic store on Via Montenapoleone, and to ensure the smooth operation of the establishment. I also oversee all the Cova kitchen brigades worldwide, covering 31 shops. I work with them to ensure that the quality meets our standards at each point of sale, while adapting to local tastes.
The most important things you need for this métier
Creativity, energy and discipline all figure at the heart of our work. You have to be able to regularly imagine new desserts, and the pace is often quite intense. You always have to be ready to give your all. Plus we work with high-quality products, so rigorous precision in execution is essential.
What I love most about my métier
What I love most is to see customers’ reactions when they taste one of my creations. I can feel their delight and surprise and it’s very gratifying. Every time it reminds me of why I love this métier so much, being able to bring pleasure to customers.
My advice for someone starting out in this profession
Above all, never give up. The métier can be really hard sometimes, but it’s definitely worth it! To succeed you need to work and then work some more to progress and improve your skills, that’s the only way to get better. And passion is essential. You must be capable of totally putting your heart into your work to achieve the ultimate goal of our efforts: bring customers pleasure.