{"id":2112,"date":"2021-08-09T09:42:01","date_gmt":"2021-08-09T09:42:01","guid":{"rendered":"http:\/\/arcasrl.com\/the-pastry-chef\/"},"modified":"2022-09-08T09:15:27","modified_gmt":"2022-09-08T09:15:27","slug":"the-pastry-chef","status":"publish","type":"page","link":"https:\/\/arcasrl.com\/en\/the-pastry-chef\/","title":{"rendered":"The pastry chef"},"content":{"rendered":"\t\t
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Interview with pastry chef<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tDomenico<\/span>\n\t\t\t\t\n\t\t\t\t\tMaurelli<\/span>\n\t\t\t\t<\/span>\n\t\t\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t“… Be humble and learn to listen to the teachings and advice of the most experienced people, because in this work you never stop learning.”\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Read the interview<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t When and why did you become a pastry chef? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
Since I was a child, I have been passionate about the art of pastry.\r\nThe dream of working as a pastry chef came true in my adolescence.\r\n\r\n <\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWho was your teacher and what is the most important teaching you have learned from this teacher? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
It makes me smile at the memory of my dear teacher: the old “Mimmo di Castellammare” pioneer of the delicacies that have made a famous Pompeian pastry shop famous.\r\nThanks to his experience, I learned the basics of working in a pastry shop and the preparation of traditional Neapolitan pastry products (wheat pastiera, sfogliatella, etc.).<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat are the main qualities needed to become a pastry chef? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
Dedication and love for one’s work, as well as sacrifice. In fact, the job of pastry chef requires very difficult habits, such as working outside hours for the office and above all working (more) on holidays. Furthermore, precision and patience (especially in the decoration phase) are qualities that can make the difference in this area.<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat is the greatest difficulty that an apprentice encounters during the first years of training? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
The difficulties, as I said before, lie in the habits that this work entails, but also in learning the countless techniques that make this activity beautiful but also complicated.<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tTell us about a funny episode from the early years of your career. <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
It was a challenge I had at the age of 15: I put salt instead of sugar in the dough for the donuts, in addition to the small dose of salt itself that the recipe required. The thing that amused me so much in those days was seeing the face people had after taking a bite of the product.<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tYou are a master pastry chef, but you created Arca. How does the work of a pastry chef change in a structured company like this? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
The change came from the moment when, with Arca, I had to carry out both the job of pastry chef and that of an entrepreneur (unknown to me at the time). This has inevitably led to an increase in responsibilities and commitments.<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhich dessert do you like most to prepare? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
The curly Sfogliatella.<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat is your latest creation? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
The \u201cChocosoft <\/em>\u201d, the result of numerous organoleptic and sensorial analyzes carried out with the collaboration of the Department of Food Sciences of the Federico II University of Naples.\r\n\r\n <\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat's the food you can't do without? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
Being a sweet tooth,<\/em> I can’t do without a little dessert at dinner.<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t How do you judge Italian pastry at the moment? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
I believe that together with the French one, Italian pastry is the most important in the world. I also love the fact that for every Italian region there is at least one local pastry product, and this makes our country even more interesting and varied from a culinary point of view.<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhen you think about a new product, what are the steps to invent it? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
First of all, the idea of a new product arises from the need for demand which can be deduced from the various market research.\r\nAfter that we try to reach the highest possible quality level through a careful choice of raw materials to be used.\r\nTherefore, only after having carried out enough tests on the product, is it placed on the market.<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat\u2019s your advice for those who decide to take the road to become a pastry chef ? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
Be humble and learn to listen to the teachings and advice of the most experienced people, as in this work you never stop learning.\r\n\r\n <\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat are the important values for your work? <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t
Attachment to work, sacrifice and humility.<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Interview with pastry chef Domenico Maurelli “… Be humble and learn to listen to the teachings and advice of the most experienced people, because in this work you never stop learning.” Read the interview When and why did you become a pastry chef? 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