Acerca de mí
Let me introduce myself ..... all my pleasure!
My name is Salvatore China and are 25.Marzo born 1981 in Basel, a city in Switzerland
400,000 inhabitants. City bordering Germany and France.
As a child I destrengavo with ingredients that are used in baking because my father,
Although not a baker by profession, has worked in the bakery and at home it was customary
making cakes. I remember a cake nuzziale he has prepared for friends ... so great that
we had to pass it off the door.
My mother, a housewife at the time from week to week "mess" in the kitchen. I remember the periodic
November / December where in Switzerland are used to make the biscuits. So every time you
left at home churning out a scent that even now I pass under his nose.
Thus was born my passion for pastry. So much so that every qualvota gathered
school funds for a trip with the class was making cakes and sold them in
recreation.
In 1998 I started my apprenticeship in Switzerland and accompanied by a trade school
last 3 years. From there I never left my passion. Indeed become more and more
great .... so great that those around me and still is around me tell me "do not
anything but live for your work. "
For me to make the pastry is not and has never been simply a job where you conduct
workday and go home knowing that workstation. To make the pastry chef is a way of
live.
I love working with raw materials, I love to go on the internet to discover new and special
fragrances, I love traveling to the discovery of the material before, I love to go out looking for great
confectioners such as those found on Facebook just to hear their points of their creations
view and the way you see the bakery. I love to experiment with combinations of flavors and textures
as the contrasting sweet and salty, or sweet and spicy, fresh with the warm, soft
hard.
I mean I love my passion. Is because passion is where everything I do I try to leave
my impression and my love for cake. I let myself be guided by the thought of an essay
German named Wolfgang Schwab where he says: "Who does not go over time, as time goes."
This is for me and pastries. An art where you have to look ahead to the future without
forget the past. Ready to adapt with time, ready to be innovative
experimenting with new techniques, such as pastry melucolare to which I devote myself to a year!
This is my way of seeing and experiencing the pastry has led me to study with several courses
training and performance tests of high skill level in Switzerland. For a year I'm part
a team of cooks and Art last year, in November, we reached the
silver medal. Among other things, competing with a team dell'emiglia romagna.
I hope I have said something to me .... Oh I forgot ... I'd like to do internships
in some Italian pastry. To get to know better and who knows maybe make conoscre style
Swiss bakery in Italy.
Chef Suiza
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