TRAINING AND NEW HIRES: THE BAULI PATISSERIE ACADEMY IN COOPERATION WITH CAST ALIMENTI COMES TO ITS CONCLUSION

The innovative training programme reaches its high point with the placement of two young resources in Bauli Group

Verona, August 6, 2024 – Recently concluded, the first edition of the Bauli Patisserie Academy training project organised by Bauli Group in cooperation with CAST Alimenti, the Italian School of Culinary Arts, gave two young talents the chance to join the Bauli Pastry Team of expert patisserie chefs working in Research and Development.

The two new hires, Michele Bertagnoli and Rebecca Cortese, now part of the product development team, will focus on product innovation: from research into new ingredients and flavours that meet the evolving needs of an increasingly selective market, to the study of production processes.

“The collaboration between the company and the advanced training school springs from the desire to find an original perspective on the world of patisserie, with a special focus on innovation, creativity and reducing waste in the production of baked goods,” explained Bauli Group Chief R&D Officer Marco Trezzi. “And it is with pride that today we welcome our two new talents, who have shown so much commitment and passion during the Bauli Patisserie Academy. Their ability to innovate, combined with the skills developed on the course, will be an added value for our R&D department.”

Launched in April, the Academy is a state-of-the-art programme, financed by Bauli Group and totally free of charge, for young participants from all over Italy and within the company, with the aim of training professionals specialising in patisserie techniques.

“My passion for pastry making was born out of determination to create a complete and versatile experience. During the Bauli Patisserie Academy course, I learned new techniques and worked on innovative projects in a stimulating context. Joining Bauli Group today is a unique opportunity to fine tune my skills and contribute creative ideas in a highly professional working environment. It means applying those soft skills to optimise business processes, with an experimentation-oriented approach,” commented Michele Bertagnoli, 28.

“I fell in love with pastry making at the end of a placement, after graduating in the science and culture of food and wine. The Bauli Patisserie Academy was the perfect combination of formal education and on-the-job experience. This course enabled me to put my acquired knowledge into practice, to grow professionally, and to learn more about the world of industry, in a collaborative and professional environment. Creativity, the ability to analyse, collaboration and adaptability will be the key ingredients we’ll bring to the product development team,” confirmed Rebecca Cortese, 24.

From this perspective, the synergy between business and academic experience is fertile ground for identifying and recruiting emerging talents. Vittorio Santoro, CAST Alimenti Director, commented on this important training experience by saying:“The prospects we had in mind when we developed the Bauli Patisserie Academy with Bauli Group have been realised in full and to our great mutual satisfaction. The project has successfully demonstrated its original value, based first and foremost on creating innovative professional outlets for talented young people in the confectionery industry, where the high level of expertise meets the expectations and resources of a research and production powerhouse like Bauli. There are very interesting synergies at play between advanced craft training and the industry’s R&D activities. On our part, as promoters of the project with Bauli Group, we have verified the importance of strengthening collaborations of this type that can consolidate dialogue with those in the world of industry who are increasingly focused on the value of their offering.