Stefano Laghicareer is based ona structuredtraining programmeand avariety ofimportant professional experiencesthatled himto achievean in-depth knowledge.
His approach topastryisversatile, with as many facetsas the differentskills acquiredand the manyroles playedover the years. It isthe sumof thesestepsthatdevelop his background all aroundtheworld of pastry.
In StefanoLaghi's opinion, pastryisaneatpatchworkof techniquesand balance.Rational productionand inventiveness, chemistryand creativity, diligence, research andentrepreneurship, sacrifice,convictionand growth.
According to Stefano,professionalismstarts from the basics: it is important to know the ingredients andtechniques tobe mastersof a subjectthatcan not be leftto chance andthatrequiresstudyand experience.
The identificationas a teacherand trainerisa difficult and rewardingtask; it means to be responsible towards those wholistenandthose who believein yourknowledge.
He started working as a pastry chefwithambitionand desire for growth: after school, hethrew himself headlonginto his careerand pastry competitions.Tomention a few, in1992, he wongold, silver andbronzeat the Olympics inFrankfurt.
He wonthe first twosteps of the podiumin Luxembourg in1994.
He has been putting a great deal of effort into trainingsince 1991.
In the same year he heldthe first courseof airbrush painting. But this isjust the beginning: for twoyears he was the directorof the Etoileand then he expanded his teaching experience in some famous ItalianandSpanish pastry schools, increasinglyintensifying this branchof his businessbecause he considers it the cornerstoneof his profession aspastry chef.
Evenin his publicationsyou can readabout hiswillingness and his ability topass on his knowledge: La pasticceria Secondo L’Etoile (1995), La Pasticceria passato e presente (1997), Dessert dessert dessert (2000), ABC dello zucchero (2004), Cakes (2012).
"A bookisperhapsthe greatest satisfactionthat youmay have,even morethan winninga competition: itis likean indelible signaturethat remainsthrough the years,and itwill be rememberedeven afteryou".
Growthandresearchare two otherpoints:up to 2009he had been collaborating withPreGelin the research and developmentof products forpastry and gelato.
Stefano Laghi developed the Chocoflex line for PavoniItaliaand he collaborated in the development ofprofessional materialsfor Arte Bianca.
In 2006 he set up decosil®, a leading company in the productionof 3D silicone molds, toinnovateand rationalisethe production ofitems made of chocolateand then of artistic sugar.
Iit isimportantthe invention ofLINEAGUSCIO® by decosil®, patentedat a European level.
Currently he isalsothe production manager at the AntonellaDolci bakery in Alessandria (Italia), he works as ademonstratorand consultant forItaliaZuccheri andfor the Unigrà group.
Thanks to his experiences, he acquired an in-depth knowledge in different fields, from the chemical structure ofthe ingredients to the way the equipment is used.
The entrepreneurial aspect completes his outline, what he teachescomes from his business experience.
In 1996 he setup Pasticceria Mosaico inRavenna (Italia) and he ran it for four years.
In 2000 he established hisown one-man consulting business and he expandedthe horizonin 2006 founding StefanoLaghiChocolats anddecosil®.
The latter still playsa crucial role in his professionalism because it shows his pastry philosophy: one of hisstrengthnesses is theability to proposea pastry industry that is not onlytechnically perfectandexcellent, butalso practical, easy and fast production, which can be cost- and time - effective.
Stefano Laghi thinks professionalism is a steep staircase to be climbed with great humility, perseverance and awareness. And now his goal is to go on walking, pass on and teach what he has been taught so far.
Biography by Silvia Federica Boldetti
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