Master
Riccardo Magni
A pastry chef with more than 20 years of experience, he worked alongside his father and perfected his art with courses in France and Switzerland. Today he is a consultant and collaborates with the most important companies in the pastry industry.
His story
Riccardo Magni, a Pastry Chef who has been active for more than two decades in the world of pastry making, began his career path alongside his father Paolo, alternating the work of the laboratory with a professional growth path made up of numerous training, refresher and internship courses under the guidance of great professionals, also attending facilities such as Ecole Lenôtre and Bellouet Conseil in France, and Richemont in Lucerne (Switzerland).
He has gained considerable experience nationally and internationally in highly professional settings. He has long collaborated with important pastry companies in Italy and abroad, and has numerous publications in the most important magazines in the sector. He currently works as an all-round consultant and teacher, a task that sees him engaged in the world of training with leading companies.
The evolution of this path takes the form of wanting to put the professional background, knowledge and sensibilities he has acquired to good use, with the recent decision to take a path that evolves from the role of pastry chef to that of pastry consultant, a turn that now sees him fully engaged in the different areas of pastry even outside national borders, from the Mediterranean to Asia, from Europe to Arab countries, developing projects on several fronts and collaborating with companies in the sector.
His story
Riccardo Magni, a Pastry Chef who has been active for more than two decades in the world of pastry making, began his career path alongside his father Paolo, alternating the work of the laboratory with a professional growth path made up of numerous training, refresher and internship courses under the guidance of great professionals, also attending facilities such as Ecole Lenôtre and Bellouet Conseil in France, and Richemont in Lucerne (Switzerland).
He has gained considerable experience nationally and internationally in highly professional settings. He has long collaborated with important pastry companies in Italy and abroad, and has numerous publications in the most important magazines in the sector. He currently works as an all-round consultant and teacher, a task that sees him engaged in the world of training with leading companies.
The evolution of this path takes the form of wanting to put the professional background, knowledge and sensibilities he has acquired to good use, with the recent decision to take a path that evolves from the role of pastry chef to that of pastry consultant, a turn that now sees him fully engaged in the different areas of pastry even outside national borders, from the Mediterranean to Asia, from Europe to Arab countries, developing projects on several fronts and collaborating with companies in the sector.
Tradition in take-away
Tradition in take-away
Course aimed at gelato makers, pastry chefs, ho.re.ca who wish to create a proposal centred on tradition, reinterpreted in a contemporary key, simplifying and streamlining production processes, reducing errors.
Topics: Riccardo Magni‘s creative process/Tradition interpreted in a contemporary key of: gelato, semifreddo, pastry and dessert/Pastry as a business opportunity for the gelato business/Standardising and making production more efficient with technical ingredients/Storage and consumption at -18°C/Contemporary interpretation of the classic, enhanced by the raw material, the technique and the elegance of decoration.
