Master
Alessandro Tiscione
A talented pastry chef, he began his career at only eighteen years old as a cooking teacher at Gambero Rosso. After winning international competitions and working with some of the best chefs, he is now a consultant and lecturer, and collaborates with leading companies in the confectionery industry.
His story
Alessandro Tiscione breathed the air of the kitchen with his father Salvatore to land, at just 18, as a cooking teacher in amateur courses at Gambero Rosso. His great passion for pastry quickly led him to train in great restaurants, including starred ones, and win competitions around the world, working alongside some of the best Italian and international chefs and pastry chefs over the years.
Today he collaborates with leading confectionery companies, is a talented and sought-after pastry consultant and a lecturer at Gambero Rosso Academy.
His story
Alessandro Tiscione breathed the air of the kitchen with his father Salvatore to land, at just 18, as a cooking teacher in amateur courses at Gambero Rosso. His great passion for pastry quickly led him to train in great restaurants, including starred ones, and win competitions around the world, working alongside some of the best Italian and international chefs and pastry chefs over the years.
Today he collaborates with leading confectionery companies, is a talented and sought-after pastry consultant and a lecturer at Gambero Rosso Academy.
Modern cakes and monoportions, creativity in take-away
Modern cakes and monoportions, creativity in take-away
Course dedicated to professionals who want to approach a simplified method for contemporary production of gelato, semifreddi, creams for consumption at +4 dedicated to take-away.
Topics: Alessandro Tiscione‘s creative process/Approach to modern cakes/Assembly and decorative characteristics of a contemporary production/Expanding the offer with take-away, involving gelato, semifreddi and products at positive temperature/Storage and consumption at -18°C/Use of colour for a highly attractive showcase/ Layers, assemblies, structures, icings and decorations to create cakes, single portions and jars with a modern imprint.
