{"id":9350,"date":"2022-07-04T10:15:47","date_gmt":"2022-07-04T08:15:47","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=9350"},"modified":"2022-07-08T10:31:36","modified_gmt":"2022-07-08T08:31:36","slug":"chatting-with-federico-the-hotel-tritone-pastry-chef","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/hotel-life\/chatting-with-federico-the-hotel-tritone-pastry-chef\/","title":{"rendered":"Chatting with Federico, the Hotel Tritone Pastry Chef"},"content":{"rendered":"

Having joined the Hotel Tritone team not long ago, Federico told us how he got here and what his goals are. His aims show his temperament and are in perfect assonance <\/span>with the far-sighted ideas of the Management.<\/span><\/p>\n

FEDERICO, INTRODUCE YOURSELF TO THOSE WHO DON’T KNOW YOU<\/b><\/h3>\n

I am Federico C., I am 30 years old, and I come from Padova.<\/span><\/p>\n

WOULD YOU TELL US YOUR STORY?<\/b><\/h3>\n

I studied at the hotel institute in Abano Terme. Later I did a two-and-a-half-year internship in Montegrotto Terme, during which I learned the <\/span>basics of pastry. <\/b>\u00a0After that I had the opportunity to combine different experiences in Italy and abroad, such as the Pastry Academy in Rome, a period of work at a 5-star hotel in Milan, and others at the starred restaurants of <\/span>\u00a0Alain Ducasse<\/b> in Montecarlo and a hotel in Gardone Riviera. While abroad I spent a year with the maitre chocolatier <\/span>Christophe Morel in Canada <\/b>and I worked in a Ducasse group chocolate shop in France.<\/span><\/p>\n

WHAT IS YOUR ROLE AT HOTEL TRITONE? AND WHAT DOES YOUR JOB INVOLVE?<\/b><\/h3>\n

I am the <\/span>\u00a0Pastry Chef <\/b>\u00a0of Hotel Tritone and I coordinate a team of two people. My goal is to further raise the level of pastry here by drawing on my previous experiences. For this reason, I am <\/span>studying new desserts<\/b>\u00a0to offer guests.\u00a0<\/span><\/p>\n

\"\"<\/p>\n

<\/h3>\n

HOW DO YOU LIKE BEING AT HOTEL TRITONE?<\/b><\/h3>\n

I feel good, I feel at home and I immediately felt I had joined a very close-knit team. \u00a0 In addition, I found General Manager Walter Poli very willing to innovate, for example by investing in <\/span>\u00a0state-of-the-art machinery.<\/b><\/p>\n

In my research of new shapes, tastes and dishes, it is important to find such willingness.<\/span><\/p>\n

WHAT DO YOU LIKE MOST ABOUT YOUR JOB?<\/b><\/h3>\n

I like <\/span>\u00a0studying new recipes <\/b>\u00a0to amaze clients, especially people who appreciate pastry.<\/span><\/p>\n

WHAT IS YOUR CLOSEST CONTACT WITH GUESTS AT TRITONE?<\/b><\/h3>\n

The <\/span>\u00a0pastry course <\/b>\u00a0we do every Wednesday. This is an important time in which the guest can understand how desserts are created and why certain choices are made. In this way they understand better the selection of ingredients and the commitment behind it. Plus, they can learn a <\/span>\u00a0recipe that is easy to replicate at home. <\/b><\/p>\n

\"\"<\/p>\n

 <\/p>\n

HOW WOULD YOU DESCRIBE HOTEL TRITONE IN ONE WORD?<\/b><\/h3>\n

Elegance <\/b>understood as attention to detail: it is this aspect that makes the Tritone different from other hotels.\u00a0<\/span><\/p>\n

WHAT DO YOU LIKE DOING IN YOUR FREE TIME?<\/b><\/h3>\n

I ride motorcycles, I like climbing and I am passionate about photography.<\/span><\/p>\n

IF YOU WERE A GUEST AT HOTEL TRITONE ONE DAY, WHICH SERVICE \/ TREATMENT WOULD YOU TRY FIRST?<\/b><\/h3>\n

The <\/span>\u00a0restaurant! <\/b>\u00a0From here you can understand how a hotel is set up and the quality of the whole structure. If I were to try something else instead, I think I’d choose a <\/span>\u00a0massage.<\/b><\/p>\n

 <\/p>\n

To try our Pastry Chef’s desserts and book your next stay at Hotel Tritone, you can write <\/span><\/i>\u00a0here <\/span><\/i><\/a>\u00a0or call (+39) 049 8668099<\/span><\/i><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Having joined the Hotel Tritone team not long ago, Federico told us how he got here and what his goals are. His aims show his temperament and are in perfect assonance with the far-sighted ideas of the Management. FEDERICO, INTRODUCE YOURSELF TO THOSE WHO DON’T KNOW YOU I am Federico C., I am 30 years…<\/p>\n","protected":false},"author":2,"featured_media":9351,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-9350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hotel-life"],"acf":[],"yoast_head":"\nChatting with Federico, the Hotel Tritone Pastry Chef - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Having joined the Hotel Tritone team not long ago, Federico told us how he got here and what his goals are. 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