Head Gelato Chef
CurrentAs head of production of La Gelatiera, I was involved in the daily production of award winning artisanal gelato. The daily work includes preparing the gelato base from scratch using milk, cream, sugar and stabilisers and sorbets using fresh fruits. No readymade bases or factory made ingredients are used. I was keeping track of stock level of four shops across London, plus wholesale production for outside customers (bars, restaurants). I was also baking cakes and cookies for the cafe area.
Sep 2021 - Present
