By Chefs for Chefs: Unilever Food Solutions studies kitchen professionals’ needs to propose them innovative solutions for their job.
That’s why my cooperation with Unilever Food Solutions was born and took me from Italy to Hong Kong, South Korea, Spain and Taiwan with dozens events created to let Chefs know the brand’s philosophy and train them for the use of UFS professional food products.
In cooperation with the Italian Executive Chef, we tested new products, studied possible application in traditional Italian dishes and revisited recipes and presentation in a modern style.

I always advise the companies I work with to search for partners instead of suppliers. That’s why I strongly believe in my cooperation with Convotherm; Welbilt Group, world leader in professional ovens production, is committed to support customers directly. This activity is carried on by a Consultant in charge for each Country; he supervise ovens supplying and perfects the techniques directly inside the company’s kitchen according to the specific needs.

Carte D’Or constantly innovates to create new products to support professional Pastry Chefs’ work and simplify traditional preparation procedures. 
I cooperated with Carte D’Or on the occasion of the European launch of a new professional Textures line to test possible uses of these products in the Italian traditional desserts preparation.
Together, we developed new recipes, photo shooting of the desserts I created and a handbook with tips for Chefs and Pastry Chefs.

Many people think “fast food” means only salad or pre-cooked dishes.
For me it means studying new techniques and innovative equipment, such as Merrychef, created by Welbilt.
This partnership allowed me to study specific formats for small catering companies: starting from tjis innovative oven’s potentialities, I tailored recipes and preparations for hotels willing to improve their breakfast proposals, bistrots offering a range of simple but high quality dishes and restaurants whose need is to optimise service times.