Giacomo Salata took the traditional Italian path to being a pastry chef, including deciding on his path in life at age 13.  But his career so far has been anything but traditional, taking him from his hometown of Padua to England, Saskatchewan and Ottawa, Ontario.

In this episode, Mark learns more about how one becomes a pastry chef in Italy, what it's like to work at a major fusion restaurant in London and how Giacomo and his partner Martina made their way to Canada.

 

Some links:

Stubbe Chocolates in Ottawa

Pasticceria Paride in Padua, Italy

Rise Up! The Baker Podcast website

Mark on Instagram

Credits:

Produced and hosted by Mark Dyck

Theme song and music by Robyn Dyck

Orange Boot Human logo by Fred Reibin