Filippo Gregis

In this year in Pasticceria Lunetta i truly discovered what does mean to work in a pastry laboratory.

They teached me all the basics of this profession, from the classic and modern cakes, to mignon pastry, viennoiserie and more.

My main tasks were prepare the basic preparation, taking care and fill every day the sweet showcase with mignon pastry, prepare the viennoiserie line, managing the inventory and maintain a high hygiene level in the laboratory.

Through the instruction of the team, i was able to grow in terms of skills and knowledge.

I was able to put in practice what i learned from my previous experiences in the kitchen as demi chef de partie and what i've studied in a online class lasted one year.

In this new bistrot in the centre of Bergamo, i was the guard during the afternoon to managed the apertitivi and to prepare the tea dessert line.

Sometimes it could happend that i had to remain for the dinner service, where they charghed me to manage the cold appetizers and fried partie

Grotto Valletta was my home for 4 long years.

I started as a commis chef at the street food partie and i finish managing the appetizers, cold and hot, and dessert partie alone.

Every day i had to prepare all the fresh line, from the veggies, to the meat or the fish depending on the day, and stay ion line with the simple desserts. I had also to managed the inventory of my partie and clean it perfectly.

Every months was a new adventure, due to the menu that was very flexible and challenges that we were call to faced.

We had always a lot work to do, but it always payed by the smiles of our customers.

The team was very prepared and they help me to managing my pressure during services and to stay focused on the various tasks.

We were also involved into many catering, public or private, and this was one of my favorite part, due to create a connection with the customers and for prepare something new every time.

My very first experience teached me what does mean to work in hospitality. I was the only commis in the kitchen, so i had to grow and understand very fast all the tasks they commit to me.

I had to prepare the appetizers line, the buffet for the lunch and of course help the chef with all the tasks.

Once a week i was charged to clean all the kitchen and maintain a high hygiene level in all the unit.

During the service i had to help the chef plating, prepare the sides of the dishes and with all the other tasks that a team as to face.