Modern and traditional pastry
Stefano Laghi’s career is built on a varied educational path and a mix of important professional experiences that have given him all-round preparation. The word Master does not suit him: he wants to be called a Trainer, because training the professionals of this sector is what drives him, always in search of the ideal ways to explain the art of pastry.
The words sensitivity and balance are part of his teaching; the use of the 5 senses in pastry is his way of interpreting a different relationship with ingredients, of understanding a different language. Because for Stefano Laghi professionalism starts from the basics, from knowing ingredients and techniques in order to master a subject that cannot be left to chance and that requires study and experience.
Being identified as an instructor and trainer is a task as rewarding as it is demanding: it means taking on a responsibility towards those who listen to you and believe in your knowledge, and for that very reason it needs solid foundations that are far from easy to build.
