The 11th of September 2019, from 10am to 1pm  Chef Luigi Stivaletta is going to join our event “Mastering the Art”.

In this demonstration, Luigi will begin to discuss the starter culture and learn all the essentials about feeding and maintaining your own starter culture at home, and how starters participate in bread production, so that you can continue to bake sourdough bread for your family and friends.

Luigi will demonstrate dough development and the importance of the resting period for the dough’s. Thereafter, kneading, shaping , final proofing and scoring of the bread prior to baking.

This FREE event will be held at the ICC Sydney, during the 2019 Fine Food Australia Expo at Level 2 (Foyer).

About Chef Luigi Stivaletta – TAFE NSW – Australian Patisserie Academy

Luigi has a real passion for all things sweet; consequently, he is highly skilled across bread, bakery, patisserie, chocolate, sugar artistry and cake decorating. With a 16-year teaching history and a number of gold medals to his name in national and international World Skills competitions, Luigi is a versatile, passionate and not only talented but also technical all-encompassing teacher.

Over the years , not only did he have the pleasure of demonstrating his skills but also worked along side food technologist as a Technical Adviser and assisted in the development in one of the leading recipe book, which is seen and used by many bakeries.

Furthermore, Luigi is one of the International World Judges of the “International World Cup of Pastry, Gelato & Chocolate”, and is the coach of the Pastry Team, who are representing Australia in Milano, Italy.