Barbara Castiglione will be a member of the judging panel at the Australian Selections for the World Trophy of Pastry, that will be held at Fine Food Melbourne, 10 -13 September 2018.

“I was born as a cultural anthropologist, a psychologist of work and a psychotherapist, an activity that I still do today, collaborating with the major Italian and foreign companies and with some Italian universities, for which I have published anthropo-psychological texts and articles. Over the years I have also been involved in travel photography and, as a tour leader, I have had the opportunity to travel a lot, to learn languages and to deal with different cultures.

I was born and raised in Venice and since childhood, I have always been amazed by the skillful work of master artisan glassmakers, whom I could observe at work in their furnaces. Perhaps, my passion for artistic sugar was born right there, because in processing artistic sugar, the ancient and complex technique of artistic pastry that I teach today, I could rediscover the same magic, the same delicate and precious transparencies that, when I was a child I contemplated for hours.

My passion for sugar decoration begun some years ago, after I came across Eric Lanlard’s programs and Colette Peters’s books. Since then, I have fostered my knowledge mainly as self-learner and then attending some courses in Liguria, where I live, and constantly improving the artistic sugar technique as a student of the world champion Stephane Klein.

I competed in the Luxembourg World Culinary Salon 2014 (silver medal) and the International Culinary Arts 2014 (Massa Carrara – Italy), where I won the highest recognition with two pieces of artistic sugar that allowed me to win two gold medals and the second and third overall national place in the artistic category.

Also, in 2013 I was awarded the gold medal, with 92.50 points out of 100. I also obtained the third place in the national general classification. Instead, at the World Culinary Exhibition in Basel, I conquered the silver, with a sculpture in sugar made up of more than 12,000 pieces, which required six months of work.

I am a member of the Savona Chefs Association, with whom I participated in the Cooking Olympics in Erfurt, Germany, where I obtained a diploma of merit. Nominated as Honorary Lady Chef, I also take care of the artistic sugar and cake design training courses at the same Chefs Association.

I published my first tutorials on Spectacular Cakes and My Cake. At the moment, I am also collaborating with Cake Design Magazine, for which I take care of a series of tutorials on artistic sugar techniques; For Cake Design Italia, I take care of a series of articles on the basics of artistic sugar and with Wedding Cake Tv, I manage the video tutorial area.

On May 26th, 2013, I won the first prize at the “Creative Sugar Competition” held during the Italian Design Cake Festival. I hold artistic sugar courses all over the country, including some international cuisine schools.

In addition, I am a regional delegate from Liguria FIP (Italian Pastry Chefs Federation); Responsible for International Relations and member of the Italian Excellence Pastry Team, for FIPGC (Italian Federation of Pastry Gelato and Chocolate.) I undertook the training to become an international judge for Wacs competitions; I was a judge for the Artistic Sugar category at the FAFGA international competition, held in Innsbruck in September 2014.

I hold international courses on behalf of the Italian Culinary Institute for Foreigners. I speak fluent English and French and I collaborate with Florence University and with the Culinary Institute of Lucerne, for which I hold courses on Sugar Artistry and Pastry.”

Euroquip as Representative of the FIPGC in Australia, cannot wait to welcome Barbara Castiglione the next Sept. in Melbourne.