Today we will meet Chef Bruna Forlin Trevisanuto. She will replace Chef Adele Di Bella that unfortunately renounced to the competition due to personal issues.
Bruna is part of the team that will represent Australia at The “World Trophy of Pastry, Gelato, and Chocolate “ by the International Federation Of Pastry FIPGC.
This competition will be held in Milan (Italy) in October 2019.
Nice to meet you Bruna!
1. Can you make a little presentation of yourself?
1.
Hi, my name is Bruna Forlin Trevisanuto. Born in Curitiba, Brazil. I have an Italian background but my heart is Aussie. I am 30 years old and I am the middle one from three sisters.
2. When did you start you career in hospitality?
2.
I was 28 when I decided to change career from fashion designer and become a pastry chef, so I started English school to be prepared for pastry classes and followed my passion. I started studying at Ryde Tafe NSW in 2017 doing Retail Baking for one year then I fully qualified after finished the Patisserie course in 2018!
3. What do you like most of this industry?
3. I love to be always challenging myself, from combining new flavours till come up with different designs and shapes for a new dessert. I am fascinated with the colours that food can bring in to a dish and how you can play around with flavours and chemical reactions when cooking. But in the end of the day, seeing people’s happiness and joy for your creation is what makes me keep going!
4. What’s your specialisation?
4.
Sugar, eating it… no I am kidding hahaha… Creating a new design and making sugar sculptures is what fascinates me, I love it. It is really hard but when you have the final product in front of you it rewarding. And also creating entremets with different look.
5. Is it difficult to make one creation? If yes, can you explain why?
5. Yes, it’s challenging but I like that. Sugar is so temperamental, it’s fragile when it’s cold and it’s sticky when it’s around humid climates. But practice makes perfect and you learn to work around these obstacles.
6. How long does it take you to make one?
6.
It takes time. To master something that needs engineering support to help the showpiece stand up without toppling over, takes weeks to months in preparation. And then the design process needs to be put together so the showpiece fits the “theme”.
7. Where do you get your inspiration from?
7. With most competitions comes a theme. This year will be “national art and tradition” so it automatically makes me think indigenous, dreamtime, native foods, flora and fauna. The theme helps me centre my creativity to the meaning behind the showpiece and the entremets.
8. Will you eat your creations after you create them?
8. Hahaaha, I will defiantly not be eating any of my showpiece. But definitely my entremets.
9. In October 2019 you will represent Australia. Can you share with me your feelings about this competition?
9.
I feel very honoured to get the chance to represent the country that gave me the opportunity to become a pastry chef, and even happier to do that in Italy, where my family came from. It is an amazing experience and a chance of a life time. Travelling to Milan is going to be the best experience I could have ever ask for and even though not being Australian by birth, but by heart, to get to share it with a team who is also passionate about showing the world what Australia is all about, will be something I would never forget. Sooo exited!!!