{"id":566,"date":"2016-10-27T16:45:22","date_gmt":"2016-10-27T14:45:22","guid":{"rendered":"http:\/\/www.internationalfederationpastry.com\/?page_id=566"},"modified":"2022-10-26T16:41:53","modified_gmt":"2022-10-26T14:41:53","slug":"the-chair","status":"publish","type":"page","link":"https:\/\/www.internationalfederationpastry.com\/?page_id=566","title":{"rendered":"The President"},"content":{"rendered":"
[vc_custom_heading text=”THE PRESIDENT
\n” font_container=”tag:h1|font_size:30|text_align:center|color:%23000000″ use_theme_fonts=”yes”]<\/div><\/div><\/div><\/div><\/section>
[vc_custom_heading text=”Message to F.I.P. associates” font_container=”tag:h1|font_size:20|text_align:left|color:%23000000″ use_theme_fonts=”yes”]
\n
Dear Colleagues and Associates<\/span><\/h5>\n
From the day of my appointment I feel the weight of representing our beloved Federation even stronger. My commitment will be continuous and aimed at harmonizing all sectors towards a single goal: “professional growth”. Today more than ever we need new recruits who grow with the idea of \u200b\u200bsacrifice and study. Precisely for this reason, my attention will be maximum towards schools, the first sector that I intend to take care of. Returning to schools after graduation and being able to share one’s knowledge, one’s mistakes but above all one’s experiences is something unique. Seeing the love for the art of pastry in the eyes of the kids and finding the desire to climb insurmountable mountains to reach the set goals is truly exciting. When I am present during the student championships I feel very strong emotions every time. I am convinced that the path we have taken is the right one and over time we will be able to stimulate many young people who will become the professionals of the future.<\/span><\/h6>\n
I have always admired the cake designer team and I have always admired their professionalism, their getting involved, their patience, their taste and, not less important, their spectacularity. We recently wanted to do them justice to the members of this sector by defining them: \u201cDECORATIVE ARTISTS\u201d. Yes, their way of decorating cakes with the most disparate techniques makes them true artists, singularly unique. Today, the world of pastry can absolutely not ignore their presence. A self-respecting pastry shop certainly has a decorator artist among its staff, the one or the one who manages to express that extra something about the completion of cakes. The pastry chef now has less and less time to devote to decorations. Therefore, being supported by those who make their own art of decoration is an essential combination. Also for this sector I am proud of the results achieved and I am sure that we will continue to aggregate by implementing a single and constant group growth, taking care of professionalism by combining the art of decoration with the art of pastry, to complete a professional figure able to satisfy more roles within a laboratory.<\/span><\/h6>\n
The latest sector born within our company is that of bakery, or rather, the one dedicated to the “CHEFS OF BAKERY”. It is obvious that there was an immediate harmony with those who work in the world of white art, with those who use the same basic ingredients and above all with those who share the same sacrifices. Immediately, this sector has shown to be very much in line with the world of pastry and my task will be to guide it towards professional growth, an increasingly active involvement in our events and above all that it can have the right visibility for the mastery of the its components and the great knowledge that characterizes many of them.<\/span><\/h6>\n
Finally, I want to represent my world, the world of pastry. Mine is a particular world, either you love it or you hate it. I love it, so much, maybe too much. Maybe even more than myself. When I work in my laboratory I can work for hours without getting tired, without losing the only goal: “working for the pleasure of doing it”. As a boy, when after my studies I ran to my grandfather’s laboratory, I started to relax, I began to enjoy the day. Today I can still work for months without ever stopping, what drives me is always the same thing: \u201cpassion\u201d. The passion that I encounter in many colleagues whom I had the honor of meeting during my career. Those who are pervaded by this passion have a different approach to our world. In the laboratory there are no titles that are needed, there are no medals to show. In the laboratory you are left alone with your passions, with your heart. There can be no winning laboratory without passion and heart. The pastry chef today must certainly be an entrepreneur, first of himself and then of his company, but he must do it with his heart. Without this jealousies, comparisons, fruitless competitions arise between colleagues who tear the category apart. As indeed among the various associations: all divided by different coats of arms which, however, profess to spread the common good. Disseminating the good of the category means working for the good of the same, without looking around, without having to belittle the other to make oneself great. My goal will always and only be to transmit the love for this noble art, to whet the ardent passion in young people and to motivate veterans to confront, study and continue growing. The growth of the sector will be the driving force of the economy which, even in the toughest periods, has paid off for those who over time have been able to invest in training and aggregation.<\/span><\/h6>\n
I greet you by inviting you, for those who are not yet, to join the FIPGC because today, more than ever, it will be your extended family. <\/span><\/h6>\n
Dr. Matteo Cutolo <\/span><\/strong><\/h6>\n
FIPGC President <\/span><\/strong><\/h6>\n
World Champion 2017 <\/span><\/strong><\/h6>\n
Italian Champion 2016<\/span><\/strong><\/h6>\n<\/div> <\/div> <\/div><\/div>
\"\"<\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"[vc_custom_heading text=\"THE PRESIDENT \" font_container=\"tag:h1|font_size:30|text_align:center|color:%23000000\" use_theme_fonts=\"yes\"][vc_custom_heading text=\"Message to F.I.P. associates\" font_container=\"tag:h1|font_size:20|text_align:left|color:%23000000\" use_theme_fonts=\"yes\"] Dear Colleagues and Associates From the day of my appointment I feel the weight of representing our beloved Federation even stronger. My commitment will be continuous and aimed at harmonizing all sectors towards a single goal: \"professional growth\". Today more than ever we...","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.internationalfederationpastry.com\/index.php?rest_route=\/wp\/v2\/pages\/566"}],"collection":[{"href":"https:\/\/www.internationalfederationpastry.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.internationalfederationpastry.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.internationalfederationpastry.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.internationalfederationpastry.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=566"}],"version-history":[{"count":5,"href":"https:\/\/www.internationalfederationpastry.com\/index.php?rest_route=\/wp\/v2\/pages\/566\/revisions"}],"predecessor-version":[{"id":2216,"href":"https:\/\/www.internationalfederationpastry.com\/index.php?rest_route=\/wp\/v2\/pages\/566\/revisions\/2216"}],"wp:attachment":[{"href":"https:\/\/www.internationalfederationpastry.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}