Sara Bodini

Goodmorning!

Having worked for more than 10 years as a counsellor and art curator, in 2020 I decided to pursue my passion for Japanese culture and pastry baking that I had cultivated on personal basis for many years. In the beginning of 2023, I graduated from Capac Polytechnic for Tourism and Trade and later in the same year from a BA course specializing in Japanese language and culture. Changing career in late thirties is a challenge, but my love and commitment for pastry baking combined with my interest for Japanese culture supported me.

I have just completed a training period at Giovanni Galli, a historic confectionery in Milan, to refine my skills in preparing confectionery, marron glacé and pralines. Previously I worked as a pastry chef at Cioccolatitaliani Duomo in Milan, where I was responsible for preparing cakes and single portions, entremets, pâte à choux, and developed kitchen time-management skills. I have been regularly developing my professional skills in specific courses in chocolate decoration, cake design, royal icing decoration and so on.

Moreover, I have also been working as a freelance pastry chef for the last three years, baking cakes and desserts, such as traditional, modern, and vegan cakes, as well as entremets, chocolate, Easter eggs.

Through the courses I have attended and experience in different environments, I have developed precision, commitment, dedication, speed, and energy. I value working in a team as I believe in learning from each other through collaboration. I am able and willing to work night shifts if required, having done so before.

My current visa allows me to work in Japan part time for 28 hours a week from September.

Thanks a lot

SARA BODINI,

(Instagram: Cibele_pasticceria)

Giovanni Galli Milano (Italy)

CioccolatiItaliani Duomo in Milan (Italy)

Intensive course at Capac Pastry School of Milan