Goodmorning everyone,
I am Francesca, I am 41 years old, a husband I love and a wonderful son of about 7 months.
I started my work in the hall at the age of 14, so many years ago! This work has really fascinated me, I really like the contact with people, I like to test myself in new situations … in new creations.
I get excited when the customer is stunned and says: “Wow Francesca, thank you, this was really a kind thought.” When I open my breakfast room, I try to do it in the best way, trying to make me remember.
I became passionate about breakfast in 1998, when I had the opportunity to work at the Kursaal in Cattolica alongside Susan, an English lady who moved to Italy, a decade ago out of love.
In her I recognized a totally new figure, she was a responsible breakfast with elegant ways, attentive to personal care, to the look and with a dazzling smile, attentive to the choice of raw materials for the creation of her buffet, smile, care, attention for oneself and for the customer, features in which I felt I recognize myself.
Hence the desire to create my breakfast room, I left the Kursaal and I started a collaboration with the hotel De Londres of Rimini in 2001, where breakfast was and still is a protagonist, a sweet and savory breakfast. 7 to 12, able to satisfy both the business client and the tourist.
I have accompanied the work over the years with training and in-depth training, from hospitality, to salty, to pastry, coming to produce my own cakes, having the ability to cook every muffin, tart, plum cake … choosing the ingredients that most ‘responded to the different needs of each client, some lactose intolerant, others to gluten, sugar, etc.
TRAINING
- The figure of the artisan of Breakfast (Gaetano Barbuto, Val Garda) 2015;
- Bread, pizza and savory pastries (Cescot) 2013;
- Cocktails (Cescot) 2012;
- Health drink (Cescot) 2012;
- World of coffee (Cescot) 2012;
- Italian Aperitifs (Cescot) 2012;
- Cooking course (Menu ‘, food industry) 2007;
- Sweet breakfast (Team work) 2004;
- First level introduction to the tasting, the viticulture and the functions of the Sommelier (Italian Sommelier Association) 2000;
- Diploma in Accounting (Istituto Gobetti Morciano di Romagna) 1995.
Over the years I have documented, nurtured, of books, magazines, links, so I can expand my knowledge.
In the readings I stole ideas, secrets, then assemble everything and make the artisan buffet breakfast.
Click here to view my bibliography.