ITALIAN ENOGASTRONOMY NEEDS QUALIFIED HANDS: IT IS EASY TO FIND WORK FOR YOUNG EXPERTS

Enogastronomy, one of the keys to the relaunching of “Made in Italy” products throughout the world, needs qualified workers. There are important occupational opportunities for young people in this sector, on the condition that they have adequate “training”. Iginio Massari, the world champion pastry chef from Brescia and founder of the Academy of Italian Master Pastry Chefs, is convinced of this, and is currently in Sorrento with his colleague Martin Beratasegui at a conference/meeting of hotel school students, welcoming fine food enthusiasts.
“There is a large demand for qualified personnel, in all enogastronomic sectors” – explained Massari – “just think that in Italy there are 14,000 pastry making companies with 60,000 employees, 37,000 bread bakeries with 30,000 employees, just to speak of the companies that make up the corollary of enogastronomy. Restaurants are a whole different discussion. And in these sectors labor is lacking.
At least one worker for every company for a total of about 50,000 people”.
Massari continued to insist that, “There is great urgency to train the trainers, because only in this way Italy could continue to make a sector of the economy grow: that of hospitality, restaurants and various other connected sectors, from bread baking to pastry shops, which could still be driving forces for development”.
Massari, at the Tasso di Sorrento Theatre, will also hold a “lesson” together with Beratasequi on his philosophy of cooking. The appointment has been promoted by the entrepreneur Stefano Massa, as part of the initiative “At the theatre with the protagonists, Villa Massa award”.