{"id":1313,"date":"2013-05-17T00:20:24","date_gmt":"2013-05-16T22:20:24","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1313"},"modified":"2013-05-17T00:30:17","modified_gmt":"2013-05-16T22:30:17","slug":"one-week-working-pasticceria-cucchi-in-milan","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-shops\/one-week-working-pasticceria-cucchi-in-milan","title":{"rendered":"One week “working” @ Pasticceria Cucchi in Milan"},"content":{"rendered":"

\"IMG_3106\"<\/a><\/p>\n

Well, yes, as you can astutely figure out from the picture above, I was a p\u00e2tissier for a week!<\/strong><\/p>\n

After months of research, nobody<\/strong> in Cannes, Nice nor anywhere else in my region, was willing to make me work FOR FREE<\/strong> part time on weekends as a helper in a pastry lab. Nobody<\/strong>!<\/p>\n

So, thanks to my Italian “network”, I was able to get a one-week internship at Pasticceria Cucchi<\/strong>, one of the most famous pastry shops in Milan<\/strong>!<\/p>\n

\"IMG_3076\"<\/a><\/p>\n

It is a relatively traditional<\/strong> place (“that’s what the clients want”) but it is an institution in Milan<\/strong> and its Panettone<\/strong> is one of the best in town (and after tasting it, one of the best in Italy, I would say!).<\/p>\n

\"Panettone<\/a><\/p>\n

I was positively impressed by the high-quality of their products<\/strong>: their fruit tarts were excellent<\/strong> (honestly I hadn’t eaten fruits that tasted that good in ages) and the pastry chefs are very generous in terms of quantities<\/strong>.<\/p>\n

\"IMG_3136\"<\/a><\/p>\n

\"IMG_3135\"<\/a><\/p>\n

Everybody in the team was very nice<\/strong> and helpful! With them, I had the chance to make spongecakes, choux, tarts<\/strong>…<\/p>\n

\"IMG_3088\"<\/a> \"IMG_3094\"<\/a><\/p>\n

milk bread…<\/p>\n

\"IMG_3084\"<\/a><\/p>\n

but also croissants<\/strong>…<\/p>\n

\"IMG_3089\"<\/a><\/p>\n

Hundreds of croissants!<\/strong><\/p>\n

\"IMG_3090\"<\/a><\/p>\n

\"IMG_3091\"<\/a><\/p>\n

It was a great experience<\/strong> not only because I had the chance to actually make what I had studied in the last months, but also because I finally saw what a professional environment looks like<\/strong>, how a big oven and fridges work, etc…: these are all small aspects, but for sure I’ll feel more confident<\/strong> at my exam!<\/p>\n

I woke up everyday at 5, when the air is fresh and the streets are empty… but it was definitely worth it!<\/p>\n

\"IMG_3070\"<\/a><\/p>\n

To conclude, you won’t be able to experience the nice environment of the kitchen of Pasticceria Cucchi<\/strong>, but if you happen to be in Milan<\/strong>, go there and “experience” the Panettone!<\/strong> It’s out of this world! \ud83d\ude42<\/p>\n

 <\/p>\n

Pasticceria Cucchi
\nCorso Genova 1<\/em>
\nMilan<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Well, yes, as you can astutely figure out from the picture above, I was a p\u00e2tissier for a week! After months of research, nobody in Cannes, Nice nor anywhere else in my region, was willing to make me work FOR FREE part time on weekends as a helper in a pastry lab. Nobody! So, thanks<\/p>\n","protected":false},"author":1,"featured_media":1314,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[31,32,240,241,239,238],"class_list":["post-1313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-shops","tag-cap","tag-exam","tag-internship","tag-milan","tag-panettone","tag-pasticceria-cucchi"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=1313"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1313\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/1314"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=1313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=1313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=1313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}