The Italian Pâtisserie of Biagio Settepani
August 12 - 14, 2008 (6am - 1pm)
$925
Professional
Biagio Settepani
Join Master Baker and Pastry Chef, Biagio Settepani for this three-day hands-on course to learn many of his traditional Italian specialties. After a few years absence from The French Pastry School while he focused his energy on his very successful businesses in New York City, his many Chicago devotees have demanded Chef Settepani’s return! Some of the recipes he will share with you include Panettone Genovese, Pastiera di grano, Marzipan, Cassata, Torta nocciola and Torta mimosa. That’s not all! In this intensive class, you will also create Lemon Delight, Tiramisu, Cannoli, Sfogliatelle, Cantucci, Amaretti, and Gelato pistacchio, among many others. Gain from Chef Settepani’s expertise as a passionate Master Pastry Chef and Baker, and owner of two successful bakery/cafés.
Chef Settepani began his career at the age of 13 in a small pastry shop in Brooklyn, New York. At the age of 21, he took over the reins of Bruno Bakery, a successful bakery/café in New York City. In addition to Bruno Bakery, Settepani is the owner and head baker at Pasticceria Bruno in Greenwich Village. He has competed nationally and internationally and earned several medals and accolades. In 1999 he was awarded 1st place in taste at the 10th U.S. Pastry Competition. He placed first in the Ville de Paris Salon Culinaire in 2000 in New York. In the same year he earned the Grand Prize du Salon – Silver Medal of the French Government-Société Culinaire Philanthropique. He was the captain of the U.S. Pastry team in 2000 which won 4th place overall in Las Vegas, Nevada, as well as Best Chocolate Showpiece and the Team Spirit award. Chef Settepani became a Certified Master Baker in 2001 and was bestowed the Distinguished Chef Award in 2005. He was nominated the North-eastern Region Pastry Chef of the Year by the ACF in Toronto, Canada in 2006.
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