• A consummate professional who has been active in the pastry world for over two decades, Riccardo Magni began his career working alongside his father, Paolo, alternating work in the confectionery laboratory with vocational training.
He participated in numerous training courses and internships under the guidance of important names in the field, at institutions such as École Lenotre and Bellouet Conseil in France, Richemont in Lucerne in Switzerland, Cast Alimenti and Arte Dolce in Italy.
He accumulated a the experience considerable national and international level in special locations with Michelin stars, including the Grand Hotel Villa Serbelloni in Bellagio, at Gualtiero Marchesi's l'Albereta restaurant, at the historic Cova confectionery in Milan, at the "Balzer 1850" confectionery in Bergamo.
He collaborates with well-known names in the field of confectionery in Italy and abroad and has appeared in numerous publications, such as Pasticceria Internazionale, Dolcesalato and Gelato Artigianale.
He currently works as a full-fledged consultant and lecturer, a role that engages him in the world of professional training for the next generation of Pastry Chefs, lecturing for Cast Foods, Dado School Pomati, Chef's School Hong Kong, Arte Dolce in Rimini, Con Gusto Gourmet Institute Milano, Hangar 78.
His career Riccardo Magni he thus evolves from the role of chef-pastry chef to that of pastry, confectionery and chocolate consultant, a turning point that finds him today fully involved in the various fields of pastry even beyond national borders, from the Mediterranean to Asia, from Europe in the Arab Countries, developing projects on several fronts, educational activities and demos and collaborating with reputable companies and publications in the field.
He did us the honor of speaking with us and answering a few questions for the readers of White Art.
1. What was the impact of the pandemic years for the chocolate sector?
On the one hand, they caused a deep imbalance in production, because many companies in the field suspended their activity. On the other hand, however, this period also represented an opportunity, because many of my fellow confectioners and chocolatiers had to find alternatives to market their products, thus developing the online environment.
This trend was observed not only in our field, but also in companies in other fields, which tried multiple strategies to stay on the market during this period.
2. How do you see the future of this sector?
The answer to this question is complex. And this because in the future companies will develop that will invest in innovations, but also in product promotion. The future belongs to those who will invest in the growth of the company and will be open to innovation. The biggest mistake is to stay in the past, with the mentality that this is how things should be done, not to open up to the new.
You must have the courage to look ahead! If I've learned anything lately, it's that changes come and some prove difficult. New demands and expectations appear, which at first glance may seem unfulfillable. And that is why you need to move forward to get the desired results.
3. What can you tell us about the trends of 2023?
We are certainly seeing interesting things both at the level of the profile market in Italy and at the international level, namely the reinvention of classic, historical tastes. It is a tendency to reinterpret classic, traditional recipes in modern variations. We are not referring here to completely changing the classic, but, more precisely, to the way to bring it to another level, to improve it.
Let's take as an example pistachios. It has recently become very glamor to make desserts with his help. And then the focus shifted to obtaining a premium quality pistachio, for finished products with a premium taste. And this happened with many of the raw materials.
4. Do you have any advice for young people starting out in this field?
I sure do! My advice is to be modest first. To approach this job with humility, to understand that the secret of the job of pastry chef, confectioner, chocolatier is to combine the love for this career with the ability to constantly question yourself, to be aware that the professional path will be very long and intense, because you never stop learning new things.
And since the field of pastry, confectionery and chocolate is a very competitive and dynamic one, they must approach the processing of this extraordinary ingredient that is chocolate with humility and love, aware that, indeed, they can achieve great professional satisfaction. Not for nothing Chocolate it is called the food of the gods.
It's a real honor to have the opportunity to work with her and even now I consider her to be a magical, highly versatile product in the world of desserts. It goes beyond the boundaries of the simple chocolate bar, ending up being used in a wide range of products. An ingredient without equal, in my opinion. That's what chocolate is to me!
5. Do you have a person who motivates you in your career?
It is not rhetorical to say, as on other occasions, that I am a son of this art. my father is a professional pastry chef and has definitely been a major influence in my career. He instilled in me a love and a special vision for this profession.
For me the chosen career is not just a job, but a way of life. I was fortunate to start my professional journey with such a great example, my father, who instilled in me a somewhat romantic image of this world of pastry and confectionery: the pleasure of learning continuously, of relating correctly with colleagues in the field and to travel on business to European capitals, to get to know other customs in the confectionery world.
Interview conducted by Gabriela Dan, Editor of Arta Albă
Read on White Art and: Interview with Pastry Chef Riccardo Magni – From traditional to avant-garde
