To successfully sell top-quality products, thorough product knowledge is crucial. Our one-day intensive training program offers clients an in-depth exploration of our entire product range, focusing on personalized selections and the latest releases.
In a competitive market, differentiation is key. Led by our in-house Master Pastry Chef, discover techniques to enhance desserts through creative plating and garnishing, transforming the end of a meal into a memorable experience.
With the Dessert Academy’s layout that mimics a bakery or café, clients will learn to curate aesthetic product presentations — taking displays to a whole new level.
Providing excellent customer service is fundamental to the success of the client’s food business. The Dessert Academy’s program will help clients uncover how to best serve and attend to their clientele, ensuring that their customers are always left happy and satisfied.
Corporate Chef
Alberto Mezzoli is the Corporate Chef of Bindi North America with over 40 years of experience. He began learning the traditional techniques of Italian pastries and building his expertise since he was 14 years old.
Alberto consistently challenged himself, from his first job at a local pasticceria in his hometown of Ravenna, Italy, to upscale hotels and Michelin-starred restaurants, to improve the quality of his work and serve them with pride. He worked with prominent pastry chefs such as Cristian Beduschi and Stefano Laghi who imparted their confectionery wisdom and cultivated Alberto’s sense of passion, professionalism, and love for the food industry. His enthusiasm has also brought him to embrace the culinary arts, transporting the refined, meticulous nature of pastry preparation and presentation into diverse cuisines. Over the past two decades, Alberto worked in various upscale restaurants in New York City such as Palio and San Pietro, and served as Head Baker at Sant’Ambroeus and Cipriani where he managed and oversaw the production of bakery products.
Over the past two decades, Alberto worked in various upscale restaurants in New York City such as Palio and San Pietro, and served as Head Baker at Sant’Ambroeus and Cipriani where he managed and oversaw the production of bakery products.
Furthermore, Alberto became the owner of Aroma Bakery & Café in Williamsburg for 5 years. His seasoned career equips him with knowledge attuned to the needs of the food industry, allowing him to tackle Bindi North America’s most innovative product lines.
Corporate Chef & Key Account Manager
Orazio Parisi, one of two Corporate Chefs at Bindi North America, hails from Avola, Sicily. A Le Cordon Bleu graduate, he has over 20 years of experience as an executive chef in reputable Los Angeles establishments. Named “Chef of the Year 2012” by the Southern California Restaurant Writers Association, Orazio excels in Italian cuisine, fresh pasta, and desserts. His diverse skills and commitment to blending traditional and modern techniques, while emphasizing fresh, local flavors, make him an ideal leader for Bindi’s expansion into savory cuisine. Orazio’s expertise ensures high-quality culinary experiences for Bindi North America’s clients.
