LONGARONE – The new pastry and ice cream laboratory in the “D. Dolomieu “of Longarone in the presence of many authorities and both school and professional representatives.
Today is an important day for the Vice President of Belluno Province, Lucia Da Rold. This institute is a flagship for the whole province, which also provides important career opportunities at the end of the study cycle. with the important collaboration that has been created over the years with the institute, with the director, with the professors, precisely to provide the students with a good pedagogical offer.
Great satisfaction of the schoolteacher Violetta Anesin: “The pastry laboratory is another of a series of workshops we build for our children. Our mission is to provide training to give students professionalism, which then goes into a productive context where there is a great need for professionalism, such as the one we are currently building. Every day we have the testimonials of professionals, of people in the food and wine sector, who ask us for graduates who really need our students. So for us, the job is to provide exactly all the training tools and harness the children’s passion to get the best results from a professional point of view “.
The teacher. Anesin also highlights the important collaborations and fundamental contributions that enable a broad and high level of education for students. A heartfelt thank you from the teachers to the external experts, from the Didactic Secretariat, who worked hard to raise funds, to the province, who listened to the request for the activation of new equipment to the sponsors has, many of which have allowed us to use various equipment on loan. “A group of people who have worked to achieve this result that we need precisely to give our students’ passion for structure and support.”
Also present at the inauguration was the coordinator of the MIG 2022, Dario Olivier: …
Who has always collaborated with the institute and made himself available as much as it helps in the training path of the young person who is in the process of learning a profession. In particular, the Longarone Fair Dolomiti organizes two fairs, Expo Dolomiti HoReCa and MIG, where young people have the opportunity to be placed in the world of work for a few days, supported by pastry and ice cream masters who collaborate directly in their training. I want to tell young people that food affects a large part of our senses. Odor: Food has an odor. Taste: Food has a taste. Sight: Food must be optimally presented so that the sight is also satisfied. And hear: food must be said. It brings out the enthusiasts who eat the food, who will be your future customer and who get the emotions out of the food. “Emotions that lead to a professional reward that, done in the right way, that is, by combining knowledge with the passion that you put into your work, lead to great results, even economically.”
For the teacher, the collaboration with Longarone Fiere “is extremely valuable. For us, it is essential that students are always supported, and also in some sense exposed to this kind of experience. Because all the collaborations we do with Longarone We have set up fairs in a way that configures the ex-school work alternative, which is, among other things, a mandatory activity to gain access to the state exam, which is why for our students the activities at these fairs, besides actually being very important Instrument for motivation and guidance, also a means to fulfill the training.
Anesin will therefore be giving an appointment in September for the inauguration of the new “Welcome Laboratory”. Dario Olivier concludes that “Longarone Fiere Dolomiti is pleased to host the Expo Dolomiti HoReCa, which will take place on October 10th, 11th and 12th, and the MIG – International Artisan Gelato Exhibition – which will take place from October 27th to 30th. November this year “.