ilaria forlani

I am a creative, resolute, positive person with a great aesthetic sense. I love painting and art in general. I am a very curious person, eager to innovate and experiment.
 

My professional career begins as a food designer and consultant for high end level clients (dolce and gabbana, Hermes, thai airways, Abu Dhabi government etc) for whom I design and create tailor made desserts, for formal events and press releases. This work has led me to expand my range of creativity, pushing me to create dessert out of the box.
At the same time, my Role as an executive pastry chef in luxury hotel chains has allowed me to express my art in the desserts on the plate, to improve my knowledge about the importance of balance and in the shades of color to maximise the visual effect.
All this has led me to become one of the voices for the ice cream and pastry magazine “il gelato artigianale" for the Italy section.
I have my own business in Italy, since 2010, (pastry, ice-cream, coffee shops) that gave me the opportunity to grow my skills in management, food processes, kitchen design, marketing and all the details that make a food company run in the best way.
I am a creative, resolute, positive person with a great aesthetic sense. I love painting and art in general. I am a very curious person, eager to innovate and experiment.
Below you can find my information and the link of my portfolio with some of my creations.
I also leave some links regarding my career as a food designer and as an editor for the magazine.

Iulm