Pastry chef at pasticceria de bellis - Rome, ItalyAndrea De Bellis
“This might sound weird, but I used to be a cop as my first job. But I was really bad at it. It didn’t make me happy. As a kid, I was fascinated by drawing, painting, sculpting… So after weeks of tossing and turning at night, I finally decided to quit my job. To quit everything, start over and reconnect with my creative side. I wanted to become a pastry chef. I spent months in kitchens; absorbing and learning.
"I used to be a cop. But I was really bad at it because it didn’t make me happy. So I quit, and became a pastry chef."
After a while, I even got accepted at the famous El Bulli restaurant. I was a real outsider, not having the same professional skills as all the other chefs there. So I worked days from 8 AM to 3 AM the next day; doing everything and learning everything. Today, I have my own patisserie business in Rome, together with my brother. I’m obsessed with taste. I want it to be direct – brutal, straightforward and full of power.”