Pedro has an impressive career path as a professional baker and entrepreneur. He holds a degree in Gastronomy and Hotel Administration, as well as a postgraduate degree in Business Management in Food Services. Pedro's passion for baking led him to study Viennoiserie Française at École Lenôtre, in partnership with SENAC, and French Bread and Viennoiserie Making at École de Boulangerie et de Patisserie in Paris. He has participated in several international trainings and is now a partner at Panetteria Attimino, delivering high-quality bread to multiple other businesses.
In January 2023, Pedro came to Switzerland to become a certified Master Trainer. After an intense week of practice and evaluation, he received his Bakery Master Trainer certification, cementing his position as one of the industry's top professionals.
He is now responsible for evaluating and providing feedback to the students enrolled in our Swiss Bakery Professional course in Brazil. Once the students finish the online portion of the training and are ready for the on-campus sessions, he will be the Master Trainer conducting the classes. Pedro will also support us in promoting the Bakery, Pastry, and Confectionery trainings on his social and professional networks.
We talked to Pedro to learn more about his experience at Richemont, becoming a Master Trainer.
What was your biggest learning or challenge during the Richemont Train the Trainer course?
During the training, I was challenged to prove my experience as a professional baker and to show to the Richemont’s team that I am capable of passing on their methodology and standards to the Brazilian students.
What was the most important thing you learned during the training?
In Switzerland, we could practice together all the bakery products I had the chance to make during the online courses. For me, the main point was to learn about Richemont’s standards and how I can bring their methodology during the practical classes to the students in Brazil.
What do you like most about your profession?
In the bakery field, we always have the ability to learn more. Bakery is not just about recipes, but it is also about theory!
Keep up with Pedro’s work as a GSL and Richemont Master Trainer at @Richemontbrasil on Instagram.
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