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Team Switzerland - 2008 Worlds
Team Switzerland :: Sponsored by Advanced Gourmet & Max Felchlin AG
Giuliano Sargenti, Captain/Manager
After his apprenticeship in Pastry and Confectionery, Giuliano worked for several years in hotels both in Switzerland and abroad. In 1991, he took the examination for master craftsman's certificate as baker-confectioner. Since 1992 he has headed the development department at Confiseur Läderach AG.
Giuliano has competed and medalled nationally and internationally in such prestigious events as the Truff D'Or in Lausanne (1994 and 1996), the UIPCG World Pastry Championship in Stuttgart (1999), the Coupe du Monde de la Patisserie in Lyon (1999 and 2001), and the 2002 World Pastry Team Championship in Las Vegas.
Fabian Rimann
Fabian apprenticed in Pastry and Confectionery and worked as a confectioner for several years for numerous companies where he honed his skills. In 2005, he passed the examination for the master craftsman's certificate as Confectioner and in 2006 became the Chef-Patissier at the Hotel Baur au Lac in Zurich.
Fabian earned the Gold Medal at the 2007 World Championship American Culinary Classic in Chicago, the Europe Baker-Championship, Europacup in Luxemburg in 2006 and the Karisbo Patisserie Competition. He won the silver medal in 2006 at the UIPCG World Pastry Championship in Berlin.
Elias Läderach
Elias spent three years as a Pastry Chef and Confectioner, at the Café Patissier Diggelmann in Wattwil. He garnered further experience working at Guignar Desserts in Orbe. Currently, Elias is in product development at Confiseur Läderach AG, Ennenda.
Giuliano Sargenti, Captain/Manager
After his apprenticeship in Pastry and Confectionery, Giuliano worked for several years in hotels both in Switzerland and abroad. In 1991, he took the examination for master craftsman's certificate as baker-confectioner. Since 1992 he has headed the development department at Confiseur Läderach AG.
Giuliano has competed and medalled nationally and internationally in such prestigious events as the Truff D'Or in Lausanne (1994 and 1996), the UIPCG World Pastry Championship in Stuttgart (1999), the Coupe du Monde de la Patisserie in Lyon (1999 and 2001), and the 2002 World Pastry Team Championship in Las Vegas.
Fabian Rimann
Fabian apprenticed in Pastry and Confectionery and worked as a confectioner for several years for numerous companies where he honed his skills. In 2005, he passed the examination for the master craftsman's certificate as Confectioner and in 2006 became the Chef-Patissier at the Hotel Baur au Lac in Zurich.
Fabian earned the Gold Medal at the 2007 World Championship American Culinary Classic in Chicago, the Europe Baker-Championship, Europacup in Luxemburg in 2006 and the Karisbo Patisserie Competition. He won the silver medal in 2006 at the UIPCG World Pastry Championship in Berlin.
Elias Läderach
Elias spent three years as a Pastry Chef and Confectioner, at the Café Patissier Diggelmann in Wattwil. He garnered further experience working at Guignar Desserts in Orbe. Currently, Elias is in product development at Confiseur Läderach AG, Ennenda.
Tags: 2008, bios, switzerland, team
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