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Angelo Musa

> What is your professional background
To begin with, I just wanted to be a cook. I enrolled at the catering school in Metz where I did a 3-year BTH diploma and an additional course in patisserie during which I took as an internship with Mr. Bourguignon, a patissier in Metz, France. This meeting was to change my life, a revelation. It was him who gave me the inspiration and the desire to become a patissier. I still wanted to learn more so I often followed courses, particulary at the Lenôtre Pastry School and then I went to work for 5 years with Mr. Oberweiss in Luxemburg. After that it was Pascal Caffet who gave me the possibility  to work in his patisserie.

> Has the coveted title of one of the Best Practicers in Pastry in 2007 (MOF) changed your life?

For sure, it has opened doors for me and has given me the possibility to travel and discover other culinary cultures.


> What are your projects, your ambitions?

Today, I do consulting and I helped a friend, Philippe Conticcini, to open a patisserie in Paris: from setting out right through to the creation of the menu.

> How did you discover Demarle products ?

I've known them for a long time as I've used them in the kitchens where I worked to make inserts for desserts and small cakes. For the Best Practicers(MOF) competition, they helped me to be able to create sophisticated shapes, particulary with choux pastry. I cut out Silpain® to line handmade geometric frames. By doing this, I'm able to fully develop the aesthetic, regular and original shapes that I create. In my opinion, Demarle's range of products are indispensable today, a real must for the qualities they offer (time saving, hygiene...).



Best craftsman in Pastry (MOF) in France 2007


World Pastry Champion in Lyon in 2003

France cup 2001 


Pascal Caffet Trophy 1997