Keeping strong roots to his Italian heritage, Fortunato Conte of Il Casale and Dante knows where his talent lies. Little did he know that his part-time job in a pastry shop in Salerno, Italy would change his life. Nearly 20 years later, Conte enjoys creating new desserts but respects the classics that never disappoint.

By Brigitte Charest – Photographed by CRServices

When did you find yourself gravitating toward pastry? Pastry was a coincidence. Working in the pastry shop in Italy started as just a job but I realized how much I enjoyed it. I then realized that I could only learn so much at a single bakery, so I began working at different pastry shops because each is set up differently and you learn much more from working with different people.

Are there current trends in pastry? If so, what are they now? Are you using them? I am not so much into molecular gastronomy. I think everyone will eventually return to the classic desserts. Classic food never dies and people want to eat food that they know will satisfy their craving. Coming from Italy, I like to stay true to my heritage with Italian desserts. I like to be who I am and stay Italian.

Do you have a vision or a goal in mind when you create a dessert? I have lots of visions and many things I want to try in a plated dessert after baking for 20 years. Sometimes I feel it is better for me to keep desserts simple but with exquisite taste. I also like to redo past desserts that were popular but change them just enough to keep it new and fresh. I want to make desserts that people like, want to finish and want just a little bit more.

What is your proudest moment in your career? My parents made a lot of sacrifices for my family; it was my father’s dream to come to this country. I am proud that all of their hard work was worth it.

What is something an amateur baker can make to impress guests at a house warming party? If you want to challenge yourself try a crème brulee. If you can cook crème brulee perfectly then you have a very good idea of what baking is all about.