This document is a curriculum vitae for Jacopo Allodi, an Italian pastry chef. It outlines his work experience including his current role as a pastry chef since 2008 at Antica Pasticceria Pagani in Parma, Italy. It also details his education and training, including an accommodation and food services degree from 2005 to 2008. His personal skills include Italian, English, and French language abilities as well as organizational, communication, and mentoring skills developed through his cooking experience.

1. Curriculum Vitae
30/10/14 © European Union, 2002-2014 | http://europass.cedefop.europa.eu Page 1 / 2
PERSONAL INFORMATION
Jacopo Allodi
Via Rimini 4, 43122 Parma (Italy)
+39 349 8917712
Jackyll86@hotmail.it
https://www.facebook.com/jacopo.allodi
Skype imalooser2
Sex Male | Date of birth 25 Feb 86 | Nationality Italian
WORK EXPERIENCE
EDUCATION AND TRAINING
JOB APPLIED FOR
Pastry-cook
1 Feb 08–Present
Pastry-cook
Antica Pasticceria Pagani Borgo XX Marzo, 43121 Parma (Italy)
https://www.facebook.com/pages/Antica-Pasticceria-Pagani-Parma/131407260233762?fref=ts
-Cake and pastry making
-Sandwiches and some kinds of bread making
Accommodation and food service activities
1 Aug 05–31 Jan 08
Cook
1 Michelin star Restaurant ” Al Tramezzo”, Via del Bono - Parma (Italy)
http://www.altramezzo.it/
-Pastry chef ( Cakes, ice cream, mousse, decoration)
-Sous chef (preparation of pasta, meat and fish, main courses second courses, breadsticks, focaccia, smoking salmon)
-Kitchen aid (preparation of cold dishes, entreès, meat and fish)
Accommodation and food service activities
1 Jun 03–1 Sep 03
Cook
Trattoria Air Tosco, Parma (Italy)
- Sous chef (preparation of entrèes, salads, main courses, grilled meat, desserts)
November 2014
Ice cream making experience

2. 30/10/14 © European Union, 2002-2014 | http://europass.cedefop.europa.eu Page 2 / 2
PERSONAL SKILLS
Gelateria “Caraibi” Parma - Italy
Little ice cream making experience
March – May 2010
Bread making apprentice class
Molino Grassi – via Emilia Ovest – Ponte Taro (PR) - Italy
Sweet and salty croissant, some kinds of bread, focaccia and puff pastry pretzels
March – April 2009
Pastry apprentice class
Pasticceria “Delizie di Ori” – Via Paradigna (Parma) - Italy
Cakes and tarts making and decoration
Chocolate processing and chocolates making
Pastries making
1 Sep 00–20 Jul 05
Accomodation and food services Technician
Evaluation 100/100
EQF level 5
Accomodation and food services high school "G. Magnaghi", Salsomaggiore Terme (Italy)
Cooking , Pastry, English , French Math History Italian Chemistry Biology
Economy
Mother tongue(s)
Italian
Other language(s)
UNDERSTANDING
SPEAKING
WRITING
Listening
Reading
Spoken interaction
Spoken production
English
B2
B2
B2
B2
B2
French
A2
A2
A2
A2
A2
Levels: A1/A2: Basic user - B1/B2: Independent user - C1/C2: Proficient user
Common European Framework of Reference for Languages
Communication skills
-Good communication skills improved thanks my travels and waiter experience
-Frenquently chat with American friends to improve my english
Organisational / managerial skills
- good organisational skills gained during my cooking experience in various restaurants
Job-related skills
- Mentoring skills (i was responsible for the training of apprentices)
Other skills
-American tv series lover in original language
-football player, crossfit, volleyball gym
-Passion for discovery and cooking new recipes pastry
-Travel abroad (USA, rest of Europe)
Driving licence
B