We had the good fortune of connecting with Emiddio Isernia and we’ve shared our conversation below.
Hi Emiddio, we’d love to hear about how you approach risk and risk-taking
I see risk taking as a necessity to grow and to find new goals to achieve, a tool to measure and understand our own potential.
If I think about how I act in life and how my career has gone so far I can connect the two.
When I reach a goal, the joy and enthusiasm doesn’t last long and soon I have to find something else to keep going.
It is like if there are no risk, even a bit of “struggling”, it doesn’t seem to be real, almost like I can’t savor the final “scope” of what I just did, and so I keep going on.
It is sometimes painful and hard, but in those few moments of joy I can say all the effort was worth it.
Let’s talk shop? Tell us more about your career, what can you share with our community?
I started working as a pastry assistant during the summer break from the Culinary School back in Italy when I was fifteen and I kept doing that until I was eighteen. I worked in very nice Hotels and Restaurants on Amalfi Coast, then I started walking my way up to become Pastry Chef.
I went to Venice to join a relais Dessert Pastry Chef team and I returned to my native Naples where I worked with a master Chef member of the Italian Pastry Academy
In 2013 I competed in the Italian edition of the World Chocolate Master and I won the prize as best revisited Tiramisu and as Best Chocolate Cake.
In May 2013 I decided to move to Vancouver to have an international experience, and I fell in love with the city and decided to stay.
After 3 years from my arrival in Vancouver I decided to start Antise Vancouver, and the first two years were like walking on quicksand!!
It took a while to find stability and to understand what I wanted Antise to be. All this time and challenges helped me to shape Antises and to come up with the backbone message we want to send.
We want to tell people that good things are “SIMPLE & FRESH”.
Simplicity doesn’t have to be interpreted as obvious, but as the outcome of knowledge and balance.
All we make at Antise Vancouver is the result of endless study and struggle.
The pastry world is so vast; it is a mix of chemistry, biology, art and much more, it really depends how deep you want to go.
We took all these aspects into account and came out with our product line.
Fresh because we only produce what is ordered so that we can deliver to the customers the best quality and at the same time we can better organize our production and workflow.
We believe that a cake or a baked good is a ” MOMENT OF PLEASURE” and in order to deliver that moment we need to make it just for you, when you need it.
We have on purpose never been involved with the latest “pastry trend” but always tried to follow our principles and lines and keeping questioning our products and modus operandi, trying to offer something unique.
It’s not been easy and there is always a learning curve, but I can certainly say (after 6 years) that we do have an identity.
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Having a friend coming to Vancouver……
Day 1- bike tour from Granville Island to Stanley Park, during a spring sunny day is regenerating.
Day 2- breakfast at Antise and “spend some time with me, “let me show what your friend is making”, then you have the afternoon off…..
Day 3- hike and visit Joffre Lake
Day 4- wine tour in Okanagan Valley
Day 5- spend one day in Penticton and relax on the lake.
Day 6- breakfast at Horseshoe bay, then we go to Tofino and try to surf, camp overnight then back to Vancouver.
Day 7- get a nice relaxing afternoon at home and have dinner at Kissatanto or Published on Main.
Then, bye bye my friend, time to go back to work…
Who else deserves some credit and recognition?
I moved from Italy to Vancouver 9 years ago with my wife.
Since then I have interacted with a large number of people that directed and assisted me while I was exploring new venues to establish the business .
The person who more than everybody else deserves credit is certainly my wife; although she’s in a completely different field, she’s tough and willing to take with me some challenges and risks, and she’s been extremely encouraging and supportive in what I did and what I’m going to do.
Then all the people that I have been working with, my coworkers, Antise’s customers ,all of them every day teach me something and I’m always open to get advice and analyze different points of view and take the best of all the people I meet on my way.
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