EK
Ernst Knam as Pastry cook…
Only a single, Sweetest Passion: The Creativity.
Ernst Knam as Chef…
Only a single, Greatest Passion: The High Quality.
Ernst Knam as Adviser…
Only a single, Concrete Passion: The Professionalism.
Gualtiero Marchesi has said:
“I know Ernst for his professionality and for his kindness of mind makes him a rare person.
His shop in Milan may seem like many others, but in reality it is a laboratory of sweets where often real masterpieces are born. Ernst is perhaps a little bit crazy, as only the artists know to be, but always grateful and full of attention.
And it is with pleasure that I dedicate these lines to Ernst, just because I am sure that professionality and humanity can form an “unattainable” mix.
Who is Knam:
Ernst Knam was born in Tettnang (Germany) on the 26th of December 1963. After receiving his diploma at the German Hotelier Institute, he began to work in catering with the focus on pastry. His first experience was in Germany in Kressbronn at the Pastry Marschall, where he did his apprenticeship for two years.
Later, during the military service of two years, he attended apprenticeship cooking, quickly making a name for himself as commis patisser in 1986 at the Bayerischer Hof, then in 1987, in Scotland at theGleneagles Hotel (1 Michelin star, restaurant Eagles Nest).
His experiences continued in 1987-1988 at Dorchester in London (2 Michelin stars restaurant Terrazze) with Anton Mosimann and then in 1988-1989 in the same role at the Noga Hilton (2 Michelin stars Restaurant Le Cygne) Geneva. He arrived in Italy in 1989 and, after a short parenthesis at the Restaurant Rosmarino del Relais Chateau Meridiana di Garlenda, began working as chef patissier in Milan in the restaurant of Gualtiero Marchesi (3 Michelin stars) where he remained until 1992.
During these years he participated three times, at the prestigious Toque d’ore competition in Lucerna, in Switzerland, winning twice in the Pastry category and once third in the Kitchen category. Also in 1992 Ernst opened his pastry shop “L’Antica Arte del Dolce” in Milan and, since 1996, he also offers a catering service with his company “La Nuova Arte del Catering” in Milan.
Not more just sweet, but dishes of all kinds, with menus from the classic to more imaginative, following the inspiration of the chef and the willingness of his customer.
In 1998 opened in Milan "Il Mondo di Knam", consulting firms, and in 2004 the "Giolito Italia Srl", creating ice cream free of dyes and preservatives, for the retail and wholesale.
During this period he participated also at several prestigious competitions obtaining: 1st place Pastry cook of the year in Italy; 1st place in the cakes category in Brussels in 2004; 3rd place in the chocolate category with white chocolate and strawberry mousse and even in Brussels 2004; 1st place for a recipes with Brachetto d' Acqui wine in 2004 in Acqui Terme; 1st place for recipes of snacks 2004 in Rimini; 1st place for recipes of snacks in Cancun, Mexico in 2004.
In 2005 he obtained 2nd place for pralines at the Sigep of Rimini and in 2005, Europameisterschaft Lyon (France) he won the 1st Special Jury Prize for snack recipes. For the second consecutive year in 2005 he won 1st place for the recipes with Brachetto d'Acqui in the competition held in Acqui Terme.
In 1998 his first book Soufflè was awarded Best Pastry Work in a foreign language by the International Cookbook Review.
In 1999 his second book "Dessert al piatto", and in October 2000, the publication of his third book "Terrine d’autore".
His publications continued in 2002 with " Cucinare con la birra ", in September 2004 with "Pasticceria salata" and in January 2005 with "Panini".
In January 2006 Mondadori published two new books: : “L’Arte del Dolce” and “Il pesce creativo”.
How I arrived at my profession?
I was born in a family of florists, but my passion was, since I was a little boy, Haribo, it were perhaps an omen, a street filled with sweetness which still today communicates me emotions and pleasure.
I tried to pursue a profession, that could enhance my imagination and my curiosity for everything that surrounds me.
To convey these feelings to curious people and connoisseurs is one of the most beautiful experiences I ever had.
Why I enjoy my profession?
I have the opportunity to make sweets as I wish. It’s a profession in which you can’t be bored. Every day you can create something new. You have to do it with love, otherwise you don’t release anything!
The only negative thing is, that for a brilliant job are required hours and days that the customers asks to be done in 2 minutes.
With this work, I have had the opportunity to travel around the world because in every corner of the globe there are hotels where I could work. Unfortunately I did it for a too short a time, but very intensely.
You must love this profession if you want to do it well and you should be a little crazy because you always know when tomorrow begins, but never when it ends. Eight hours a day is a phrase you do not know and you do not need.
ITALIAN CHOCOLATE MASTER 2007
1° Prize (gold medal) for the best dessert of the mystery / mystery box
2° Prize to "The Italian Chocolate Master" for sculpture art
ITALIAN SANDWICHES CHAMPIONSHIP
At the recent Italian sandwich championship Bar Festival Rimini, organized by Bar Giornale, Ernst Knam arrived 1° in among 35 competitors for the best sandwich, while his collaborator Gabriele Benamati arrived 4°. Ernst Knam will defend the Italian colours at the world championship in Paris on March 2007.
BRUSSELS: GRAND PRIX OF PASTRY 2004
All confectioners and chef patissiers were able to participate in 3 different categories for the 2003-2004 Grand Prix, the prestigious Bar Giornale event dedicated to the professionals of sweet:
Torta della Casa, Chocolate Cake and Pastry of the Year.
The authors of the 45 best recipes selected by a jury of experts have participated in the final in Brussels, capital of Belgium and international capital of chocolate.
The Jury of Honour composed by Danilo Freguja, Luigino Masala and Angelo Mugolino proclaimed:
L’Antica Arte del Dolce di Ernst Knam
Best Pastry of the years 2003-2004
The Chocolate Mousse and Peas of Camilla Beltramelli
(Team " L’Antica Arte del Dolce di Ernst Knam” )
Best innovative cake of the years 2003-2004
The White Chocolate Mousse and Strawberry of Clare Bozzi
(Team " L’Antica Arte del Dolce di Ernst Knam” )
Third Chocolate Category Winner of the years 2003-2004
Sponsors of the Grand Prix notes companies Luxardo, Moak, Dito Sama.
RIMINI: SNACK FESTIVAL 2004
Tuesday, the 25th May 2004 Ernst Knam won the prestigious event organized by Bar Giornale, dedicated to professionals in the field.
Best of Sandwich Snack Festival 2004
The first three classified in three categories, salads, cold dishes, Sandwiches, will participate in the final of November in CANCUN, Mexico.
