The hospitality industry is not for the faint of heart, Buddy Valastro shared, especially family businesses. You guys have to find your niche, find what you love, or it ain’t gonna work.” He then encouraged the audience to find their own version of cake decorating, saying, “Because I love what I do, I am successful and I want to be there and do it every day. I cried and I said, ‘wow, if my dad could see this.’ When I started cake decorating, I couldn’t even dream of making anything like this.” It was 22 feet long, weighing 2000 pounds, and we had engineered the lights to work through this blown sugar. “So I made this cake and then I stepped back, and we worked for three days on it. “There are two cakes that I ever made in my life that made me cry,” Buddy Valastro said as a photo of a massive cake shaped like a dinosaur was projected behind him. Now, his creations have been featured in magazines, on television programs and have won countless awards. Once the cake is finished, he feels a deep sense of pride and satisfaction. Soon, he began to approach decorating like an artist approaches a canvas, sharing that he gets into “the zone” where it is just him and the cake and he can feel like a carefree kid again. At the start, it was just the classic buttercream roses and piping that his family’s bakery had always done. It was around the year 1990 when Buddy Valastro first started cake decorating. Turn that switch on so that you can be successful because I think that’s the secret sauce or the perfect recipe.” What I want you guys to get out of this conversation is to learn about yourself, about what you’ve got inside you. “I wanted to lead with that,” he continued, “because I think that’s a big part of the success of the business. I always tell my employees when they come to work for me that, ‘I’ll never ask you to make more sacrifices than me, I’ll never ask you to work harder, I’ll never ask you to stay later than me and I’ll never ask you to do something that I wouldn’t do.’ “I was showing my employees that, no matter what, I make the sacrifices. “This morning, instead of sleeping in at my house, I was there, I was on the line,” Buddy Valastro said. setting up the lines at the Carlo’s Bakery factory. He gave the students, primarily aspiring hospitality professionals or entrepreneurs, several pieces of advice from his own experience in the industry.īuddy Valastro led off his lecture by explaining why he was wearing his white baker’s outfit instead of a suit to the presentation. After this presentation, Buddy and Sofia Valastro led a private cake decorating demonstration in one of UD’s unique learning spaces, Vita Nova.ĭuring his presentation, Buddy Valastro shared the story of his family’s business and how he was able to take over at only 17 years old and bring the company to new heights. Today, the first in the fifth generation of Valastro bakers, Buddy’s eldest daughter Sofia Valastro, is entering the family industry by pursuing her bachelor’s degree in hospitality business management at the University of Delaware’s Alfred Lerner College of Business and Economics.īuddy Valastro visited UD’s campus in Newark, Delaware on November 2nd to speak to students in the Hospitality and Sport Business Management Department as part of the Paul Wise Executive in Residence Speaker Series. He has also made a name for himself in the entertainment business as “The Cake Boss” with several successful television shows, including nine seasons of “The Cake Boss” filmed at the original Carlo’s Bakery in New Jersey. Bartolo “Buddy” Valastro, P25, is a fourth generation baker who has spent the past 20 plus years expanding his family’s business, Carlo’s Bakery, into a franchise with over 10 locations nationwide as well as robust online sales.
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