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Partnering with the Baking Association of Canada, Canadian Pizza magazine presents a virtual check-in with top pizza chefs in Canada to learn how they are innovating with crust and toppings. Learn techniques and styles, explore novel ingredients and gather ideas you can use to refresh your own pizza operation. Join us!

It’s all happening on Monday, Sept. 26 – 1:00-2:00 p.m. Eastern Standard Time (Ontario)
2:30-3:30 p.m. Newfoundland
2:00-3:00 p.m. Atlantic (Halifax)
12:00-1:00 p.m. Central (Winnipeg)
11:00 a.m.-12:00 p.m. Central / Mountain (Regina, Edmonton)
10:00-11:00 a.m. Pacific (Vancouver)

Chef Sarah Wallbank, owner of Camas Fine Foods Inc., Nanaimo, B.C., will talk about drawing on the collective cultural influences of your community to create feature menu items, memorable dining experiences and a positive working environment. Crust + Toppings = Impact.

Inspired by his Italian roots and the rich history of his culture, Chef Michael Angeloni will discuss and demonstrate one of his specialities, the pillow-like pinsa, a Roman-style pizza not often seen at restaurants. Learn about this exciting pizza style featuring a specialized, fermented dough and rustic oval shape.

Chef Tracey Muzzolini will join us from Christies Bakery in Saskatoon. Using a wood-fired oven Muzzolini will demonstrate hand shaping techniques and show how controlling the fire affects the cooking of the pizza crust in the oven.

Moderators:
Colleen Cross, Editor of Canadian Pizza magazine
Martin Barnett, Special guest

Speakers
For the past 13 years Chef Sarah Wallbank has guided four successful food and beverage startups in mid-Vancouver Island. In 2011 Sarah was a stagiaire at Michelin-recognized Pizzeria La Notizia in Naples, returning to open and operate Riso Restaurant where the forno was at the heart of the business and the dining room.

Chef Sarah’s most recent endeavour has been Camas Restaurant, a Pacific northwest casual fine dining restaurant. Currently pizza features on Camas’s culinary event and catering menus, as well as in cooking classes.
Toronto-born Chef Michael Angeloni discovered his passion for cooking at an early age, leading to an apprenticeship at Oro while in high school. He graduated from Humber College’s culinary apprenticeship program in 2007, became head pastry chef at Splendido in 2008 under the guidance and mentorship of David Lee. Chef Angeloni then trained at The Black Hoof under Grant Van Gameren and went on to assist with several of the city’s most successful restaurant openings, including F’Amelia and The Hoof Café.

In 2011, at the age of 24, he became head chef at L’Unita Enoteca and was listed among the province’s “Top 30 under 30” by the Ontario Ontario Hostelry Institute. He was executive chef for four years at Grand Electric.

In 2016 Michael partnered with Yannick Bigourdan, Adam Teolis, and Dan Kennedy to create Open Concept Hospitality (OC Hospitality), which serves as the parent company of Amano Italian Kitchen, Amano Trattoria, Union Chicken, Uncle Ray’s Food & Liquor and Mikey’s Smash Burgers.

Since 2021, Chef Angeloni has been involved with prepared meal kit service Chefdrop, where he contributes dishes and acts as consulting chef and partner.
Chef Tracey Muzzolini was born into the baking business with her family-owned Christies Bakery that opened in 1932. Along with her brother, she took over the business in 1999 from her parents Ennio and Janet and expanded to open a restaurant serving Saskatoon’s first wood-fired Napoletana-style pizza.

After learning from world-class bakers at the Bread Bakers Guild of America, Tracey competed in the category of “Baguette and Specialty Bread” with Team Canada in 2007, for the Coupe du Monde de la Boulangerie. She brought this knowledge and experience to her Christies and is proud to have been one of the first in Saskatoon to offer artisan sourdough breads. They have a second location, Il Secondo, a successful bakery-bistro featuring a wood-fired pizza oven.

In 2022, she served as a judge on The Food Network’s Wall of Bakers, encouraging novice bakers. Chef Muzzolini is a member of the Baking Association of Canada and an educator with the Bread Bakers Guild. She is passionate about traditional baking methods and truly believes in passing on this knowledge in order to keep the baking profession alive.

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