Artisan pizza webinar!

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Presented by

Are you curious about what’s going on in other professional pizza kitchens across Canada? Partnering with the Baking Association of Canada, Canadian Pizza magazine presents a virtual check-in with top pizza chefs across 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 on Monday, Sept. 26!

Speakers

Chef Sarah Wallbank

Chef, Consultant, Educator and Owner at Camas Fine Foods Inc., Nanaimo, B.C.

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.

Chef Michael Angeloni

Executive Chef, Amano Trattoria, Partner in Open Concept Hospitality, Toronto, Ont.

Chef Michael Angeloni of Amano Trattoria in Toronto 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

Co-Owner, Christies Bakery, Saskatoon, Sask.

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.

Baking Association of Canada
c/o 4-2380 Wyecroft Rd. Oakville, ON L6L 6W1
Telephone : 905 405 0288 | info@baking.ca | www.baking.ca