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.

Best known for: Guiding four successful food and beverage startups in mid-Vancouver Island, serving as stagiaire at Michelin-recognized Pizzeria La Notizia in Naples, opening Riso Restaurant, opening Camas Restaurant to offer event and catering menus and cooking classes.

Chef Michael Angeloni, executive chef at 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.

Best known for: Serving as head pastry chef at Splendido in 2008 under mentorship of David Lee, training at The Black Hoof under Grant Van Gameren, assisting with opening several successful restaurants including F’Amelia and The Hoof Café, partner and consultant for meal kit service Chefdrop.

Chef Tracey Muzzolini will join us from Christies Bakery, which she co-owns 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.

Best known for: With brother Blair taking over their family’s 90-year-old bakery and expanding it to include a restaurant serving wood-fired Napoletana pizza, competing in the “Baguette and Specialty Bread” category with Team Canada in 2007 for the Coupe du Monde de la Boulangerie, serving as a judge on The Food Network’s Wall of Bakers.