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Congratulations to our first Montreal Pizza Chef of the Year, Bart Nadherny, co-owner with wife Kim of Son of a Peach Pizzeria in Burlington, Ont.!
- Colleen Cross, Editor
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Mirko D’Agata, executive chef at Montreal-headquartered Pizzeria No. 900, won the Pizza Napoletana division at the International Pizza Challenge during the 2025 International Pizza Expo in Las Vegas.
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Food and Beverage Atlantic will present a two-day masterclass in Moncton, N.B., aimed at equipping small and medium-sized food and beverage businesses with tools to lead in times of change.
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Canadian food trucks are adding to their menus common ingredients that can be used in multiple applications, Technomic suggests its latest research focused on 2024 data.
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Whole Foods Market has graduated 121 store staff from its Pizzaioli Apprentice Program, a hands-on culinary training program designed to build expertise in artisan pizza-making and enhance customer experience in stores.
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In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen.
» Shop now...
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How is your pizza's gum line? For some operators, this area is a big problem and the main reason for inconsistency in your product. Our Pizza Chef columnist Diana Cline explores common pitfalls and shares valuable tips to improve the border between crust and toppings.
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Micromanaging often comes from a desire to help, avoid mistakes or ensure high standards, writes Kate Zabriskie. The staffing and training expert poses questions that will help you see if micromanagement is sneaking into your leadership style and provides solid advice to help you break the habit.
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From crunchy pork rinds to silky, soft brie, texture innovation in pizza is on the rise. In a special report for Canadian Pizza, Jane Dummer, RD, explores how consumers are demanding interesting sensory experiences in their food choices.
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Bakery Showcase welcomed more than 2,000 bakery owners, operators and their teams, manufacturers, suppliers, experts and college-level baking and pastry students April 14-15 at the Montreal Convention Centre.
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The Newfoundland and Labrador government's budget provides for up to $10 million for a restaurant loan guarantee program to assist locally owned restaurants and $1 million to increase wholesale pricing discounts on wine, spirits and ready-to-drink beverages for licensed bars and restaurants.
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Pizza Hut Canada has announce a three-year partnership with non-profit entrepreneurship organization Startup Canada to create opportunities for Canadian entrepreneurs.
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A new report from Technomic encourages pizzeria and restaurant operators to examine their menu items to identify items that will satisfy their customers, answering such questions as "What are the risks of removing menu items?"
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Pizza Pizza’s new campaign made an attention-getting drop to a Toronto neighbourhood to launch its "XXL" pizza.
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| Celebrating 30 Years of Canadian Pizza: A Look Back |
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From our library, in 2023, enjoy this look back at our interview with Mirko D'Agata, executive chef at No. 900 Pizzeria Napolitaine and, as of March 2025, the newly crowned champion of the Napoletana division at Vegas Pizza Expo.
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Do you build your pizzas with the cheese on the top of the toppings, or do you put the cheese on the bottom? This informative 2019 column from Pizza Chef Diana Cline did a deep dive into pizza layers.
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June 17, 2025 | Northern Alberta Institute of Technology | 11762 - 106 Street Edmonton, AB, Canada, T5G 2R1
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