🇬🇧 In the 42nd episode of Connecting the Doughs podcast, we interview Karol Jezierski, Head Pizza Chef at Augusto pizzeria in Chester (UK). In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino". Karol will share his career development since he arrived in the UK from Poland when he was only 19 years old working as a...
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🇬🇧 In the 42nd episode of Connecting the Doughs podcast, we interview Karol Jezierski, Head Pizza Chef at Augusto pizzeria in Chester (UK). In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino". Karol will share his career development since he arrived in the UK from Poland when he was only 19 years old working as a...
Interview with Xavier Ballester, Director at Angel Investment Network on finding investment to grow your pizzeria business (ENGLISH)
Connecting the doughs
43 minutes
4 years ago
Interview with Xavier Ballester, Director at Angel Investment Network on finding investment to grow your pizzeria business (ENGLISH)
🇬🇧 In the twenty-third episode of Connecting the doughs, we interview Xavier Ballester, Director of Angel Investment Network’s broking division, an online platform connecting startups with a global network of angel investors. Just to give you a bit of context, in 9 years they have helped over 400 start-ups and expanding companies raise around £100 million - an average of £300k per investment. Xavier will tell us all about what you need to know if you’re looking for investment to g...
Connecting the doughs
🇬🇧 In the 42nd episode of Connecting the Doughs podcast, we interview Karol Jezierski, Head Pizza Chef at Augusto pizzeria in Chester (UK). In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino". Karol will share his career development since he arrived in the UK from Poland when he was only 19 years old working as a...
