🇬🇧 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...
Intervista a Bernardo D'Annolfo, titolare di Educazione Napoletana e ideatore del progetto Pizza Space (ITALIANO)
Connecting the doughs
1 hour 5 minutes
4 years ago
Intervista a Bernardo D'Annolfo, titolare di Educazione Napoletana e ideatore del progetto Pizza Space (ITALIANO)
🇮🇹 Nella ventiseiesima puntata del podcast Connecting the Doughs, intervistiamo un ragazzo originario di Mondragone la cui passione per la pizza e creatività lo hanno portato a ideare e a portare a termine una missione veramente speciale: lanciare una pizza Napoletana nello spazio. Bernardo ci racconterà la storia del progetto 'Pizza Space' e del suo percorso professionale che lo ha portato ad aprire diverse pizzerie a Londra fino a diventare un vero e proprio imprenditore aprendo due pizze...
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...
