🇬🇧 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 Federico De Silvestri, pizza chef pluripremiato specializzato in pizza gluten-free (ITALIANO)
Connecting the doughs
1 hour 7 minutes
3 years ago
Intervista a Federico De Silvestri, pizza chef pluripremiato specializzato in pizza gluten-free (ITALIANO)
🇮🇹 Nella trentaduesima puntata di Connecting the Doughs intervistiamo Federico De Silvestri, pizza chef pluripremiato, proprietario della pizzeria Quattrocento a Marzana (Ve), nonche’ master istruttore alla Scuola Italiana Pizzaioli. In questa bella intervista, Federico ci raccontera' del suo percorso professionale che lo ha portato a vincere molteplici premi come pizza chef nel mondo e della sua grande passione per la pizza senza glutine. Federico ci raccontera' anche della sua e...
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...
