🇬🇧 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 Piero Gabrieli, Direttore Marketing di Farina Petra Molino Quaglia (ITALIANO)
Connecting the doughs
31 minutes
3 years ago
Intervista a Piero Gabrieli, Direttore Marketing di Farina Petra Molino Quaglia (ITALIANO)
🇮🇹 Nella 36esima puntata del podcast Connecting the Doughs, intervistiamo Piero Gabrieli, direttore marketing di Farina Petra Molino Quaglia che da quattro generazioni è al centro di una filiera produttiva sostenibile ed innovativa supportata da una comunicazione davvero all'avanguardia. Durante l'intervista sveleremo la storia e le basi sulle quali si fonda il successo dell’azienda Veneta, della collaborazione virtuosa con agricoltori e grandi pizza chef italiani, dell'università...
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...
