The class on Salad Pizza Wine will offer some delicious classics from the book.
From Montreal's Very Own!
Jonathan grew up in the restaurant business. Hanging out in the kitchen of his father's restaurants, because that's where the action was, he developed a passion for food from a very young age.
Jonathan began his cooking training at the Culinary Arts program at Vancouver Community College and learned the basic principles of classical French cuisine, during a three year apprenticeship at Vancouver’s Le Petit Genève under Gerhard Pichler.
After obtaining his Red Seal, Jonathan moved to Hong Kong to work at his family's restaurants where he learned many different styles of cooking including German, Russian, Spanish, and Chinese.
After two years in China, Jonathan moved to Montreal and he was the Sous Chef at a restaurant in Old Montreal. But Jonathan’s long-time dream was to not only cook, but to teach others of the joy of cooking and this became a reality with the opening of Appetite for Books.
Pizza al padellino is a type of pizza that is baked in small, round pans. Typically served in Torino, pizza al padellino has a thick soft crust, that gets slightly browned on the outside when baking. A pizza that gets crunchy and golden on the bottom but stays soft and chewy on top. It can be...
There’s something about the chewy dough, tangy tomato sauce & melted cheese. The possibilities that come with a single slice & its toppings. The best part about this recipe is the dough pretty much does all the work for you in the bowl over night!
Chef Antonia Maceroni of Cotta Catering will teach you how to make pizza dough from scratch.
Learn everything about making the perfect pizza with vegan Chef, Fraser of That Planted Fork
Professional Program - For all the food service and hospitality professionals looking to greater understand the process of creating high-quality doughs, to hone their skill and to expand their technique. Explore new pizza preparation methods to offer the utmost quality and service to your customers
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