…celebrating Our 4-12 months Anniversary!
Guess who simply turned 4! Regardless of the pandemic and different unexpected obstacles, we’re proud to report that we’ve awarded 300 Pizzaiolo certifications since we opened our doorways. We’ve labored diligently to advertise the artwork of pizza-making and to make it possible for it will get the respect that it deserves. As well as, we’ve enabled cooks, hobbyists, and restaurant house owners alike the true methods and suggestions that they should survive and thrive in at present’s market.
Throughout his opening remarks on the celebration, our Co-Founder and CEO, Francesco Marra, mentioned how vital the pizza trade has change into in america in simply over 100 years for the reason that first pizzeria was opened in New York. Francesco talked about that regardless of the big quantity of income that the pizza trade produces yearly, enough pizza-making and pizza enterprise training was lacking. For that reason, he and his brother, Co-Founder Enzo Marra, frequently intention to fill the academic hole whereas giving again to the neighborhood on the identical time.
On July 13, we celebrated our fourth anniversary with a Meet and Greet occasion with celeb chef Chef Francisco Migoya, the Head Chef at Modernist Delicacies, and creator of the Modernist Pizza ebook sequence. Chef Francisco was additionally with us for a category on the totally different types of Neapolitan pizza that he realized about and created whereas writing Modernist Pizza. His large quantity took a workforce of 25 individuals and 4 years to write down, so like us, he had an excellent purpose to have fun too!
Chef Francisco Migoya, who grew up in Mexico Metropolis, immersed within the cultures of his mother and father: American, Italian, and Spanish, thanked us for our efforts in elevating the standing of pizza-making to the revered place it deserves within the skilled kitchen. Throughout his class, he taught hands-on strategies, recipes, and methods, together with the historical past of Neapolitan pizza and the way it turned one of the crucial well-known pizza types on the planet. Chef Francisco’s biography is as inspiring as his pizzas are. The flavors of his household’s cooking and of his neighborhood have been integral to his life, encouraging an early love of delicacies. Whereas attending the Centro de Estudios Superiores de San Angel College in Mexico Metropolis, he obtained a full scholarship to check gastronomy on the Lycée d’Hotellerie et de Tourisme in Strasbourg, France. After shifting to New York in 1998 and dealing in savory kitchens, Migoya finally answered a newspaper advert for a Pastry Prepare dinner place at The River Café in Brooklyn, the place he instantly related with the world of sweets. He then went on to work because the Pastry Chef at Veritas in New York Metropolis, the Govt Pastry Chef at each The French Laundry and Bouchon Bakery, and as a Professor at The Culinary Institute of America in Hyde Park, New York.
We have been proud to host him for our 3-Day Intensive “Conventional, Modernist, and Neo-Neapolitan” Pizza Class from July thirteenth to July fifteenth.
Our anniversary celebration fare consisted of a few of our favourite traditional combos, charcuterie boards, fruit and cheese platters, and an array of piping scorching pies that ranged from candy to savory. From the ever-present Margherita pizzas to these topped with thinly sliced Prosciutto and improbable Grande cheeses, to chocolate dessert pizzas, everybody was pleasantly glad, even earlier than we minimize the cake!
Thanks to everybody who is part of the Pizza College household. We recognize our Instructors, Ambassadors, Crew Members, Companions, and Patrons. Your assist means the whole lot to us.
Right here’s to many extra years to return! Viva la pizza!