Culinary school
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STARTER SCHOOL
Concepts and approach to direct kneading, basics of food costs and explanation of the differences between direct and indirect kneading, to introduce the participant and future pizza maker to the intermediate course.
PRO SCHOOL
The Torromino method: the method that has saved me and many other companies from a whole host of problems. From optimising space to effectively managing different bakery products.
PLUS SCHOOL
Introduction to indirect kneading: Biga, Poolish and autolysis. We will study the differences between indirect kneading and the use of sourdough, learning when to use one or the other.
MASTER SCHOOL
With the Master School package, you'll also receive all the Starter, Plus and Pro level video courses, so you'll always have all my knowledge at the click of a button.