February 21st-23rd: 8:30am to 5:30 for three (3) consecutive days.
INSTRUCTORS: John Arena, Jonathan Goldsmith and Scott Wiener
Introduction
If you have missed it last time, you don’t want to miss it this year!
John Arena, Jonathan Goldsmith, and Scott Wiener return to teach at Pizza University in a hands-on immersion into the world of pizza making.
This 3-Day exploration covers the essentials of managing a pizzeria professionally. If you are an aspiring amateur or an owner/operator in the first 2 years of operation, this series will help you to prepare and avoid the pitfalls that could derail your success.
In this course you will study the fundamentals of Menu Planning, Equipment Selection, Restaurant Design, Ingredient Selection, Dough Formulas and Management, Public Relations and Marketing, Restaurant Math Principles, Exploring Industry Trends, and the Essentials of Hand-Crafted Neapolitan and New York Style Pizza.
This class is composed of a theoretical and practical section.
You will receive:
- Pizza University Certificate
- Apron
- Chef’s Jacket
- Swag Bag
The class will consist of both theory and hands-on guide practice.
Covid-19 protocol in place.
Chef John Arena
Chef John Arena is a Brooklyn born pizza maker with over 5 decades of experience.
As the creator of America’s first 3 credit university-level course for aspiring pizza entrepreneurs, he has traveled extensively around the world as a student, guest lecturer, and consultant to the pizza industry.
John has introduced thousands of pizza makers of all experience levels to the joy of making pizzas.
His students have gone on to open successful pizzerias across the US and around the world. His top pupils have even been awarded dozens of medals in pizza competitions, including 3 world championship medals at the International Pizza Expo.
Chef Jonathan Goldsmith
Jonathan Goldsmith’s first lessons in food, hospitality, and the significance of shared meals were cultivated in his childhood, growing up in New York. Jon moved to Italy with his wife and daughter in 1988 and studied under the Maestro Pizzaiolo Enzo Coccia, before returning to the United States and opening his restaurant, Spacca Napoli, in Chicago’s Ravenswood neighborhood in 2006.
Spacca Napoli is consistently acknowledged by major publications and television stations worldwide and even spoken about by food writers and pizza historians Craig Whitson, Daniel Young, and many others who have included Spacca Napoli in their books on pizza. Spacca Napoli is a six-time recipient of the Michelin Bib Gourmand award, is Zagat-rated, and was awarded Italy’s 50 Top Pizza award for Best Neapolitan Pizzeria Outside of Italy in 2018. Jonathan has been a longtime judge at many competitions including the Las Vegas International Pizza Expo.
Scott Wiener
Scott’s love for pizza began in suburban New Jersey, where weekly pizza runs created a subliminal dietary requirement. A simple love of pizza turned into an obsession as he realized the history, science, and culture of pizza ran much deeper than previously thought.
Weekly expeditions to historic pizzerias stirred up interest among family and friends, leading to an epic birthday party celebration that involved a school bus, a megaphone, and 26 friends. Six months later, Scott launched Scott’s Pizza Tours as a way of channeling his desire to teach the deeper story of pizza. Now, Scott is a full-time pizza enthusiast, sharing his love with inquisitive pizza lovers. Beyond running pizza tours, Scott also writes an award-winning column for Pizza Today Magazine, contributes to PMQ’s Pizza Magazine and PizzaMarketplace.com and judges pizza culinary competitions across the planet.
Certificate & Chef Swag
A Pizza University certificate and cool chef swag.
Chef Jacket and Apron
You’ll receive a Pizza University apron and chef jacket.
Networking
Connect with fellow pizzaiolos and restaurant owners.
