By Canadian Pizza
It is with great pride and enthusiasm that we welcome you to the 3rd annual Canadian Pizza Show.
By Canadian Pizza
As the show’s host and media sponsor, we at Canadian Pizza magazine are particularly keyed up about the 2014 show.
As the show’s host and media sponsor, we at Canadian Pizza magazine are particularly keyed up about the 2014 show. It has really taken off since its inception – grown legs, if you will – and this year we are excited to have additional exhibitors involved, more attendees registered, and a greater variety of events on offer.
|Carlo Raillo, The Parlour Italian Kitchen & Bar|
We will bring you several outstanding speakers and panelists who will share their knowledge and expertise with you. This includes a special keynote address by Domenic Primucci, president of Pizza Nova, who will offer up insight into making your own business a greater success. There will also be a Dough Demo by Peter Jacobs, one of Canada’s only master bakers.
And, new to the show in 2014, is our Chef of the Year contest. While the competition is now in its 10th year, this is the first time that chefs will battle it out right on the show floor for the esteemed title of “Canadian Pizza Chef of the Year.” This year’s champion will win, among other prizes, a trip to Las Vegas to compete in the 2015 International Pizza Challenge at Pizza Expo.
We want to extend a very special thank-you to our great sponsors, exhibitors and speakers for their participation. It is their enthusiasm and support that make this an event of which our entire industry can be proud. Of course, nothing would happen without our attendees, so hats off to all of you. We hope you enjoy the show – and all of the delicious experiences in store for you!
– Canadian Pizza magazine
An Exciting Event
Winning Chef of the Year in 2013 was an amazing feeling for me and for the restaurant where I work!
The experience of winning was more than just personal since I make Neapolitan pizza, which has a different appeal than the thicker pizza that Canadians are used to. It’s great to see that the Neapolitan is making a large impact on this side of the Atlantic and it doesn’t look like it’s slowing down.
The winning trip to Las Vegas was amazing as well. I was able to compete with some of the best in the world and also see new trends and old friends who have the same business goals.
Thank you to Canadian Pizza for the amazing experience and the memories!
New at the show: Chef of the Year contest!
For the first time at the Canadian Pizza Show, talented chefs from across the country will compete for the title of ‘Canadian Pizza Chef of the Year’ during the Canadian Pizza Show. The event, which take places right on the show floor, is platinum-sponsored by Saputo Foodservice and Gold-sponsored by Moretti Forni.
|Chef Carlo Raillo, head pizzaiolo at The Parlour Italian Kitchen & Bar in Edmonton, won the title of Chef of the Year last year with his Hangover Breakfast Pie.|
The competition 2015 contest marks the 10th anniversary of this Canadian culinary showdown. The contest began in 2005, when it was a written recipe contest. In 2009, the format was changed to allow contenders to supply their pizza ingredients for assembly, bake and taste at the Moretti Forni showroom.
Canadian Pizza magazine is now proud to announce to the next step in the Chef of the Year challenge: pizzaiolos going head-to-head for a chance at the Canadian title. Let the flour fly!
Three winners will be chosen at this year’s event. The first-place champion will win a trip to Las Vegas to compete in a guaranteed spot in the finals of the “Traditional or Non-Traditional Category” at the 2015 International Pizza Challenge at Pizza Expo and a $1,000 cash prize. The second-place winner will also receive a trip and a guaranteed spot in the finals of one of the categories. The winner will choose which category he or she wishes to compete in, and the runner-up will default to the other of the two. For the first time this year, a third-place finisher will be recognized as well.
Accommodations, flight and admissions/registration fees for the first-prize winner and runner-up are included in the trip packages.
There will be one division in the competition, Open, and competitors may enter a pizza with any combination and number of toppings they choose. Pizzas must be traditional crust, round pies (no deep dish).
Contestants will have 20 minutes to bake and present their pizza to the panel of judges. Each entrant will be given a bake time and an additional 10 minutes of preparation time.
The judging panel is composed of impartial culinary experts, including chefs, food consultants and pizzeria owners.
Pizzas will be scored on the following criteria:
- Crust (texture, flavour, appearance, crumb, etc.)
- Toppings (Do the flavours complement each other? Bland, strong, appetizing, correct preparation, etc.)
- Creativity (innovation in ingredient preparation and use, “wow” factor)
- Bake (not burnt, undercooked, etc.)
- Presentation (visual appearance)
Come cheer on the chefs as they show off their skills on the show floor, starting at 9:30 a.m.
Past Chef of the Year winners
The Parlour Italian Kitchen & Bar, Edmonton
Pizzeria Libretto, Toronto
Two Guys and a Pizza Place, Lethbridge, Alta.
franchisee, Famoso Neapolitan Pizzeria, Edmonton