Canadian Pizza Virtual Innovation Day
February 4, 2021 at
Canadian Pizza is hosting a real-time virtual Pizza Innovation Day to help you shake things up in your pizza kitchen. We’ll have demonstrations of pizza styles and techniques, interviews with cutting-edge pizza chefs, and the latest pizza-focused products, equipment and services. Join us as we explore styles, techniques, regional specialties and unexpected ingredient combinations to help you delight customers and give your business an edge!
This event is FREE to participants.
Here’s a sneak peek of chefs joining us for demos and Q-and-A . . .
- Diana Cline, Diana’s Cucina & Lounge, Winnipeg – Releasing your creativity!
- Michele Casale, Redipizza Inc., Montreal – Roman pizza!
- Giuseppe Cortinovis, Ignite Pizzeria, Vancouver – Biga, the mother of all doughs!
- Cory Medd, Two Guys and a Pizza Place, Lethbridge, Alta. – Word of mouth marketing!
- Marietta Cini, Pizza Lab Inc., Vaughan, Ont. – Elements of a winning take-home pizza kit!
- Joe Leroux, Amadio’s Pizza, Port Credit, Ont. – “Down Under” with cheese on the bottom!
- Wayne and Jocelyn DeGroot, Zen’Za Pizzeria, London, Ont. – Experimenting with health-forward pizza!
And finally . . . YOU? Do you have a short video demonstrating a technique, ingredient combination or signature pizza you think may benefit or inspire other pizza chefs and operators? We have room for a select number of videos in our On-Demand section, available for viewing following the program. To be considered, email editor Colleen Cross: firstname.lastname@example.org
Stay tuned: Agenda and demo times coming soon!
1:00pm - 1:10pm
Opening Remarks and Housekeeping
All pizza chefs need time to “play” in the kitchen, develop new recipes and test them on customers. At a time when many operators are paring down menus for takeout, we know there is always a place for experimentation – and that’s where Canadian pizzerias shine. Enjoy this interactive afternoon with some of Canada’s most creative, talented and innovative chefs!
Colleen Cross, Editor, Canadian Pizza
Are you looking to beat the winter doldrums by shaking up your menu? In need of inspiration? Look no further. Seasoned pizza chef, operator and consultant Diana Cline delves into the process of experimentation, how chefs and operators can tap into their creativity and how these strategies have helped her – and can help you – produce bestselling and award-winning signature pizzas.
Diana Cline, Diana’s Cucina & Lounge, Winnipeg
Past Chef of the Year Joe Leroux describes the conception and execution of his Australian-themed “Down Under” pizza where he literally flips the cheese pizza on its head by baking the cheese on the bottom.
Joe Leroux, owner, Amadio’s Pizza, Port Credit, Ont. | Colleen Cross, Editor, Canadian Pizza
Join 2019 Chef of the Year Michele Casale in his kitchen at Redipizza Inc. in Lasalle, Que., where the gregarious chef will explore the key elements of Roman pizza: stretching in the pan, transporting, baking and topping. During baking Michele will have time to interact, so bring your questions!
Meeting the needs and surpassing the expectations of all customers, including those with special dietary requirements, is a badge of honour for Zen’Za Pizzeria, London, Ont. High-energy, creative power couple Wayne and Jocelyn DeGroot, owners of Zen’Za Pizzeria, shine a light on how they work within the limits to create pizzas with limitless appeal.
Wayne and Jocelyn DeGroot, owners, Zen’Za Pizzeria, London, Ont.
2:30pm - 2:40pm
When the pandemic struck in March 2020, Pizza Lab Inc. in Vaughan, Ont., stepped up its custom pizza kit business big time, offering creative and gourmet options for a customer base that grew to include pizza lovers from far-flung counties. Owner Marietta Cini describes what goes into her well-received kits and the marketing that has helped new customers find them.
Marietta Cini, owner, Pizza Lab Inc., Vaughan, Ont.
Whether you know it as poolish, sourdough starter or biga – it’s the mother of all doughs! 2018 Chef of the Year Giuseppe Cortinovis will talk pre-fermentation. Using a biga ¬– similar to poolish but drier – adds complexity to a dough's flavour and is often used in crusts and breads that need a light, open texture with holes. Giuseppe will share a unique biga recipe he has developed for SuperChefs Cookery, a non-profit group that empowers children to combat obesity and take questions on biga. Not to be missed!
Giuseppe Cortinovis, Ignite Pizzeria, Vancouver
Word-of-mouth marketing is essentially a free, targeted and trustworthy form of advertising that can help put your pizza place on the map. The tricky part is, you can’t buy it and you need to work really hard to build it! Gets valuable tips on how to do that during very challenging pandemic from award-winning chef and experienced operator Cory Medd.
Cory Medd, owner, Two Guys and a Pizza Place, Lethbride, Alta.
ON DEMANDChef demos
And finally . . . YOU? Do you have a short video demonstrating a technique, ingredient combination or signature pizza you think may benefit or inspire other pizza chefs and operators? We have room for a select number of videos in our On-Demand section, available for viewing following the program. To submit a video for consideration, email editor Colleen Cross: email@example.com
Pizza-Focused Products, Videos, Services and Expert Advice!
The Product Showcase will be available all day during the live event and will continue to be available after the event has wrapped up.