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Interview with Head (Pizza) Chef Karol Jezierski on transitioning from chef to pizza chef and managing Contemporanea biga dough (ENGLISH)
Manage episode 363700603 series 2824821
المحتوى المقدم من Pizzaiolo Tribe. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Pizzaiolo Tribe أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
🇬🇧 In the 42nd episode of Connecting the Doughs podcast, we interview Karol Jezierski, Head Pizza Chef at Augusto pizzeria in Chester (UK).
In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino".
Karol will share his career development since he arrived in the UK from Poland when he was only 19 years old working as a KP, the challenges to learn (fast) new ways of making dough through the ever so popular biga style, and how training and keeping a positive attitude has helped him in all these years. Enjoy!
In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino".
Karol will share his career development since he arrived in the UK from Poland when he was only 19 years old working as a KP, the challenges to learn (fast) new ways of making dough through the ever so popular biga style, and how training and keeping a positive attitude has helped him in all these years. Enjoy!
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