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In 2012 he began a diet where he ate a margherita pizza cooked according to the method of Neapolitan cuisine every day for lunch, losing 96 pounds in nine months. [ 7 ] [ 8 ] The concept of the diet is based on the long fermentation period of the yeast (more than 36 hours), which removes almost all the sugars from the dough.
Hakki Akdeniz spinning a flaming pizza. Akdeniz was born in 1984 in Turkey to a large Kurdish family with sixteen other children. [1] He worked in restaurants, learning to make lahmajoun flatbreads, before moving to Montreal, Canada in 1997 and working at his brother's pizzeria. [2]
After graduating from cooking school, Bonci worked at Rome's Simposio restaurant and eventually became chef there. [2] [1]In 2003 he opened Pizzarium Bonci [] near Vatican City, called by The Atlantic "Rome's most revered pizza al taglio (pizza by the slice) joint" [3] [4] [5] and by Katie Parla and Kristin Gill, authors of Tasting Rome, "Rome's landmark pizza by the slice joint."
The name Di Fara comes from a combination of his and his business partner's names. DeMarco bought out Farina in 1978, but kept the name the same. [2] DeMarco heavily influenced Brooklyn pizza including younger pizzaiolos Mark Iacono of Lucali and Frank Pinello of Best Pizza. Iacono referred to De Marco as the "Joe DiMaggio of pizza". [3]
Favorite items include the Quattro Forni, a thick, square cut pizza cooked in four ovens that is a variation on a pizza baked in three ovens that won Gemignani an international championship; [36] The Dillinger and The Crown Point, Cast Iron Pan pizzas, that won the World's Best Pan Pizza and the Best of the Best at the International Pizza ...
The "Global Family Business Index" [5] comprises the largest 500 family firms around the globe. In this index—published for a first time in 2015 by Center for Family Business University of St. Gallen and EY—for a privately held firm, a firm is classified as a family firm in case a family controls more than 50% of the voting rights. For a ...
The 29-year-old previously known to some as the homeless chef or nomad chef was recruited to Petersburg by chef Ernie LaBrecque, co-owner of Oyster Society and co-owner of Beaunuts Buttermilk Donuts.
[2] [3] Ed LaDou was the first pizza chef at Wolfgang Puck's Spago restaurant in Los Angeles. [4] He also developed the first menu for the American chain restaurant California Pizza Kitchen. [4] The invention of the California-style pizza begins with a Berkeley, California, pizza restaurant, Chez Panisse, and its owner, Alice Waters. [5]