What does it take to turn a good kitchen into the perfect pizza and Italian restaurant kitchen? Marco Fuso, founder of London International Pizza School, and winner of UK’s Pizza Chef of the Year at the PAPA Awards in 2017, will be sharing his thoughts on all that and more at Commercial Kitchen 2018.The session will also feature: Jane Treasure, food & beverage director at PizzaExpress, Tom Mullin, executive chef at Pizza Pilgrims, and TAG UKltd’s creative and project director Tyron Stephens-Smith, and PAPA’s Gethin Evans.
What piece of equipment is most essential to your kitchen operation?
As I am a pizza chef, a professional dough mixer is essential for me because having a very efficient mixer improves your dough by 20% at least more than an average one.
What do you feel is the key for operators to successfully compete against their competitors?
Above all to focus on quality and innovation.
Describe the Commercial Kitchen trade show in 3 words:
Essential, Busy & Exciting.
How important is the Commercial Kitchen trade show to you and the sector?
It’s a very important opportunity to meet suppliers and discover new products that we might not usually see.
Can you tell us a bit about your much-anticipated sessions at Commercial Kitchen 2018?
I’m very excited to be speaking as a pizza consultant, I’m an open-minded guy and I will be very clear about everything!
Who or what inspires you to be even better?
Firstly, the people who inspire me the most is my family. And secondly, my friends and customers.
What’s the best advice you’ve ever been given?
When I was young, I used to help my Grandad in his bakery, and as a child you don’t ever really want to do anything! And he always used to say to me “Le cose che non ti va di fare, devi farle subito, perché così ti troverai davanti”. In other words, the things that you do not want to do, you must do them quickly, this way you will overcome them.
Tell us a fun fact about yourself that most people don’t know:
When I arrived in London to work, around 8 years ago, I started working in a pizzeria. I had to learn the names of all the toppings in English but because my English wasn’t that good there were two toppings that I used to mixed up all the time — anchovies and artichokes. What used to happen was, when a customer used to order a pizza with extra anchovies, they would most likely end up with extra artichokes, and vice versa!
See Marco at Commercial Kitchen 2018
The Perfect Pizza Restaurant Kitchen Panel: 2.45pm in the Keynote Theatre on Tuesday 5 June. The session will also feature Jane Treasure (PizzaExpress), Tom Mullin (Pizza Pilgrims), Tyron Stephens-Smith (TAG UKltd), and Gethin Evans (BSA / Café life Association & PAPA).
To register for a free trade ticket, please click here.