Being a Pizza Maker: Interview

Being a pizza chef. For the readers of Ristomanager we continue the series of interviews to discover the secrets of this beautiful profession! Today we interview a young 21 year old from Foggia, who for a few years has been cultivating the dream of becoming a very good pizza chef. His name is Marco Stango and he happily agreed to answer some of our questions.

A pizza chef is more than just a craftsman with skill. He is an artist who uses his creativity to transform raw ingredients into something beautiful and delicious!

Some of the qualities that make up this profession include the ability to multitask while working quickly under pressure without making mistakes or forgetting what needs to be done next; have good hand/eye coordination as you will have to handle the hot plates frequently during production times - even if they are sitting low on your kitchen counter waiting patiently until called upon again.

To be a good pizza chef, you need to have patience and an eye for detail. For example: Make sure all the toppings are applied correctly so that they caramelize in time before being baked into the bread dough
When it comes to baking freshly made cakes, there are several skills that come with the territory! A crucial task is to sort the ingredients and simultaneously prepare them by chopping vegetables or crushing spices between the layers; this will allow you to have more space under their crusts where the yeast lives happily after its day's work doing what we let it do - resurrect... life! With these things done right then there's really nothing to stop someone from becoming quite famous throughout the city.

Are there any prerequisites to become an excellent pizza chef? When starting in this field you must always keep these three points in mind: quality ingredients; skilled labor through careful supervision by experts who are willing to teach newcomers what they know (and sometimes even show them how to get around problems!)

Hi Marco, tell the readers of Ristomanager how your dream of becoming a pizza chef was born.

Being a pizza chef

Hello everyone and thanks for the opportunity! My name is Marco Stango, I'm 21 years old and I'm from Foggia. My passion was born a few years ago, when I was around 14 years old. At the beginning it was my father who pushed me to start, almost forcing me to do it, because I wasn't very convinced that I could become good at it.

But right from the start I realized that I felt comfortable doing this job and that it came naturally to me. From that moment on, the road to becoming a pizza chef was challenging, but I did it, even if the road to success and excellence is still long.

Marco, in recent years have you studied to improve your professional training or have you limited yourself to practical experience in the field?

Being a pizza chef

Look, I've worked a lot in recent years and continue to do so, but I realized that training together with other people and colleagues is important. I studied in an association of pizza chefs called Passione pizza, and which has at least 60 members, all from Southern Italy.

For me it was an important and evolutionary experience, because it allowed me to get involved and compare myself with other pizza chefs, who taught me a lot.

In your work inside the premises, what flours do you use? Do you have any preferences?

Being a pizza chef

I have no particular preferences from this point of view because I try to adapt to the requests of the venue and the type of product I want to offer. At the moment I'm using Polselli five seasons flours and I'm very happy with them.

Marco, I know that you currently work in Ancona and that in recent weeks you participated in the Master Pizza Champion championship in Bari.How did it go?

I work in Ancona until September and some time ago I participated in the Master Pizza Champion because I wanted to compete with the best pizza chefs, without fear and with the awareness of being able to do my part.

I must say that it went quite well and I came second and if I get enough votes I will be able to go in September to record the TV program dedicated to the event!

To conclude the interview, Marco, tell us your secret dream and if you like, say hello to our readers.

I hope to open my own pizzeria and try to test my qualities as an entrepreneur! Greetings to the readers of Ristomanager, who I ask to vote for me by clicking on this link.

Inside there is a YouTube video with my name and at the end of the page you can vote for me by writing your details and following the instructions!

A big hug and I hope to hear from you again soon!