After my recent trip to New York, I've been even more obsessed with Pizza. The slice I had on a cold afternoon in Greenwich Village, had a perfect thin, crispy crust with charred air bubbles. Perfection. My previous attempts to make a thin crispy dough did not turned out, so I signed up for a Pizza Workshop at the Saute Culinary Academy in Los Angeles. Here is a link to their website www.sauteacademy.com.
At the helm of the Saute Culinary Academy is Chef Alexander Reyes. As a graduate and lead instructor at Le Cordon Bleu, Chef Reyes offers classes that develop strong foundations in culinary techniques while exploring foods from around the world.
The workshop was three hours. It was fast paced, entertaining, informative, and most importantly ended with me eating pizza. I learned some new techniques and had a great time.
"Cook with love and great flavors will shine though" - Chef Alex Reyes
Happy Pizza Making!
At the helm of the Saute Culinary Academy is Chef Alexander Reyes. As a graduate and lead instructor at Le Cordon Bleu, Chef Reyes offers classes that develop strong foundations in culinary techniques while exploring foods from around the world.
The workshop was three hours. It was fast paced, entertaining, informative, and most importantly ended with me eating pizza. I learned some new techniques and had a great time.
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| Chef Alex Reyes and Chef Scott |
Happy Pizza Making!
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