DEEP CREEK LAKE — Three employees of Brenda’s Pizzeria at Deep Creek Lake recently spent some time learning more about pizza from Master Chef Gregorio Fierro.
“We are always trying to stay current and on top of trends and pizza,” explained owner Brenda McDonnell. “We have always made our dough, and we wanted to get into featuring different pizzas and toppings and different types of pizzas.”
A supplier from Pittsburgh invited Fierro to teach a class in Pittsburgh, and Todd McEnroe of Nappie’s Food Service invited several employees to attend.
“I am so happy with the three guys who took the class,” McDonnell said. “They were there for five days and learning in the classroom and then actually making the doughs with Chef Gregorio.”
She noted that what they learned will be applied this summer with different pizza types made in the restaurant’s new ovens.
Taking the class were Brenda’s manager Sydney Bauman, Julian Coluzzi and Brian Pessini.
McEnroe explained that he has been with Nappie’s Foods for over 20 years. Nappie’s currently serves family-style restaurants, pizzerias, country clubs and white tablecloth restaurants.
“My specialty has always been the Italian segment of our business specializing in pizza,” he said. “I have been selling to Brenda for five-plus years now. I had the opportunity to host and participate in a pizza school by the premiere Pizzaiolo certification school in the world, which took a lot of planning and having/getting it to be certified by Scuola Italiana Pizzaioli out of Northern Italy.”
McEnroe noted that up to this point, the school had never allowed the class to be taught outside its headquarters in Italy or its certification school in Chicago.
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