Pizza Today - April 2021 - PE3

Keynotes

JUNE 22-24, 2021

LAS VEGAS CONVENTION CENTER

TUESDAY,

WEDNESDAY,

JUNE 22, 2021

JUNE 23, 2021

8:15 - 9:15 AM

8:15 - 9:15 AM

Anthony Falco

Mike Bausch

Anthony Falco first learned
pizza making from his Sicilian
grandmother. After starting his
career as a web designer and
internet entrepreneur in high
school, he traveled the world,
re-igniting his passion for food.
At the age of 22, he opened
his first restaurant in Seattle,
a tiny pomme frite shop in the
world-famous music venue
Neumos, on Capitol Hill. These
two failures in entrepreneurship
prompted him to move to New
York where he met and worked
with some bartenders who
were about to open Roberta's
Pizza. He learned and perfected
his pizza techniques there. He
also cooked wood-fired Italian
and American food under Nate

Appleman (James Beard winner
and Pulino's chef) and Jean
Adamson (Vinegar Hill House).
Falco worked at Roberta's for
nine years and was involved in
many aspects of the restaurant
with a focus on all things pizza,
as Pizza Czar. Since leaving
Roberta's in 2016, Falco has
consulted in Sao Paulo, Bogota,
Panama, Toronto, London, New
York City, Chicago, Los Angeles,
Seattle, Charleston, Iowa, Madrid and currently has projects
in development in Belgium,
Australia, Kuwait, India and
Singapore. He resides in Williamsburg, Brooklyn with his wife
and two sons and is currently
traveling the world as an International Pizza Consultant.

Mike Bausch is an industry leader whose restaurant,
Andolini's Pizzeria, is a top ten
pizzeria in the US, as named
by TripAdvisor, BuzzFeed, CNN,
and USA Today. Andolini's began
in 2005 and has grown to five
pizzerias, two gelaterias, two

food hall concepts, a food truck,
and a fine dining restaurant
by 2019. Mike is a World Pizza
Champion, a Guinness Book
world record holder, and the
author of " Unsliced: How to Stay
Whole in the Pizzeria Industry. "

Tony Gemignani Workshops
WHAT ATTENDEES
ARE SAYING

" My own aunt refused
to give me her tomato
sauce recipe, but
that's just fine because
12-time World Pizza
Champion Tony
Gemignani gave me his
recipe in a workshop
that was worth every
penny. "
MICHAEL BOZZELLI
BOZZELLI'S FAMILY
OWNED PIZZA
SHOPS

TUESDAY, JUNE 22

WEDNESDAY, JUNE 23

8:30- 10:00 AM

8:30 - 10:00 AM

W10 Making Pizzas with
Tony Gemignani, Part I
($185)

W12
Making Pizzas with
Tony Gemignani, Part II
($185)

Nobody has more expertise and
experience with a vast array of
pizza styles than Tony Gemignani.
In Part I of his workshop he'll
lay the foundation by going over
starters and dough prep techniques designed to hone in on
different crust types. Come ready
to learn, as this will set the stage
for day two when you get into the
nuts and bolts of multiple styles.

After you have the foundation
from Part I, Tony will spend the
second session delving into the
nuances and techniques it takes
to master New York, Sicilian,
Grandma and Neapolitan pies.
Note: Additional
registration fee

J U N E 22-24, 2021 - P I Z Z A E X P O.C O M / 3

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Pizza Today - April 2021

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