Learn Pizza Making from People Who Actually Run Kitchens
Our training goes beyond basic recipes. You'll learn the techniques that working chefs use every day, taught by instructors who've spent years perfecting their craft in real restaurants.
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How We Approach Teaching
We've built our programs around what people need when they're learning to work in a kitchen. Not theory for its own sake, but practical skills you'll use from day one.
Real Kitchen Experience
You won't spend weeks reading about pizza. Our instructors show you techniques, then you practice them. The same way you'd learn on the job, but with more patience and better explanations.
Small Groups Matter
We keep classes small because it matters. When there are six students instead of twenty, your instructor can watch what you're doing and catch issues before they become habits.
Honest Feedback
Good teaching means being direct when something isn't working. Our instructors will tell you what needs work and show you how to fix it. That's how people actually improve.
Flexible Scheduling
Most of our students work other jobs. We run evening and weekend sessions so you can build skills without dropping everything else in your life.
Meet the Instructors
Our teaching team brings different backgrounds and specialties. Delphine trained in Naples and spent eight years running kitchen operations. Bjorn worked his way up through Montreal restaurants before opening his own place. Siobhan specializes in dough science and has that rare ability to explain why techniques work the way they do.
Delphine Vachon
Lead Instructor
Fifteen years in professional kitchens. Trained in Naples and brings traditional techniques together with practical kitchen management.
Bjorn Thorvaldsen
Advanced Techniques
Runs his own pizzeria in Old Montreal. Known for teaching wood-fired oven techniques and troubleshooting skills.
Siobhan Kearney
Dough Specialist
Background in food science. Can explain fermentation and gluten development in ways that actually make sense when you're working.
What You'll Actually Learn
Our curriculum covers foundation skills first, then builds toward more complex techniques. Most students take six to nine months to work through the full program.
Dough Fundamentals
You start with understanding flour types, hydration ratios, and fermentation timing. This foundation determines everything else, so we spend real time here. By the end, you'll know why your dough behaves the way it does.
Shaping and Stretching
Hand technique takes practice. We teach the mechanics, then you practice until it becomes natural. Expect to go through lots of dough here. That's normal.
Sauce and Topping Balance
Good pizza isn't about piling on ingredients. You'll learn how flavors work together, proper sauce preparation, and why less is usually more when it comes to toppings.
Oven Management
Different ovens require different approaches. We work with both conventional and wood-fired setups. You'll learn how to read temperature, position pizzas correctly, and adjust for different equipment.
Kitchen Operations
The final stage covers prep efficiency, timing multiple orders, and maintaining consistency during service. This is where everything comes together into actual kitchen work.
Ready to Start Learning?
Our next session begins in July 2026. Spots fill up quickly because we keep groups small. If you're interested, reach out now so we can answer your questions.