{"id":13140,"date":"2021-03-23T00:00:00","date_gmt":"2021-03-22T23:00:00","guid":{"rendered":"http:\/\/zanolli.mck.lcl\/blog\/passion-for-pizza-dedication-to-teaching-suitable-equipment-eric-riem-explains-the-success-of-the-ecole-francaise-de-pizzaiolo\/"},"modified":"2023-02-02T17:13:52","modified_gmt":"2023-02-02T16:13:52","slug":"passion-for-pizza-dedication-to-teaching-suitable-equipment-eric-riem-explains-the-success-of-the-ecole-francaise-de-pizzaiolo","status":"publish","type":"blog","link":"https:\/\/www.zanolli.it\/en\/blog\/passion-for-pizza-dedication-to-teaching-suitable-equipment-eric-riem-explains-the-success-of-the-ecole-francaise-de-pizzaiolo\/","title":{"rendered":"Passion for pizza, dedication to teaching, suitable equipment. Eric Riem explains the success of the \u00c9cole Fran\u00e7aise de Pizzaiolo."},"content":{"rendered":"

\"ZANOLLI_ECOLEThe pizza culture is more and more widespread internationally: The training and specialization centers for pizza chefs are subsequently booming. The \u00c9cole Fran\u00e7aise de Pizzaiolo<\/a><\/strong>, our partner School since more than a decade, has already opened 4 branches in France. Its tireless founder Eric Riem shared with us his story and his vision.<\/p>\n

 <\/p>\n

When glancing at your professional record, your passion for pizza definitely stands out. Where does it come from? What kind of training did you follow?<\/strong><\/p>\n

My passion for pizza comes from the Italian origins I have on my mother\u2019s side. This gave me the right inspiration to start-up a business and I decided to open a pizzeria. It was 1993, I was 27. Over the years, I opened three more, all equally successful. I have grown more and more passionate about this profession and have participated in international competitions<\/strong>, including the World Championship in Parma. While there, I realized that I was good, but not enough to aspire to podium positions. So I decided to be trained by two world champions in order to obtain the necessary know-how and keep competing.<\/p>\n

\u00a0<\/strong><\/p>\n

\u00a0<\/strong>Your School has branches in several French cities. Which was the first one and how did it develop?<\/strong><\/p>\n

When I was at the championships, I saw that there was a School for Pizzaioli in Italy. And since I dedicated a lot of time to training pizza chefs for my pizzerias, I decided to set up a training center too. At the beginning of the years 2000 I opened my first school. Encouraged by its success, I founded the \u00c9cole Fran\u00e7aise de Pizzaiolo in Cap D\u2019Ail first, then in Paris, subsequently in Lyon and Nantes<\/strong>. Today I manage 4 schools in France and I am about to open the next one in Lille.<\/p>\n

 <\/p>\n

Have you noticed any differences between Italy and France in terms of training content and techniques? <\/strong><\/p>\n

I think that the trainings I propose in France, compared to those in Italy, has a more commercial drive<\/strong>: in my teaching, I include the study of pizza menus, the work environment, the hygiene of the pizza, and all the commercial and financial aspects of the business. On a technical level, we cover the preparation of dough with both direct and indirect methods<\/strong> such as biga, poolish, and sourdough. We also teach Neapolitan style<\/strong> pizza and other formats, such as pizza on the pan.<\/p>\n

 <\/p>\n

Which are your criteria for the equipment of the premises and for the choice of the ovens?<\/strong><\/p>\n

For the supply of electric ovens, we relied on Zanolli for most of our schools<\/strong>; we also use the Comida mixers. Oven-wise, we assist the students in their choice according to their specific needs and to the kind of power supply they intend to use. We generally suggest<\/strong> mid-range products rather than entry level<\/strong>. For the electric ovens, for instance, we recommend those with a digital panel<\/strong>.<\/p>\n

 <\/p>\n

\"IZZAWhich Zanolli ovens are part of your equipment?<\/strong><\/p>\n

We equipped the labs of our various schools with the ovens Citizen EP 70<\/a><\/strong> double chamber and the Citizen PW 6+6 Digital<\/a><\/strong>. In my opinion, this model can boast the best price\/quality ratio<\/strong> in the current market and is extremely useful for us: we can bake pizza in the pan, traditional pizza\u2026 plus it\u2019s very easy to use! In addition, we recently added the AVGVSTO<\/a><\/strong> dome oven for Neapolitan pizza and I must say that we are very satisfied with this oven, which is as modern as it is efficient.<\/p>\n

 <\/p>\n

Can you share the first impressions about the AVGVSTO dome electric oven? Do you use it to bake any kind of pizza?<\/strong><\/p>\n

We have installed AVGVSTO not long ago. We propose it mainly for Neapolitan pizza, but it is suitable to cook any type of pizza<\/strong>: you just need to modify the parameters, for example by setting the temperature on 320\u00b0\/330\u00b0 C and you can cook both traditional pizza and pizza in the pan. The students are amazed<\/strong> by its size and by its look.<\/p>\n

 <\/p>\n

How has your educational offer evolved according to the shifts in the needs of aspiring pizza chefs?<\/strong><\/p>\n

At the \u00c9cole Fran\u00e7aise de Pizzaiolo, we propose a complete training to become entrepreneur or pizza chef.\u00a0We update the program every two years<\/strong>, in order to better stick to the reality in the field and remain in tune with the current fashions, such as pizza by the slice and Neapolitan pizza. I also try to keep pace with the latest trends in terms of ingredients like flour, tomato, mozzarella, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"

The pizza culture is more and more widespread internationally: The training and specialization centers for pizza chefs are subsequently booming. The \u00c9cole Fran\u00e7aise de Pizzaiolo, our partner School since more than a decade, has already opened 4 branches in France. Its tireless founder Eric Riem shared with us his story and his vision.   When […]<\/p>\n","protected":false},"author":849,"featured_media":12986,"template":"","cat_blog":[235],"class_list":["post-13140","blog","type-blog","status-publish","has-post-thumbnail","hentry","cat_blog-zanolli-from-the-world"],"acf":[],"yoast_head":"\nPassion for pizza, dedication to teaching, suitable equipment. 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