Alfonso Attanasio

My first work experience here in australia.

Proud and honored to have been part of this team in one of the most popular and busy places in hamilton hill/ fremantle.

High level of difficulty.

I replaced the owner, who was away for two months for personal reasons, at a Neapolitan pizzeria with 300 pizzas a day.

Contemporary Neapolitan pizza with 300 pizzas a day.
fantastic team fantastic experience i am very grateful.
You can contact the owner for references on me.

His name is Gabriele Furfaro.

• One of the most important and formative experiences ever both on a professional and human level.
  when I started this journey I was a simple boy who knew how to make pizzas but then over time I discovered that being a small entrepreneur means something else.
  with the arrival of covid I really had to question all my beliefs, and that's where I started to make the study an integral part of my person.
  in degrees there were hard times, but I never gave up.
  modifying my project from a single product that was pizza, I decided to invest in a small kitchen taking the concept to a different level.
  with the right notions regarding the calculation of costs and the right revenues, the training of the right sales staff, between small marketing strategies and the standardization of processes, we brought this business to success with my team.
  after six long years and with a different open-mindedness I decided to sell everything and invest in a real estate business, so I could follow my biggest dream.
  grow by travelingO

• Last experience lived in London before leaving for Tenerife, Canary Islands.
  Short but intense, beautiful company that of Tom and James,
  two brothers who love pizza who created a television program in Italy, studying the typical products of our territory, living a beautiful trip in an Ape.
  A super pleasant experience that lasted a short time only because I had decided to move to Spain for love.
  Here you work in a really busy place almost 1000 pizzas a day, but with a fantastic team.
  One of the most important experiences in the world of Neapolitan pizza.
  At the time the company had just opened the second restaurant, today talking to colleagues-friends they can boast of having more than 12 different points of sale in the English territory.
  here too you can ask for references on my person.
  
  roles performed:
  making pizza dough
  preparation of all the ingredients
  cooking and stretch pizza

Another very important experience was the one I had in the restaurant of two very important chefs in Great Britain.
The first was the very famous chef Jamie Oliver, with more than 30 restaurants at the time.
The other was the master Chris Bianco, a famous Californian chef.
Here, as in previous experiences, the standards in the kitchen were very high.
For me, entering this kitchen was truly formative, here I learned all the practices regarding the treatment of food and the advanced use of how to use knives in the different preparations here the menu was very complex, so the preparation of all the ingredients was much more complex than a simple pizzeria
here too you can ask for references on me the chef in charge at that time was called Paolo Vernetti

• here i had my second work experience in england, one of the best ever. i belonged to the huge team of the national theatre in london but we worked in a food truck outside the theatre. a small personal project of the head chef in charge at the time. here it was like entering the army, i learned what it means to work under a hierarchy, i learned different techniques in the kitchen and the correct use of important tools and machinery. in addition to the preparation of some dishes our role in the van was to serve pizzas. here is where for the first time i started working in the world of pizzas too

• Transferred to London from a different work environment, this was my first experience in the kitchen, to get to the top you always start from the bottom.
  here I was hired as a dishwasher but I was more of a jack of all trades.
  my desire to grow and stay in England led me to make many sacrifices, here is my path in the kitchen. washing dishes and helping the different sectors present at the time in this restaurant. in addition to washing dishes I helped the kitchen as well as the pizzeria in the simplest processes.
  a role that of the dishwasher often taken for granted but fundamental in the management of a restaurant