Sedona, Arizona — Owners Gerardo and Maria Mosseri Herald‘s Pizzeria, a family-owned Italian wood-fired pizzeria and homemade pasta restaurant in Sedona, Arizona, has announced the creation of an apprenticeship program for culinary students.of Mosseriopened Gerardos’ Itialin Kitchen restaurant in 2016. The restaurant has grown to become one of Sedona’s premier dining destinations for avid residents and visitors alike.

After years of apprenticeships in Italy and other parts of Europe, Chef Gerardo has seen first-hand just how impactful this experience can be, and he invites dedicated culinary students and others to take their kitchen experience to another level. We want to give back the opportunity to individuals who are passionate about adding. .

Chef Gerardo immigrated to Europe when he was just 18, embarking on his culinary journey in Switzerland before moving to Italy to train under world-renowned chef Angelo Palacucchi. After working in Mexico and Hawaii, chefs Gerardo and Maria opened his Cucina His Paradiso in Payson, Arizona in 2000, the cozy mountainside where his children, Natalie and Gerald his junior, grew up. Serving the town wood-fired pizza and Italian cuisine.

“Our culinary philosophy at Payson was simple: there are no secrets in the kitchen and anyone can cook,” said Gerald. Today, Gerardo’s Italian Kitchen (renamed to Gerado’s Pizzeria on June 1) is a popular place in Sedona for authentic Italian cuisine. Chef Gerardo decided to take his own culinary philosophy to a new level and open an apprenticeship program for culinary students and individuals. He has a passion for cooking and teaching in the field.

“There are a variety of homemade specialties that apprentices can learn, such as artisan-made pasta with a pasta extruder, hand-made ravioli, and pizza dough with an Italian-style spiral dough mixer,” he says. I was. “Apprentices will also learn how to make wood-fired pizza, traditional house sauces and regional Italian desserts,” he concludes.

This apprenticeship program is a hands-on work experience with Chef Gerardo and an opportunity to learn not only about the Italian regional cuisine, but also about the daily operations of the entire restaurant. Apprentices will have the opportunity to expand their knowledge of top Italian wines and become involved in the growing wine-growing industry of Verde Valley and Arizona.Apprentices can also learn to operate and manage a storefront

Apprenticeships last from one to three months, but chef Gerald is open to the possibility of longer stays. He explained that he would provide housing and food and also provide scholarships to help the apprentices. “We added that we want to support the interns while they work here with us.”

Apprentice candidates should email their resume and cover letter to gitaliankitchen@gmail.com if they have any questions, Gerard said.

Gerald concludes:Grazie, We are waiting for your reply. “

CUTLINE: Jackie Guzman, Jason Lopez Cruz and Gerardo Mosseri, chef and owner of Gerardo Pizzeria in West Sedona, make focaccia bread for tonight’s dinner. Jackie and Jason are apprentices in Gerald’s apprenticeship program, where they are given the opportunity to learn all the elements of food preparation and running a restaurant while earning a good wage. “