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Expo: April 13-15, 2027 
Education: April 11-15, 2027 
 Las Vegas Convention Center

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Curt Wagner

Curt Wagner

ITQ Corporate ChefGeneral Mills
Chef Curt has been in the Baking/Pastry industry for over 38 years. He is currently a corporate chef at General Mills Headquarters supporting our national Mix and Flour business. Previously, he developed a sugar-free and no sugar added dessert line, Remember When Desserts, that were served at five Las Vegas hotels. He has an extensive teaching background working at Kendall College, Illinois Institute of Art, Le Cordon Bleu, Keiser University, and The Culinary Institute of America, and he was also the Director of Production for Endangered Species Chocolate Company. Due to his impressive industry experience, Chef Curt has been named a General Mills “Doughminator”, signifying his expertise in all things dough.
Tue Mar 24•9:30 AM – 10:30 AM•W223

S08 Pizza Crust Boot Camp, Part I

 For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides val… For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting,… For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, and crafting signature crusts.  In Part 1, you’ll learn about the fundamental principles of dough formation, ingredient interactions, and specialty ingredient applications. For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, and crafting signature crusts.  In Part 1, you’ll learn about the fundamental principles of dough formation, ingredient interactions, and specialty ingredient applications.Show MoreClick the title to see all details

SeminarSession Track
Tom Santos
Tom SantosNational and Regional Flour Sales and Technical Support and Doughminator, General Mills Food Service
Curt Wagner
Curt WagnerITQ Corporate Chef, General Mills
Capacity Unlimited:No
Tue Mar 24•4:00 PM – 5:00 PM•W223

S19 Pizza Crust Boot Camp, Part II

For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valu…For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, …For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, and crafting signature crusts.  In Part 2, we’ll explore the dough-making process, methods for dough processing, and even techniques for creating “emergency” dough. For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, and crafting signature crusts.  In Part 2, we’ll explore the dough-making process, methods for dough processing, and even techniques for creating “emergency” dough. Show MoreClick the title to see all details

SeminarSession Track
Tom Santos
Tom SantosNational and Regional Flour Sales and Technical Support and Doughminator, General Mills Food Service
Curt Wagner
Curt WagnerITQ Corporate Chef, General Mills
Capacity Unlimited:No
Wed Mar 25•9:30 AM – 10:30 AM•W223

S25 Pizza Crust Boot Camp, Part I (Repeated)

 This one is so popular we have to do it twice! For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, exper… This one is so popular we have to do it twice! For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-mak… This one is so popular we have to do it twice! For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, and crafting signature crusts.  In Part 1, you’ll learn about the fundamental principles of dough formation, ingredient interactions, and specialty ingr… This one is so popular we have to do it twice! For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, and crafting signature crusts.  In Part 1, you’ll learn about the fundamental principles of dough formation, ingredient interactions, and specialty ingredient applications.  This one is so popular we have to do it twice! For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, and crafting signature crusts.  In Part 1, you’ll learn about the fundamental principles of dough formation, ingredient interactions, and specialty ingredient applications.Show MoreClick the title to see all detailsShow More

SeminarSession Track
Tom Santos
Tom SantosNational and Regional Flour Sales and Technical Support and Doughminator, General Mills Food Service
Curt Wagner
Curt WagnerITQ Corporate Chef, General Mills
Capacity Unlimited:No
Wed Mar 25•4:00 PM – 5:00 PM•W223

S36 Pizza Crust Boot Camp, Part II (Repeated)

For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valu…For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, …For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, and crafting signature crusts.  In Part 2, we’ll explore the dough-making process, methods for dough processing, and even techniques for creating “emergency” dough. For more than 25 years, the Pizza Crust Boot Camp has been a highlight of Pizza Expo. This free, expert-led seminar by the Doughminators provides valuable technical and practical insights into dough-making, ingredient functionality, troubleshooting, and crafting signature crusts.  In Part 2, we’ll explore the dough-making process, methods for dough processing, and even techniques for creating “emergency” dough. Show MoreClick the title to see all details

SeminarSession Track
Tom Santos
Tom SantosNational and Regional Flour Sales and Technical Support and Doughminator, General Mills Food Service
Curt Wagner
Curt WagnerITQ Corporate Chef, General Mills
Capacity Unlimited:No
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