28/05/2026
Elizabeth and Ruby recently visited for the Alfa Professional Pizza Oven Masterclass, held at Jestic’s development kitchen in Paddock Wood.
For Ruby, who joined MYA that same week, it was an early introduction to the real machinery of the foodservice world. Not just drawings, schedules and specifications, but dough, heat, ventilation, equipment performance and the small operational details that shape how spaces actually work.
The session explored different dough-making methods and how technique affects the final result. Elizabeth and Ruby also saw electric and gas pizza ovens demonstrated, made their own pizzas, cooked them, and, in the interests of professional development, ate a considerable amount of pizza. A brutal assignment, but someone had to carry the burden.
They were very well looked after by the Jestic and Alfa teams, who brought real expertise, generosity and a proper sense of craft to the day.
For MYA, visits like this matter. Every time our team gets hands-on with equipment, they understand more about how it performs in live environments. That might mean oven behaviour, ventilation strategies, workflow, space planning, ingredient handling, or the practical difference between one food offer and another.
That knowledge feeds directly back into better design. The more our designers understand the equipment, the operators and the food itself, the better we can create spaces that are efficient, intelligent and fit for purpose.
And the proof came quickly. Since the visit, Elizabeth has already spotted an Alfa electric pizza oven installed in a food truck and recognised it immediately.
That is why we get involved. Better understanding makes better designers.
If you’re planning a foodservice, hospitality or catering space and want design advice grounded in real operational knowledge, talk to MYA.
