Podcasts about baking steel

Jamie McMahon, owner of Hickory Station Pizzeria, shares his experience in the pizza business and how he has adapted to modern marketing strategies. He discusses the shift from traditional marketing methods to text marketing and the success he has seen in increasing sales.  Get on Slice: http://slicelife.com/smartpizza Work this us: https://smartpizzamarketing.com/pro Buy and Ooni Oven: https://smartpizzamarketing.com/ooni Buy a Baking Steel: https://smartpizzamarketing.com/bakingsteel Chapters 00:00 Introduction and Background 02:11 Implementing Modern Marketing Strategies 05:22 The Nightmare of Sending 12,000 Text Invitations 06:09 The Success of Text Marketing 09:19 The Value of Text Messages and Email Marketing 11:55 Utilizing Customer Data for Effective Email Marketing 14:26 The Importance of In-House Delivery Drivers 15:26 The Shift Towards In-House Delivery 15:38 The Benefits of In-House Delivery Drivers 17:20 Managing Delivery Drivers and Finding Balance 18:09 The Power of Text Marketing 19:26 The Impact of Online Ordering 21:10 The Value of a Rewards Program

In this episode, I chat with Darius Aram from Slice Street Pizza about the real challenges of running a pizzeria. We cover everything from managing delivery drivers to handling customer expectations and using third-party services. If you're a pizza operator looking for practical advice, this conversation is packed with insights to help your business thrive. Like, comment, and subscribe for more tips on running a successful pizzeria! Get on Slice: http://slicelife.com/smartpizza Work this us: https://smartpizzamarketing.com/pro Buy and Ooni Oven: https://smartpizzamarketing.com/ooni Buy a Baking Steel: https://smartpizzamarketing.com/bakingsteel Chapters: 0:00 - Introduction & Welcome 1:10 - Moving from California to Texas 3:30 - Opening a Pizzeria in a New Market 6:00 - Managing Delivery Drivers 9:45 - The Pros and Cons of Third-Party Delivery Services 13:20 - Handling Customer Expectations 17:05 - The Reality of Running a Pizzeria 21:00 - Struggles with POS Systems 26:30 - Balancing Cost and Quality in Pizza 31:00 - Marketing Strategies for Pizzerias 36:15 - The Role of Social Media in Pizza Business 42:00 - The Importance of Email and Text Marketing 48:00 - Advice for New Pizza Owners 54:00 - Future Plans & Final Thoughts MY OTHER SOCIALS:

In this episode of "Undeniable," Coach Cimoroni chats with Andris Lagsdin, an inspirational entrepreneur and the brains behind the revolutionary Baking Steel. Dive into a journey of culinary innovation, entrepreneurial spirit, and the power of persistence. Key Highlights: The Baking Steel Journey: Andrew shares the origin story of Baking Steel, born out of a fusion of family heritage in industrial manufacturing and a passion for perfecting home-cooked pizza. Culinary Collaboration: Discover the delightful synergy between Andrew's baking innovation and Coach Cimoroni's culinary experiments, leading to mouthwatering creations. Entrepreneurial Insights: Andrew delves into his transition from the family business to launching his successful brand, emphasizing the importance of self-reliance and financial savvy. Personal Growth and Mindset: Andrew's personal transformation and approach to entrepreneurship, highlighting the significance of self-love, positive thinking, and continuous learning. Notable Moments: Recollection of a recent collaborative cooking session that left a lasting impression. Insights into Andrew's professional journey, including his experience working with renowned chef Todd English. Andrew's reflection on the economic challenges of 2008, the genesis of Baking Steel, and its success through a Kickstarter campaign. Discussion on the future of Baking Steel, focusing on product innovation and business growth strategies. Inspirational Takeaways: The essence of turning passion into a successful business model. The impact of personal experiences and family influences on entrepreneurial endeavors. Strategies for maintaining business agility and resilience in changing markets. Connect with Andris: Instagram, Facebook, TikTok: @bakingsteel Connect with Peter Cimoroni https://www.linkedin.com/in/cpetercimoroni/ #UndeniablePodcast #BakingSteel #Entrepreneurship #CulinaryInnovation #SelfGrowth #BusinessInsights #FamilyBusiness #CookingScience #MindsetShift #PassionToProduct #BusinessGrowth #Entrepreneurship #StartupSuccess #InnovationLeaders #MarketTrends #SuccessMindset #ProfitBoost #BusinessStrategy #NetworkingWins #InvestInSuccess --- Support this podcast: https://podcasters.spotify.com/pod/show/bloodtime/support

Andris from the baking steel joins me on the podcast. For more podcasts episode or marketing help visit https://www.smartpizzamarketing.com   Learn from us:  https://www.smartpizzamarketing.com/mastermind Work with us: https://www.smartpizzamarketing.com/zip   Get our pdf of 65 content ideas for your restaurant https://www.smartpizzamarketing.com/contentideas   Gear Used for this: Cannon g7x: https://amzn.to/2TaMJql Cannon Rebel t6ii:  https://amzn.to/31r2yhg At2020 microphone: https://amzn.to/3jhh1lM Ring Light: https://amzn.to/34eMPUr Scarlett mixer: https://amzn.to/3m1fNNx   Contact Us:  P.O. Box 82  Swampscott MA 01907   Subscribe to the SPM Podcast: Itunes: http://www.smartpizzamarketing.com/Itunes   Subscribe the Local Business Podcast: Itunes: https://podcasts.apple.com/.../the-local.../id1492927865 Follow along on social:  Facebook: https://www.facebook.com/smartpizzamarketing Instagram: https://www.instagram.com/smartpizzamarketing Bruce Irving: https://www.instagram.com/theBruceIrving Twitter: https://twitter.com/Irvingmedia Website: http://www.smartpizzamarketing.com  

This week, we have a mini-episode about what it means to be a chef. Today's answer comes from Andris Lagsdin of Baking Steel. You can hear my full episode with him here, and another mini-episode where we talk about health and wellness here. I'm currently out of town on vacation and have been having some technical difficulties. So, today's episode jumps right in without any real intro.Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com1-800-995-2138 extension 705https://www.uspca.com/===========Andris Lagsdin and Baking Steel===========Baking Steel's InstagramBaking Steel's WebsiteBaking Steel's FacebookBaking Steel's YouTubeBuy Andris's book “Baking With Steel”==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.   Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

This week I have a bonus episode with Andris Lagsdin of Baking Steel. During our full conversation, we talked primarily about pizza making, and how he created the Baking Steel. While recording the episode, we discussed health and wellness, abstaining from alcohol, and why he no longer follows a vegan diet. I also asked him about vegan cheeses. I thought that part of our conversation was great, but it didn't make sense to leave it in as part of the whole show. However, I had always intended it to be a standalone bonus episode, so here it is.Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada (and even Italy), USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.comhttps://www.uspca.com/  ===========Andris Lagsdin and Baking Steel===========Baking Steel's InstagramBaking Steel's WebsiteBaking Steel's FacebookBaking Steel's YouTubeBuy Andris's book “Baking With Steel” ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.   Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

The Baking Steel has been a game changer in the pizza world and beyond ever since it arrived. It was “invented” by Andris Lagsdin and, in just a few short years, has gone from little known obscurity — a private in-the-know kind of club — to now arriving at a status, just before fully tipping over, known as, “I just heard about this thing and I think I really want one.” In this episode, hear from the inventor himself about how he did it, and watch him make a perfect pizza on the Steel in his home oven. If it is true that “Necessity is the mother of invention,” then this product is one serious mother…Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Jensen Cummings, the creator, and host of Best Served Podcast. On his show, he talks to hospitality industry leaders to learn about the trials and triumphs of their lives and careers. A fifth-generation chef/restaurateur, Jensen has run acclaimed kitchens, owned restaurants, developed concepts, and now is focused on evolving the restaurant business model, and storytelling through his hospitality strategy brand, Best Served Creative. Jensen is really interested in sharing the stories of people in the hospitality industry who are the unsung heroes. Jensen was previously on the show in August 2022. You can find my full conversation with him here or wherever you get your podcasts.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.==============Jensen Cummings ==============Best Served Instagram Best Served Twitter Best Served Podcast Jensen Cummings Facebook Best Served Podcast Facebook Page Best Served YouTube  ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith & Wollensky.  He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food & Wine in Hell's Kitchen, and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events  You can find my full conversation with him here or wherever you get your podcasts.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.===============================Matt Collins===============================Matt's InstagramMatt's Website ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.Her first cookbook, Mrs. Wheelbarrow's Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly.  Cathy's newest book Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home will be released on March 15, 2022.On the show, we discuss her cookbook, and how to elevate your bagel-making game. Cathy shares some of her best tips for making great bagels at home. We also talk about her personal connection to many of these recipes.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.===========Cathy Barrow===========Cathy's InstagramCathy's WebsiteCathy's FacebookCathy's TwitterBUY CATHY'S NEW BOOK HERE ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

This week I have Baking Steel founder Andris Lagsdin. It's the inspiring story of how Andris built his successful business. He spent a number of years working in restaurants, which included being on chef Todd English's management team. Tired of the restaurant industry, Andris decided to go work at his family's steel manufacturing business. But it was an a-ha moment that led to the creation of what's now known as the Baking Steel.In addition to hearing his origin story, we also talk about pizza making and how to get the most out of your Baking Steel. Want tips on successfully getting that pizza onto your steel? Ever wondered if you can put a glass dish on top of it? You'll get the answers to these questions and more on today's show.  ===========Andris Lagsdin and Baking Steel===========Baking Steel's Instagram Baking Steel's Website Baking Steel's Facebook Baking Steel's YouTube Buy Andris's book “Baking With Steel” ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.   Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

It's Pizza Night!Dr. Josh Iddings, Assistant Professor of Writing and Communication at Siena College, joins us for a conversation about his Diabetes diagnosis, years of treatment & consistent frustrations... and then ANOTHER Diabetes diagnosis. Can a T1D diagnosis (usually a jarring and traumatic moment) actually be a relief? And what does misdiagnosis mean for people with chronic illness over the long term?Melissa and Steve have been making a lot of pizza over the past couple of years -- so, from easy dough mixing to hot-hot oven temps, there's a lot to talk about. Though we mention using a Baking Steel (which you can see over at bakingsteel.com), a stone works really well. If you have neither: a cast iron skillet is the way to go!For some VERY thorough testing, discussion, and examples of pizza-making practices, we highly recommend you search "pizza" on J. Kenji López-Alt's YouTube channel and/or Serious Eatshttps://www.youtube.com/user/kenjialthttps://www.seriouseats.com/j-kenji-lopez-alt-5118720Melissa ruminates on the way that family dynamics and relationships are always affected by a Diabetes diagnosis, and recalls her experience as a student. Steve briefly geeks out about cast iron, and opens-up some of the social and systemic contexts for misdiagnosis.Be sure to follow and/or subscribe, and go find us on Instagram @diabreadic! If the mood should strike you, write us a review while you're at it.Music: September Rain by Yme Fresh https://bit.ly/yme-freshCreative Commons Attribution licenceFree Download / Stream: https://bit.ly/3FfoBtAMusic promoted by Audio Library https://youtu.be/kVCTa0-bDkQ

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from David Pollack. He's a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant. Like all people with kidney issues, he had to change the way he cooked and ate. Taking what he learned about his new diet, and combining it with his knowledge of cooking, he's created Cooking Without Kidneys. David is in the early stages of creating this non-profit organization. Currently, he's sharing recipes on his website, and has a video series as well. You can find my full conversation with him here or wherever you get your podcasts.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”. ===========David Pollack and Cooking Without Kidneys===========David's InstagramDavid's WebsiteCooking Without Kidneys FacebookCooking Videos ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She's made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother's country kitchen. Virginia is the author of a number of books including Lighten Up, Y'all, Basic to Brilliant, Y'all, Okra, and Grits.You can find my full conversation with her here or wherever you get your podcasts.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”. ===========Virginia Willis===========Virginia's InstagramVirginia's's WebsiteVirginia's FacebookVirginia's TwitterVirginia's Eating Well Recipes ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

This week I have James Beard Foundation Award-winner, chef Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She's made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother's country kitchen. Virginia is the author of a number of books including Lighten Up, Y'all, Basic to Brilliant, Y'all, Okra, and Grits.On the show, we discuss how she got into writing cookbooks, how her cooking style has changed, and her wellness journey which has led to her losing 70 pounds. We talk about food media, and credible sources for recipes and cooking tips. Virginia's also passionate about sustainable seafood, and we discuss that as well.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.   ===========Virginia Willis===========Virginia's Instagram Virginia's's Website Virginia's FacebookVirginia's TwitterVirginia's Eating Well Recipes ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites  

This is a mini-episode about showing your work. I made this episode for the new creators out there. Whether you're blogging, podcasting, or posting photos on Instagram, there are going to be people out there (usually strangers) who will be critical of your work. Some of it might be justified, but some might just be mean. Regardless, you need to rise above it and keep pushing on. Do the work, and show your work. SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.  ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

This week I have personal chef and cooking instructor Matt Finarelli. Matt was a guest on our show way back in March 2020. In fact, he might've been the last in-person show that we recorded before the Covid shut down. If you're interested in hearing that episode, it was number 24, and you can find the link here. Due to the situation with Covid, Matt didn't feel comfortable going into people's homes to cook or provide lessons. But, like most people, he needed some form of income. So, Matt turned to online cooking classes. It wasn't something he had experience with, but he found a way to make it work. Now, he wants to share that knowledge with you. Matt talks about how he got started, and what he learned along the way. He'll tell you what gear he's using, how he sets up the online classes, and what his price structure looks like. While Matt plans on going back to in-home dinners and lessons, he says that he'll definitely be continuing to do the online classes, and wanted to provide tactical information to help you set up a similar business. If you'd like to learn how to make money with online cooking classes, this is the episode for you. SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”. ===========Matt Finarelli===========Matt's InstagramMatt's WebsiteMatt's FacebookTwo Hands, One Drink on YouTube ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

This week, we're joined by Lana Lagomarsini. Lana is the chef and owner of Lana Cooks, a personal chef business based in the New York City area. Lana comes from a fine-dining background, having cooked at Blue Hill at Stone Barns, Gramercy Tavern, Daniel, and Momofuku Ko. Like many chefs, when restaurants began shutting down due to Covid, Lana explored the personal chef sector.On the show, we discuss her restaurant background and her transition into the personal chef business. We talk about kitchen culture, finding her culinary voice, and the future she'd like to see in the food industry. Lana also talks about cooking for her community, her involvement in the Black Food Movement, and how African American Cuisines and the slave trade impacted American Cuisine.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.  ===========Lana Lagomarsini===========Lana's Instagram Lana's Website ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.   Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

Andris Lagsdin is the creator of Baking Steel. He received his pizza education while working for Chef Todd English, but had given up the restaurant life to work in his family's steel business until he discovered a way to combine the two and create a product that changed his life.Tune in for a fun balance of stories and valuable insights as we recount Andris's truly unique story of how he created Baking Steel. You will learn valuable lessons in entrepreneurship and how you can combine your unique skill set to create something truly original if you want to.What You'll LearnThe exact lightbulb moment that Andris realized he had something specialHow to know if an idea is really worth pursuing or notWhy it's so important to test your ideas with the right peopleHow Andris combined his two unique skillsets to create something totally newWhat kind of job you should get when you're youngHow to leverage your unique skillsets and experience into new opportunitiesWhy steel is the ultimate cooking material that nobody really usesConnect With AndrisFollow Andris On InstagramVisit Baking SteelWant More Not Most People? - Ways To Get Involved/Stay ConnectedJoin The Not Most People Email ListVisit The Official Not Most People WebsiteJoin The Not Most People Facebook Community Join The Not Most People Telegram CommunityFollow Not Most People On InstagramSubscribe & Turn On New Episode Notifications Want To Show Your Support?Leave A Review  On iTunesLeave A Review On AudibleBuy Me A CoffeeThinking Of Starting A Podcast?Download The Free Podcasting Toolbox & Resource List PDFCheck Out the Lost To Listeners Podcast Creation & Launch CourseConnect With BradleyBradley's InstagramSupport the show (https://www.buymeacoffee.com/notmostpeople)

If you have optimized your online shopping cart and the checkout page is seemingly flawless, you might assume little or nothing else remains for improving the customer purchase experience.Not so. The best ecommerce merchants know the experience doesn't stop when an order is placed. They nurture that customer relationship beyond checkout.One of the most successful—yet typically underutilized—vehicles for doing so is the post-purchase email. This message type converts at 18%. That's a 180% lift over the average promotional email.They're useful for keeping customers content when orders are delayed, as Craig Hastings of Baking Steel has discovered.As culinary director and Baking Steel's go-to marketer, Hastings established a series of emails delivered after anyone buys the company's hallmark product, a steel pizza stone. He later created versions for both griddle and accessory customers.Hastings explains how the series helped customers bide their time during the height of the Covid pandemic, when demand from stay-at-home cooks outstripped product supply and created backorders of six to eight weeks. He discloses the types of content the series employs to espouse the notion of treating customers like family, and why authentic content of good quality is important.  Lucas Walker, ecommerce veteran, also shares his views on why the post-purchase message might be the funnest of automations for email marketers.    We contemplate the following questions about post-purchase emails:Why is post-purchase messaging our podcast host's favorite automation type to discuss?Should the message be aimed at driving sales, or is it more about reinforcing the brand?Why should you consider lacing in an affiliate partner?What makes for a great post-purchase message?What do merchants overlook when crafting a post-purchase message?How can post-purchase messages prompt better customer service? About the guests:Craig Hastings, Culinary Director and Marketer, Baking Steelhttps://www.BakingSteel.comWhen Hastings isn't developing recipes at Baking Steel, he's involved with email marketing, product fulfillment, and other fun endeavors to keep customers happy. His culinary background includes working for famed chefs James Beard, as well as Tony Maws of Craigie on Main. Hastings is the founder of Served Meals, a non-profit organization in Massachusetts serving food-insecure people while slowing the amount of food waste in the world. Lucas Walker, Founder, Rolled Uphttps://www.Rolledup.ioWalker is a serial entrepreneur. He has started three successful businesses in the software, ecommerce and media spaces. Lucas' experience also includes marketing for an internationally-recognized sales trainer, where he launched the Make It Happen Mondays podcast, oversaw partners around the world, and reviewed over 10,000 ecommerce websites. 

In this podcast im joined by Andris Lagsdin Andris is an entrepreneur/ Owner of Baking Steel - Andris has been featured in Wall Street journal , Bon Appetite magazine - In this podcast we talk about Andris and his journey into entrepreneurship and his passion for creativity! - Website: Bakingsteel.com Instagram: Bakingsteel Email: Andris@bakingsteel.com - Instagram:@Parrsitivity94 Twitter: @adamparrL Email: theparrsitivitypodcast@gmail.com - I hope you enjoy and take value from this episode Support this podcast

In this podcast im joined by Andris Lagsdin Andris is an entrepreneur/ Owner of Baking Steel - Andris has been featured in Wall Street journal , Bon Appetite magazine - In this podcast we talk about Andris and his journey into entrepreneurship and his passion for creativity! - Website: Bakingsteel.com Instagram: Bakingsteel Email: Andris@bakingsteel.com - Instagram:@Parrsitivity94 Twitter: @adamparrL Email: theparrsitivitypodcast@gmail.com - I hope you enjoy and take value from this episode Support this podcast

[REBROADCAST FROM NOVEMBER 11, 2020] Erin McDowell, New York Times contributing baker, author and food stylist, discusses The Book on Pie: Everything You Need to Know to Bake Perfect Pies. She starts with the basics of pie-baking and includes expert tips for decorating and styling. The book also offers a wide range of recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini... the perfect thing to hunker down for winter.   Pumpkin Pie MAKES: ONE 9-INCH/23-CM PIE DIFFICULTY: MEDIUM   Because pumpkin pie had never been one of my favorites, I set out to make a recipe I truly loved for this book, and I ended up with several contenders! This one is the most classic; see the variation below for a slightly creamier version that is also delicious. I like it best topped with whipped cream, or a pile of fat toasted marshmallows (see below).   170 g / 3 large eggs 106 g / 1/2 cup packed light brown sugar 99 g / 1/2 cup granulated sugar 5 g / 1 teaspoon vanilla extract 439 g / 2 cups canned pumpkin puree 6 g / 2 teaspoons ground cinnamon 3 g / 1 teaspoon ground ginger 2 g / 1/2 teaspoon ground cloves Scant 1 g / 1/4 teaspoon freshly grated nutmeg 2 g / 1/2 teaspoon fine sea salt 115 g / 1/2 cup half-and-half One 9-inch / 23-cm pie crust (see below), parbaked, brushed with egg wash, and cooled completely (see page 43)   1.       Preheat the oven to 375°F / 190°C with a rack in the center (preferably with a Baking Steel or stone on it). 2.       In a medium bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla together until well combined. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt and whisk until well combined. Add the half-and-half and whisk well to combine. 3.       Place the parbaked crust on a parchment-lined baking sheet. Pour the filling into the crust. Transfer to the oven and bake until the custard appears set around the edges (it may still be a bit jiggly in the center—that’s OK), 35 to 40 minutes. Cool completely, then refrigerate for at least 2 hours before serving. 4.       When ready to serve, spread or pipe the whipped cream onto the surface of the pie. Slice and serve.   VARIATION PUMPKIN MASCARPONE PIE: Replace the half-and-half with 226 g / 8 ounces mascarpone cheese; whisk well to combine.   MAKE AHEAD AND STORAGE The pie can be made up to 24 hours ahead and refrigerated until ready to serve. Add the whipped cream topping just before serving.   RECOMMENDED CRUSTS · Cardamom Lemon Pie Dough (page 52) · Oatmeal Press-In Cookie Crust (page 64) · Pumpkin Spice Pie Dough (page 52)   RECOMMENDED FINISHES Mile-High Batch of Classic Whipped Cream or Mascarpone Whipped Cream (page 111)   OTHER OPTIONS Skip the whipped cream and top with Meringue Topping (page 118), or serve with Whipped Cream Sauce (page 112)   All-Buttah Pie Dough MAKES: ONE 9-INCH / 23-CM CRUST DIFFICULTY: MEDIUM   This is my go-to pie dough: all buttah, all the time. Butter can be harder for beginners to work with, because it has a lower melting point than fats such as shortening, but the flavor can’t be beat. And once you know how to handle the dough, it’s easy. The key? Colder is always better when pie dough is involved. When in doubt, toss everything (the ingredients, the bowl, and maybe even the half-mixed dough) into the fridge before proceeding. The recipe can easily be increased to make up to a quadruple batch of dough (see Making Big Batches using a Stand Mixer, page 30).   150 g / 11/4 cups all-purpose flour 1 g / 1/4 teaspoon fine sea salt 113 g / 4 ounces / 8 tablespoons cold unsalted butter, cut into 1/2-inch / 13-mm cubes 60 g / 1/4 cup ice water, plus more as needed   1.       Prepare the dough using your desired mixing method (see page 27). 2.       Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using. This dough is best baked at 425°F / 220°C. Parbake (see page 43), blind-bake (see page 46), or fill and bake as directed in the recipe of your choice.   VARIATION CHOCOLATE ALL-BUTTAH PIE DOUGH: Replace 30 g / 1/4 cup of the all-purpose flour with 28 g / 1/3 cup unsweetened cocoa powder (any kind, but dark or black cocoa powder makes a particularly intense crust; see Resources, page 345). Take care not to overbake the crust—look for a dry, matte appearance all over.   MAKE AHEAD AND STORAGE The tightly wrapped disk of dough can be refrigerated for up to 3 days. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using.   (Excerpted from THE BOOK ON PIE © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.)

Erin McDowell, New York Times contributing baker, author and food stylist, joins us to discuss The Book on Pie: Everything You Need to Know to Bake Perfect Pies. She starts with the basics of pie-baking and includes expert tips for decorating and styling. The book also offers a wide range of recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini... the perfect thing to hunker down for winter.   Pumpkin Pie MAKES: ONE 9-INCH/23-CM PIE DIFFICULTY: MEDIUM   Because pumpkin pie had never been one of my favorites, I set out to make a recipe I truly loved for this book, and I ended up with several contenders! This one is the most classic; see the variation below for a slightly creamier version that is also delicious. I like it best topped with whipped cream, or a pile of fat toasted marshmallows (see below).   170 g / 3 large eggs 106 g / 1/2 cup packed light brown sugar 99 g / 1/2 cup granulated sugar 5 g / 1 teaspoon vanilla extract 439 g / 2 cups canned pumpkin puree 6 g / 2 teaspoons ground cinnamon 3 g / 1 teaspoon ground ginger 2 g / 1/2 teaspoon ground cloves Scant 1 g / 1/4 teaspoon freshly grated nutmeg 2 g / 1/2 teaspoon fine sea salt 115 g / 1/2 cup half-and-half One 9-inch / 23-cm pie crust (see below), parbaked, brushed with egg wash, and cooled completely (see page 43)   1.       Preheat the oven to 375°F / 190°C with a rack in the center (preferably with a Baking Steel or stone on it). 2.       In a medium bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla together until well combined. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt and whisk until well combined. Add the half-and-half and whisk well to combine. 3.       Place the parbaked crust on a parchment-lined baking sheet. Pour the filling into the crust. Transfer to the oven and bake until the custard appears set around the edges (it may still be a bit jiggly in the center—that’s OK), 35 to 40 minutes. Cool completely, then refrigerate for at least 2 hours before serving. 4.       When ready to serve, spread or pipe the whipped cream onto the surface of the pie. Slice and serve.   VARIATION PUMPKIN MASCARPONE PIE: Replace the half-and-half with 226 g / 8 ounces mascarpone cheese; whisk well to combine.   MAKE AHEAD AND STORAGE The pie can be made up to 24 hours ahead and refrigerated until ready to serve. Add the whipped cream topping just before serving.   RECOMMENDED CRUSTS · Cardamom Lemon Pie Dough (page 52) · Oatmeal Press-In Cookie Crust (page 64) · Pumpkin Spice Pie Dough (page 52)   RECOMMENDED FINISHES Mile-High Batch of Classic Whipped Cream or Mascarpone Whipped Cream (page 111)   OTHER OPTIONS Skip the whipped cream and top with Meringue Topping (page 118), or serve with Whipped Cream Sauce (page 112)   All-Buttah Pie Dough MAKES: ONE 9-INCH / 23-CM CRUST DIFFICULTY: MEDIUM   This is my go-to pie dough: all buttah, all the time. Butter can be harder for beginners to work with, because it has a lower melting point than fats such as shortening, but the flavor can’t be beat. And once you know how to handle the dough, it’s easy. The key? Colder is always better when pie dough is involved. When in doubt, toss everything (the ingredients, the bowl, and maybe even the half-mixed dough) into the fridge before proceeding. The recipe can easily be increased to make up to a quadruple batch of dough (see Making Big Batches using a Stand Mixer, page 30).   150 g / 11/4 cups all-purpose flour 1 g / 1/4 teaspoon fine sea salt 113 g / 4 ounces / 8 tablespoons cold unsalted butter, cut into 1/2-inch / 13-mm cubes 60 g / 1/4 cup ice water, plus more as needed   1.       Prepare the dough using your desired mixing method (see page 27). 2.       Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using. This dough is best baked at 425°F / 220°C. Parbake (see page 43), blind-bake (see page 46), or fill and bake as directed in the recipe of your choice.   VARIATION CHOCOLATE ALL-BUTTAH PIE DOUGH: Replace 30 g / 1/4 cup of the all-purpose flour with 28 g / 1/3 cup unsweetened cocoa powder (any kind, but dark or black cocoa powder makes a particularly intense crust; see Resources, page 345). Take care not to overbake the crust—look for a dry, matte appearance all over.   MAKE AHEAD AND STORAGE The tightly wrapped disk of dough can be refrigerated for up to 3 days. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using.   (Excerpted from THE BOOK ON PIE © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.)

Our sixth module in the Better Baking Academy with Bob’s Red Mill is a pizza party! Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. For this lesson, we’re featuring a recipe for pizza with an obsession-worthy crust courtesy of Bob’s Red Mill Organic All-Purpose Flour and the fantastically elastic Bob’s Red Mill Semolina Flour. We bring on Andris Lagsdin, founder of Baking Steel, an epic alternative to the pizza stone, to talk about how to top your pizza, make a stellar crust, and bake it to perfection. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Heirloom Tomato Pizza recipePurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Semolina Flour Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Andris on Instagram: @andrislagsdin Follow Bob’s Red Mill on Instagram: @bobsredmill

Thank you so much for checking out the Eat Local CNY podcast. It would mean the world to us if you could subscribe to the podcast and leave a review on what you think of the podcast. You can find out more information about the Baking Steel Company by checking them out online at BakingSteel.com We'd love to connect more with you online. Find us at the following platforms. Facebook: http://ow.ly/gEZY30pxWvm Twitter: http://ow.ly/T0EJ30pxWwT Instagram: http://ow.ly/QvTq30pxWxa YouTube: http://ow.ly/cBZl30pxWxq Snapchat: http://ow.ly/A19Y30pxWxP LinkedIn: http://ow.ly/WCro30pxWyU Check out EatLocalCNY.com to find the Eat Local CNY card and to find a complete list of participating restaurants on the Eat Local CNY card. Music is brought to you by Second Son & The Rain Dogs. You can find their music online at secondsonandtheraindogs.bandcamp.com --- Support this podcast: https://anchor.fm/eatlocalcny/support

“If you really want something, I’m a believer you can get it. Everyone in the world could use some free help. Start there and throw out the word no.” On this week’s episode of the Eat Green Make Green Podcast, I sit down with the one and only Ben Rawitz. Ben is a Boston based entrepreneur and investor, among many other things. We talk about how Ben went from an entry level marketing guy with the New England Patriots (getting coffee, selling Patriots credit cards, and even dressing up as the Pats mascot) to becoming the right hand man of Tom Brady and his family… in just 3 years!!, what he’s learned from his many years working with Tom Brady and Gisele Bundchen, how his approach to health and wellness has evolved over the years, how having a kid has changed his outlook on life, what projects he’s working on now, what advice he has for anyone starting out in their career, why nobody really has life figured out, and much more. Ben is a very humble and authentic guy with a passion for wellness and his family. Some awesome lessons in this one! Show Notes Ben’s Instagram: https://www.instagram.com/brawitz/ Shadow Lion Website: https://www.shadowlion.com/home Shadow Lion Instagram: https://www.instagram.com/shadowlion/ April Soderstrom Website: https://www.aprilsoderstrom.com/ April Soderstrom Instagram: https://www.instagram.com/aprilsoderstrom/ Episode Sponsor Baking Steel https://www.bakingsteel.com/ I had Andris Lagsdin on the show recently, episode 95. I have been crushing vegan pizzas at home since I bought his product, Baking Steel. It’s a steel slab that you put in your oven, and because steel conducts heat so well, you can literally make a Neapolitan or New York style pizza in 3-4 minutes with the perfect crust. It’s like you now have a commercial pizza oven. The pic above is the killer Baking Steel dough (you can order if you’re local to Boston!) with Miyoko’s vegan mozzarella! You can also bake breads and all kinds of stuff. You can even throw it over your stove burners and use it as a skillet and make Beyond burgers or JUST eggs and Beyond sausage. I have never had a sponsor on the show before this. I truly just love this product and Andris so much that I want to share it! Visit https://www.bakingsteel.com/ and enter “eat green make green” at checkout for 10% off.

“Im not Superman. There are thousands of other people that have made this same change. None of them will ever be in a Marvel comic book. None of them are the X Men. They are themselves… You can do it.” On this week’s episode of the Eat Green Make Green Podcast, I sit down with the weight loss champion himself Chuck Carroll. Chuck is the host of the popular Exam Room Podcast, the podcast of the Physicians Committee for Responsible Medicine. Chuck also has an incredibly inspiring personal transformation story that he documents on his website The Weight Loss Champion. We talk about how Chuck’s love for fatty salty foods started young with his grandmother’s cooking, how he found himself at 420 pound as a 26 year old, his very real struggle with food addiction, the final straw that led him to commit to changing, how he found a plant-based diet and what it’s done for his health, what he’s learned from interviewing the world’s leading experts on nutrition science, and why anyone can transform themselves and take control of their health, and so much more! This is truly one of the most inspiring episodes I’ve done, a must listen. Show Notes Chuck’s Website: http://www.theweightlosschampion.com/ Chuck’s Instagram: https://www.instagram.com/chuckcarrollwlc/ Exam Room Podcast hosted by Chuck: https://www.pcrm.org/podcast Episode Sponsor Baking Steel: https://www.bakingsteel.com/ I had Andris Lagsdin on the show recently, episode 95. I have been crushing vegan pizzas at home since I bought his product, Baking Steel. It’s a steel slab that you put in your oven, and because steel conducts heat so well, you can literally make a Neapolitan or New York style pizza in 3-4 minutes with the perfect crust. It’s like you now have a commercial pizza oven. The pic above is the killer Baking Steel dough (you can order if you’re local to Boston!) with Myokos vegan mozzarella! You can also bake breads and all kinds of stuff. You can even throw it over your stove burners and use it as a skillet and make Beyond burgers or JUST eggs and Beyond sausage. I have never had a sponsor on the show. I truly just love this product and Andris so much that I want to share it! Visit https://www.bakingsteel.com/ and enter “eat green make green” at checkout for 10% off.

“I had a 4 year old and when he was old enough to ask what I did all I could say was ‘I go to work.’ Something was missing… I really started believing in myself with the yoga and getting fit and then it just kind of happened.” On this week’s episode of the Eat Green Make Green Podcast, I sit down with the amazing Andris Lagsdin. Andris is the founder of Baking Steel, a Boston based company that makes what is widely considered the best consumer cooking surface on the market. How do you make that high heat commercial grade Neapolitan pizza at home? Baking Steel… We talk about Andris’s background in the restaurant industry working with the likes of Todd English, his many years at his family steel plant, how a series of books sparked his idea for Baking Steel, how he was able to apply the resources of his family business to his passion for food, how he chose to pursue Baking Steel despite the doubts of others, how focusing on his health and wellness (specifically dropping booze, eating plants, exercise, meditation) has helped give him the confidence to pursue his dreams, the importance of social media, and so much more. Andris is such a great dude and it makes me smile when I meet someone who truly loves what they do everyday. Also, Baking Steel is an insane product! As a pizza snob, I assure you it is worth every penny. Show Notes Baking Steel Website: https://www.bakingsteel.com/ Baking Steel Instagram: https://www.instagram.com/bakingsteel/ Baking Steel Facebook: https://www.facebook.com/BakingSteel/ Baking Steel Book: https://www.amazon.com/Baking-Steel-Revolutionary-Approach-Perfect/dp/031646578X/ref=sr_1_12?keywords=baking+steel&qid=1563160303&s=gateway&sr=8-12 Andris’ Instagram: https://www.instagram.com/andrislagsdin/

Andris from the Baking Steel joins me on this episode of the podcast. We talk all things pizza... Hoe to make pizza at home just like in the restaurant, How to leverage Instagram for your business, Where are the best pizzerias in Boston, and of course, How the Baking Steel got started.  Mentioned In This Episode: Smart Pizza Marketing Mastermind Smart Pizza Marketing Email (the best email) SPM Marketing Platform SPM Marketing For Restaurant Facebook Group Thanks For Listening Thank you for taking the time to listen to this episode. I hope that you have found it to be valuable. If you have a question or comment you can email at Bruce@smartpizzamarketing.com  Like us on Facebook too for updates and interesting marketing articles Leave us a quick Review  If you did find this information valuable it would be awesome if you could share it using the social media buttons on the side of the post. Also, please leave a quick review on Itunes or Stitcher… would really help

Have you ever wondered what cookbooks a food podcaster loves? Join host Nicole Schwegman as she shares and explores her top ten cookbooks of 2018! From no-knead breads to incredible smashburgers courtesy of the Baking Steel, sinfully delicious brownies, pad thai to incorporating more vegetables into your meals, delicious Persian meals, reimagined roast chicken, how to make elevated gourmet meals for one, odysseys of food and heritage, to divine pies and wine pairings, there’s something for everyone!   10) Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford   9) Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin   8) BraveTart: Iconic American Desserts by Stella Parks   7) Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong   6) Six Seasons: A New Way with Vegetables by Joshua McFadden   5) Bottom of the Pot: Persian Recipes and Stories by Naz Deravian   4) Dining In: Highly Cookable Recipes by Alison Roman   3) Solo: A Modern Cookbook for a Party of One by Anita Lo   2) Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya   1)  Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski   Honorable Mention: Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker    Recipes Mentioned in this Episode Alexandra Stafford’s Peasant Bread recipe Andris Lagsdin’s Smashburger Recipe BraveTart’s Brownies recipe Kris Yenbamroong’s Pad Thai recipe Naz Deravian’s Tahdig recipe Alison Roman’s Roast Chicken recipe   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Join host Nicole Schwegman on a recap of BFF with the Chef’s first season and our 13 amazing guests! Hear the best cooking tips, recipes and eating advice shared by chefs and bloggers Jen Wooster (Peel with Zeal), Emily Wilson (The Craveable Kitchen), Riz Asad (Chocolates and Chai), Ben Myhre (Ramshackle Pantry), Brenda Sickles (Becoming Betty), Nick Hortense (Blogtastic Food), Haylie Abele (Our Balanced Bowl), Andris Lagsdin (Baking Steel), Madison Surdyke (Sunny Thymes Blog), Wendi Spraker (Loaves and Dishes), author & food critic Morgan Murphy, Kathleen Phillips (Grits and Gouda), and Sandy Axelrod (The Traveling Locavores). From amazing two ingredient biscuits to divine cocktails, must-have black bean burgers that can be easily made and frozen, to better than takeout pizza with the Baking Steel, favorite foods from Trader Joe’s, no-churn ice cream, and the best eating and cooking advice, enjoy this retrospective on our first season! We’re grateful for each and every guest for sharing their time, their knowledge, their recipes, and even their family secrets with us! Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

This week’s guest is Andris Lagsdin, the chef and inventor of the Baking Steel. Andris started out as a chef, but gave up restaurant life to work for his family Steels business. While working there, he had the brilliant idea to create a Steel surface to cook pizza, based on a technique he read about in the book Modernist Cuisine by Nathan Myhrvold. Andris spent 16 months tinkering with a prototype before he started his first Kickstarter. The Kickstarter became wildly successful after it was featured on the prominent food blog, Serious Eats. Since then, he hasn't looked back. Andris is also the author of Baking With Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More. Show Notes: This week’s guest is Andris Lagsdin, the chef and inventor of the Baking Steel. Andris started out as a chef, but gave up restaurant life to work for his family Steels business. While working there, he had the brilliant idea to create a Steel surface to cook pizza, based on a technique he read about in the book Modernist Cuisine by Nathan Myhrvold. Andris spent 16 months tinkering with a prototype before he started his first Kickstarter. The Kickstarter became wildly successful after it was featured on the prominent food blog, Serious Eats. Since then, he hasn't looked back. Andris is also the author of Baking With Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More. In this episode, we talked about Andris’ quest to create the Baking Steel, how the home chef can make restaurant quality pizza with the Steel, secrets for the most delicious dough, cheese and seasonings, and the versatility of the Baking Steel for recipes such as smashburgers and English Muffins. Links to Recipes that were Mentioned: Thin Crust Pizza Dough Recipe A Simple Margherita Pizza Homemade English Muffins The Ultimate Smash Burger Andris’ Cookbook Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More You can find Andris on his website, Instagram, Facebook, Twitter and Pinterest Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results. To get the most out of this episode, you will need a basic understanding of the baker's percentage. Introduction 1:56 - How this lesson on pizza will be influenced by past bread baking episodes. SCS 018 | Four Pillars of Bread SCS 019 | Twelve Steps of Bread Baking SCS 020 | Bread Classifications SCS 021 | Sourdough Starters and Pre-Ferments SCS 022 | Let's Bake Some Sourdough 4:05 - There are false pizza recipes on the internet and you shouldn't trust most of them. The dough is what makes the pizza. 6:20 - It's important to understand how various ingredients influence your dough, and how that can inform the formulation of your own, unique pizza dough. Discussion Segment 9:05 - Brief history of pizza. 12:20 - Chris Bianco, of Pizzeria Bianco, Phoenix, Arizona Neapolitan Pizza - 12:30 Vera Pizza Napoletana VPN Regulations (link to PDF) 14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste. 15:45 - Neapolitan Pizza Dough 00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven. 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor). 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven. 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt. 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza. Cake Yeast / Fresh Compressed Yeast 21:50 - NO FAT! 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads. 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!). 26:40 - Quick refresher course on mixing dough and using the autolyse step. 27:55 - The fermentation process. Bulk Fermentation = 16-14 hours Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours. If retarding dough, allow to come to room temperature for at least 1 hour. 29:55 - The effects of water & room temperature on your doughs proofing time. Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume. 32:50 - Neapolitan Pizza Dough workflow from start to finish. 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the Baker's Percentage) Video: How to Make Neapolitan Pizza Dough 36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter. 36:55 - Jacob does an awful job of pronouncing 'cornicione,' the pizza's outer crust or edge. Here's how you actually pronounce it. 38:00 - How to hand stretch pizza dough (Technique Video). 43:25 - Neapolitan Pizza Toppings Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP". Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P). Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil." Video: How to peel and blanch tomatoes Video: How to make pizza sauce 47:45 - Properly topping a Neapolitan pizza. 48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas. This is the butane torch  chef Jacob uses to start his fire. 52:00 - Video: How to Bake a Neapolitan Pizza in a Woodfire Oven 53:50 - Video: Neapolitan Pizza Work Flow Wooden Pizza Peel for Offloading Metal Pizza Peel (Palina) for turning and lifting pizzas in the wood fire oven. 59:45 - The two true VPN Recognized Neapolitan Pizzas. Marinara Canned, peeled tomatoes Olive Oil Garlic Oregano Salt Margherita Canned, peeled tomatoes Olive Oil Mozzarella / Fior di latte Fresh Basil Hard Cheese (grated) Salt 1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough. New York Style Pizza - 1:02:00 Book: American Pie by Peter Reinhart 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza. 1:04:40 - Old School veresus modern New York Pizza Ovens. 1:06:06 - New York Pizza Dough Formulations 1:06:15 - Why bread flour is used in New York Style Pizza Doughs Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice. Sugar - Enhances flavor and assists in browning. Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums." Kenji's New York Pizza Lab article Kenji's New York Tomato Sauce Recipe Book: The Pizza Bible by Tony Gemignani 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the Baker's Percentage in this discussion). 1:11:00 - Why oil and fat is used in dough. 1:12:25 - Diastatic Malt Powder Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma. 1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun. 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough. Video: How to Make New York Style Pizza At Home Tools you'll need: A Baking Steel (preferred) or Baking Stone Wooden Pizza Peel Metal Pizza Peel Chef's Knife, Pizza Wheel, or Rocking Pizza Knife Chicago Style Deep Dish Pizza - 1:24:32 Chicago style pizza, just like all pizza, is all about the dough! Video: How to Make a Chicago Style Deep Dish Pizza 1:27:00 - Fat makes the dough. 1:27:25 - Cornmeal in the crust? Yay or nay? 1:28:50 - Chicago Dough Formulation 1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough. 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate. 1:40:00 - Building a Chicago Style Pizza What type of cheese should you use for a Chicago style pizza? Sliced (not shredded) high fat / low moisture mozzarella and provolone. 1:40:40 - Should you pre-cook you're Italian sausage? 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza. 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes. 1:43:40 - Cooking the Chicago Style Pizza. Honorable Mentions 1:45:10 - Sicilian Style Pizza Video: How to Make a Sicilian Style Pizza Garlic Bechamel Recipe Videos Announcements Sign-up for the E-mail Newsletter (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above). Leave Chef Jacob a Voicemail Message. Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!   Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

We sit down with Andris Lagsdin, inventor of the Baking Steel, a key piece of hardware for making great pizza at home, to talk about how he got the idea for the Baking Steel and took it from concept to full blown business.

Feedback from Angela Sealana, the conclusion of my interview with Baking Steel founder and creator Andris Lagsdin, plus pizza topping combination suggestions! Listen to the show for all the details. Full show notes can be found by clicking here: CatholicFoodie.com.

Technical difficulties, Monday morning foggy-headedness, and simply having too many things on my plate, make this one of the most challenging shows that I have done. Still, I think that the love of God and the goodness of pizza still shine through.  The second half of the show contains excerpts from an interview I did a couple of years ago with my friend Andris Lagsdin, the founder and creator of the Baking Steel. Lots of good info – and good stories – here, folks, for those of you who love to eat good pizza, and for those who like to make good pizzas at home. Full show notes can be found by clicking here: CatholicFoodie.com.

We are talking jazz brunches in New Orleans and jazz music with singer Kitty Cleveland. New Orleans is known as the birthplace of jazz...

From Oven Tricks to Oven True: The Baking Steel Revolutionizes Home Pizza-Making The Baking Steel revolutionized my home pizza-making. Nothing is the same now. And everything is so much better. If there is only one thing that you do to improve your home pizza-making, make it the Baking Steel. You won’t believe how much better your pizzas are when they are baked on the Baking Steel. I’ll have more to say about the Baking Steel next week when our guest on Around The Table Food Show will be Andris Lagsdin, creator of the Baking Steel. Full show notes are available at http://CatholicFoodie.com.

Do you like pizza with soggy crust? I don't either. Home ovens by themselves cannot produce the kind of pizza you find at your favorite pizza parlor. But with The Baking Steel you can have the crust you crave.