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16 episodes with international pizza expo
7 episodes with international pizza expo
4 episodes with international pizza expo
2 episodes with international pizza expo
2 episodes with international pizza expo
2 episodes with international pizza expo
What makes a truly extraordinary pizza? It's a question that Pittsburgh pizza masters Patrick Elston of Gus Franco's and Pete Tolman of Ironborn Pizza have spent years perfecting—crafting distinct styles that have earned them regional championships and devoted followings.(00:52) Patrick's journey began with a mobile wood-fired pizza trailer in 2018, eventually establishing Gus Franco's brick-and-mortar location in Lower Burrell. His "American baker style" pizza represents a careful evolution from Neapolitan traditions, with meticulous attention to dough fermentation and bread-making techniques. The result? A perfectly crispy yet light crust that recently earned him recognition as the Northeast Region champion for traditional pizza at the International Pizza Expo.(22:59) Meanwhile, Pete Tolman transformed a chance encounter with Detroit-style pizza during a Colorado ski trip into Ironborn Pizza, now thriving with locations in Millvale and the Strip District since 2017. His distinctive inch-plus-high crust with a lacy cheddar cheese edge has gathered its own accolades, including multiple Northeast regional championships. Beyond pizza, Ironborn's Strip District location showcases handmade pasta, fresh meatballs, and a full bar experience.What truly sets these pizza makers apart is their dedication to craft. Patrick describes the intense relationship with his wood-fired oven—moving pizzas through five different "spots" during busy service, constantly managing heat, and treating each pie as an artistic creation. Pete reveals the science behind his dough, which rises higher than traditional Detroit-style, creating Ironborn's signature airy texture. Both prioritize quality ingredients, including non-bromated flours and proper fermentation, challenging the notion that pizza is merely "junk food."(32:27) Their friendship exemplifies Pittsburgh's collaborative food scene—they attend pizza competitions together, celebrate each other's successes, and even share monthly dinners with their families. Their approach to business growth remains deliberately measured, with Patrick slowly introducing Sicilian pizzas and Pete focusing on strengthening operations at his existing locations.Whether you're craving Patrick's "Hot Dad" pizza with sopressata and hot honey or Pete's white pie with garlic cream and roasted tomatoes, these pizza masters prove that Pittsburgh's pizza scene has evolved into something truly special. Visit them soon to taste what championship-level dedication to pizza craft really means.Support the showLiked the episode? We'd love a coffee!
Send us a textThis week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. In this special edition of The Hot Slice Podcast, we talk to passionate franchisees and a dedicated pizza enthusiast. They are:Tyrell Reid and JR Lambert partners at Westshore Pizza in Brandon, Florida started out as employees of Westshore before becoming franchise owners. We talk Tampa's competitive market, hurricane prep and response, and an eye towards tech solutions.Shean Taylor with 31DaysofPizza.com wanted to stop by and chat on how National Pizza Month inspired his pizza quest. He has been eating as slice a day and interviewing pizza pros since 2002. He even does an awards program called “The Slicies”.We'll continue our regular interviewing format next week. If we missed you at Pizza Expo and you want to chat on The Hot Slice, reach out to me at dgreer@pizzatoday.com.Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
Send us a textThis week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with operators who bring excitement and passion to the pizza business with their pizza ownership journeys. They are: Jimmy Casapizzaiolo from Casa Pizza in Western Massachusetts shares his passion for tinkering with pizza dough and making multiple pizza styles. We also talk about his fascination for a Montanara pizza. Brian Nittayo, owner of Rose City Pizza in Covina, California, road tripped to Pizza Expo with his mom Carol, the behind-the-scenes master at the pizzeria. They share all the new developments with their tech-savvy business. Stay tuned as we continue our interviews from Pizza Expo 2025. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
My heavens get ready, we have a multi-topping hand tossed artisan episode for you. I was fortunate to attend International Pizza Expo 2025 in March and through this was able to connect, learn, have fun, and recap in Vegas to bring expo to you. Additionally I was able to interview Eidref Laxa of the What's Good Dough podcast who competed this year at Expo and is just an all around nice person to slice it up with. This episode also features a new segment from Danell Taylor aka the Omaha Fattie as he reports in from a new opening of Wild Chicken. Hang onto your fork, listen if you're hungry, and get ready to connect with food!
Send us a textThis week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with two operators who's passion for the culinary experience surrounding a pizza business has catapulted their businesses to a well-defined dining experience. They are:Julia Duncan-Roitman owns Joy Hill Pizza Club in Denver, Colorado. We talk vision, revitalizing the space and creating the right vibe. Joy Hill serves sourdough Neapolitan-style pizza with an emphasis on supporting local purveyors. We chat about incorporating local grains into the pizza dough. Chef/Partner John Rae and Baker Sadie Paulsen of Via Farina in Omaha, Nebraska, talk leveling up the culinary scene. With the restaurant's new location, the team looked to introduce an innovative new menu. We dive deep into sourdough pasta. John even gives us the skinny on the charcuterie island. Stay tuned as we continue our interviews from Pizza Expo 2025.Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
Send us a textThis week, we start our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. We kick off this special edition of The Hot Slice Podcast with two operators who were inspiring speakers at this year's show. They are: Eric Redfield, co-owner of Camporosso in Fort Mitchell, Kentucky. We caught up with Eric a day before he gave a powerful keynote address on his Purpose-driven business that had the room in tears. Watch his entire keynote address. Camporosso was Pizza Today's 2024 Pizzeria of the Year. Jonathan Fell and Zachary Black, along with Jonathan's father Marty who founded Jason's New York Style Pizza in Bangor, Maine, 1997. Jonathan and Zachary brought fresh energy as new speakers this year with a session called “Innovate to Elevate”. We talk business, longevity and continuing the legacy. Stay tuned as we continue our interviews from Pizza Expo 2025. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
As we wrap up 2024, The Hot Slice Podcast with Pizza Today has featured some incredible guests from top pizza makers and pizzeria owners as well as the pizza industry's thought leaders. The most popular episode of 2024 features Audrey Kelly. She co-owns of Audrey Jane's Pizza Garage in Boulder, Colorado. She is a World Pizza Champion, frequent speaker at International Pizza Expo and contributing writer for Pizza Today. Audrey is also an Ambassador for Women in Pizza.Let's revisit the No. 1 The Hot Slice episode. Find out what Audrey has been up to lately with the business. She details the ins and outs of having a pasta sauce line in the retail space. She also goes into balancing business ownership and parenthood.Learn more about Audrey Jane's Pizza Garage at https://www.thepizzagarage.com/ and on Instagram at https://www.instagram.com/audreyjanespizza/.
Welcome back to a new episode of Pizza Quest with Peter Reinhart. A recurrent theme in our shows during these past few months has been the emergence and growth of the Women in Pizza movement, and this week's guest is one of the key driving forces in all of this. Ironically, Anna Crucitt didn't start out as a pizzaiola, but as a gelato queen. At Mercurio's Creamery and Pizzeria, she and her brothers, Joe and Michael, are makers of both award winning artisan gelato and Neapolitan pizzas at their two locations in Fox Chapel and Shadyside in Pittsburgh. Together, they continue the family legacy begun by their parents, and have taken Mercurio's to new heights while honing their pizza craft through international competitions.Mercurio's is now voted in many polls as the best pizza in Pittsburgh. But Peter loves ice cream and gelato almost as much as pizza, so no conversation with Anna is complete without diving into her journey through gelato and how it led her back to pizza. This episode was recorded at the 2024 International Pizza Expo, where Anna made presentations as a brand ambassador for the Women in Pizza organization, along with a number of other truly remarkable pizzaiolas who we have featured here previously. We cover it all in this episode of Pizza Quest.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.
Welcome to another episode of Eat Talk Repeat with your hosts, John The Bibulous Bec Fin Curtas…. A connoisseur/gourmet/gastronome who is excessively fond of drinking alcohol “Bec fin” literally means “fine beak (nose)”. … sooo John Finebeak: An Alcoholic Gourmet, and Ash The Food Critic In Her Own Mind Watkins. On Today's Menu Food News You Can Use: John goes semi-viral on Twitter for LasVegasFill's comments about Papi-Steak's $1k BEEF CASE Yukon Pizza pop-up/collab with Toddy Shop® - Indian Bar Food May 22 at 4pm Alex White of Yukon Pizza was named world pizza champion at the International Pizza Expo! Vegas Unstripped this Saturday night!! Miami-based restaurant Stubborn Seed to open at Resorts World Holsteins in the Cosmo is closing on July 2024 Chef Julian Serrano is retiring, so the once-legendary Picasso is closing and stepping away from Lago Taste of Fontainebleau… Prix Fix Menus at their spots from June 16 - September 5 Mothership Coffee Roasters coming to the Mission Linen Building in the Arts District Evel Knievel Museum is relocating from Topeka, Kansas to Las Vegas Shàng Artisan Noodle updated its hours Lotus of Siam in Commercial Center: bigger, new bar, and new decor (probably very needed things) MEZCLA LAS VEGAS | Ceviche + Tequila Bar is back open! Bar Bohème updates Las Vegas Brewing Company in the Arts District Recent Ventures: Lamaii District Deli & Coffee Letty's de Leticia's Cocina Windy City Beefs N Dogs Daeho Kalbijjim & Beef Soup Yukon Pizza Orange County Recs: VACA – AUTHENTIC SPANISH CUISINE in Costa Mesa Broadway by Amar Santana in Laguna Beach Guests we'd love to have on the show: Jonathan Jossel from Plaza Hotel LasVegasFill | Philip Tzeng AuthenticVegas | James Reza “Drink. Talk. Repeat.” Justin Randall, the King & Queen of Downtown Las Vegas Do you have other guest recommendations when we're down a host? Email us at cheers@eattalkrepeat.com! Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at Eating Las Vegas & Eat. Talk. Repeat. Follow us on social: Twitter: @EatTalkRepeat, @EatingLasVegas, @WhatsRightSam, & @AshTheAttorneyInstagram: @EatTalkRepeatLV, @JohnCurtas, @WhatsRightSam, & @AshTheAttorney
This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews four pizzeria operators who are defining their pizza businesses in their own ways. Jason Dascoli, Rock City Pies and Ice, Bloomfield, Colorado, checks back in to give us an update on his pizzeria. He talks about his personal and business growth, being guided by mentors, improving his systems and changing up his marketing tactics. Learn more about Rock City Pies and Ice at https://www.rockcitypieandice.com/.Rick Herman owns Log Home Wood Fired Pizza in McGregor, Minnesota with two mobile units and a brick-and-mortar pizzeria. He has optimized reduced store hours to reflect his small town. He talks history and business adjustments over time. Learn more about Log Home Wood Fired Pizza at https://northwoodspizza.com/.Sam Boulis has owned Gabby's Pizza, Winchendon, Massachusetts for 20 years. He shares what he has learned. He talks community outreach, his Greek pizza style, growing in business. Learn more about Gabby's Pizza at https://www.gabbyspizza.com/.Salvatore Reina owns Francesca Pizza and Squared in Elmwood Park, New Jersey. While Francesca is a traditional pizzeria, Squared is a ghost kitchen operating out of the Elmwood location. He talks about operating and marketing both businesses. Learn more about Francesca's at https://elmwoodparkpizza.com/.This is the last episode in our interviews from Pizza Expo 2024 series. Next week we are back to full-length episodes with individual pizzeria operators.Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews three operators with pizzerias doing business in California. Check out these Golden State pizza pros: Zak Fishman from Prime Pizza. The pizza company has seven locations in Los Angeles, California. Zak shares how much the LA pizza scene has grown, details Prime's authentic New York style pizza, why pizza, and growing from one to seven units in 10 years. Learn more about Prime Pizza at https://primepizza.la/ . Philip Adler from Freda's Pizza. The artisan pizzeria has three locations: Camarillo, West Lake and Moorpark, California. Philip talks food truck beginnings, his background in the restaurant business and his Pizza Expo experience. Learn more about Freda's at https://www.fredaspizza.com/. Steven Barrantes, is owner/operator at Slice of Homage in San Jose, California. The pizzeria serves up a New York-inspired and Detroit pizza. Steven lets us in on the pizza scene in San Jose, what brought him into the pizza business, and his thoughts competing in his first International Pizza Challenge. Learn more about Slice of Homage at https://www.sohpizza.com/ Stay tuned as we continue our interviews from Pizza Expo 2024. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews operators who are building their businesses and expanding their reach in the pizza industry. They are:Sofia Arango founded of Atlanta Pizza Truck a catering company in May 2020 in Atlanta, Georgia. She has also created a thriving pizza industry community, Latinos En Pizza. She shares how she started both ventures and her vision of sharing stories of Latinos in the pizza industry. Learn more about Atlanta Pizza Truck at https://www.theatlantapizzatruck.com/ and explore more on Latinos En Pizza at https://www.latinosenpizza.org/ Jonathan Fell and Zachary Black operate Jason's New York Style Pizza in Bangor, Maine. The couple details the three-location's model and its focus on carryout. Johnathan shares the story of his family business as a second-generation operator. Learn more about Jason's at https://jasonsnypizza.com/.Enrico and Cira Aguila own Uncle Rico's Pizza, an old-school mom and pop pizzeria in Fort Myers, Florida. We talk concept and pizza style. We also chat about getting national press for best pizza and what comes with that. Learn more about Uncle Rico's at https://www.unclericospizza239.com/.Stay tuned as we continue our interviews from Pizza Expo 2024.Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise interviews experience multi-unit pizzeria operators: Zach Toth and Chris Brown of Blacksburg, Virginia-based Benny's Pizza with 32 locations and Jonathan Schroeter from Il Primo Pizza & Wings with seven locations in Southwest FloridayBenny's is home of the 28” Virginia Slice. Since the first location opened in Blacksburg, VA, in 2011, the pizza company has grown to 32 locations in Virginia, North Carolina, South Carolina, Pennsylvania, Michigan and Wyoming. Each Benny's has a unique name. The original is Benny Marzano. We talk about growing the business and what Zach and Chris look for in a new location. We also talk pizza industry and Pizza Expo. Learn more about Benny's at https://www.bennysva.com/our-story/. Il Primo was founded by Paul Conti opened the first Il Primo in Arizona in 1983, growing to three locations. But when Conti relocated to Naples, Florida, he closed the Arizona stores and opened his concept in Southeast Florida in 1999. He grow Il Primo to six locations. Director of Operations Jonathan Schroeter continues that charge. Jonathan shares the growing pains of operating multiple restaurants during hurricanes. We talk about how the model has shift from large footprint dining to more carryout and delivery. We talk about Pizza Today's visit to Il Primo in 2020 and Pizza Expo. Learn more about Il Primo at https://ilprimopizza.com/Stay tuned as we continue our interviews from Pizza Expo 2024. Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.
This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo. Denise spends some time with women who are in the mobile pizzeria business to get their perspective on business, mobile clientele, the pizza industry and Pizza Expo.Gina and Betsy Wolfe own the upstart Wolfe It Down Pizza in Princeton, Iowa. Gina is retiring this month, so the couple's new pizza mobile unit will debut at an event in May. We learn all about how this mobile unit is getting off the ground.Colleen Constant and husband and Chef Isaiah Ruffin own Project Pizza in Seattle, Washington. The food truck relocated from Colorado. We talk with Colleen about business growth plans and learn more about their food literacy nonprofit organization. Explore more about Project Pizza at https://www.projectpizzaco.org/.Linda and Abby Ortegas, owners of Fired Up Fresh in Watsonville, California, give us an update on what's happening with the business and the rebranding process they are currently going through. Learn more about Fired Up Fresh at https://www.firedupfresh.net/.Stay tuned as we continue our interviews from Pizza Expo 2024.Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/
Peter just spent a few days at the 2024 International Pizza Expo, where he sat down with the "Energizer Bunny of Pizza," and frequent guest, Scott Wiener, who seems to know everyone in the pizza mega-verse. Together, they cover everything from emerging trends (based on this year's pizza competition at the Expo, where Scott was a lead judge), the growing impact of Slice Out Hunger, the non-profit hunger relief program formed by Scott a number of years ago, the ever-popular pizza tours that first put Scott on the map 20 years ago, Scott's Guinness World Record Pizza Box collection, and most important, the upcoming three-day pizza intensive course that Peter and Scott will co-teach at Pizza University, May 13-15. Get all the details here, in this week's latest episode of Pizza Quest.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.
Coming back after a few years of so-so attendance, still recovering from the pandemic, the 40th International Pizza Expo was a smash in almost every way. I spoke with a few attendees about why they made the trip. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support
Belfast, Ireland Pizza Scene began with John ArenaWe're back from Pizza Expo in Las Vegas with story after story from pizzeria operators. For the next several episodes of The Hot Slice, we will take you back to the Pizza Today booth to listen to interviews with pizzeria operators from around the country and the world.We kick off the first episode with a unique tie-in to Pizza Expo's Opening Keynote Speaker John Arena. Denise sat down with Ciaran Kelly, owner of Pizza Guyz in Belfast, Ireland. He shares the story of how pizza first made its footprint in Belfast. John Arena played a major role in Belfast's first pizzeria. Listen to Ciaran tell the story.With over 20 years in the pizza industry, Ciaran also share insights on pizza in Ireland and how operating a pizzeria on the front lines during turbulent times helped bring a divided community togetherCiaran also made his debut in the International Pizza Challenge. He details that experience and what keeps him coming back to Pizza Expo.Learn more about Pizza Guyz at https://www.pizzaguyz.com/ and on Instagram at https://www.instagram.com/pizzaguyzbelfastCheck out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub: https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/
On March 19th, the International Pizza Expo, the largest pizza industry conference in the world, is coming to Las Vegas. So we thought there is no better time to ask the question: Does Las Vegas have a pizza style? And we got the best of the best to give us an answer. Pizza expert Scott Weiner, founder of Scott's Pizza Tours and Slice Out Hunger, who sits down with host Sarah Lohman to spill some industry tea, give us the breakdown on what a pizza style should look like and lets us in on the future of pizza boxes. We're on social media! Follow us @CityCastVegas on Instagram. You can also call or text us at 702-514-0719. Want some more Las Vegas news? Then make sure to sign up for our morning newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices
On this week's episode, we are joined by Christy Alia (@realcleverfood), founder of Women's Pizza Month (3:05). Christy discusses what made her want to launch Women's Pizza Month and how it's evolved since 2021. She also talks a bit about starting her Instagram account and how she's built up over 41,000 in less than four years. Later in the show, Charlie chats with Frank Zabski, AKA the Polish Pizzaiolo (29:48). Frank talks about what he'll be doing at the International Pizza Expo, and later shares the story behind his brand new New Haven-Style Apizza anthem. The song in question plays at the end of the show (40:17). More notes: to get the pizza kit Christy alludes to, or to apply for the scholarship, visit: https://corto-olive.com/products/pizza-kit.
The 40th Pizza Expo is less than one month away. Jeremy, Josh and Denise dedicate this episode to all things Pizza Expo. From the show floor, competitions and demos to seminars and special events, there's so much to look forward to this year.Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades.Listen as the team shares some highlights and favorite events happening at the Las Vegas show.Get a Preview of Pizza Expo 2024: https://pizzatoday.com/topics/industry-news/2024-pizza-expo-preview/.What's Pizza Expo?The annual International Pizza Expo remains unchallenged as the industry's largest event. Thousands of pizzeria professionals convene in Las Vegas, Nevada each year for 3 days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Visit https://pizzaexpo.pizzatoday.com/ for more information.
This week, we catch up with Audrey Kelly, co-owner of Audrey Jane's Pizza Garage in Boulder, Colorado. Audrey is a World Pizza Champion, frequent speaker at International Pizza Expo and contributing writer for Pizza Today. Audrey is also an Ambassador for Women in Pizza.Since opening in October of 2015, the Pizza Garage has been featured in numerous publications and even on the Food Network.Find out what Audrey has been up to lately with the business. She details the ins and outs of having a pasta sauce line in the retail space. She also goes into balancing business ownership and parenthood. Learn more about Audrey Jane's Pizza Garage at https://www.thepizzagarage.com/ and on Instagram at https://www.instagram.com/audreyjanespizza/.Read Audrey's most recent Pizza Today article: The versatile Pesto sauce can be used as topping, base, marinade, dressinghttps://pizzatoday.com/topics/menu-development/the-versatile-pesto-sauce-can-be-used-as-topping-base-marinade-dressing/Check out Audrey's Education Sessions at Pizza Expo:Wednesday, March 20 | 10:15 am to 11:15 amRoom No: Show Floor Demo AreaD05 Demo: How to Build a Better PieAudrey KellyOwner/PizzaiolaAudrey Jane's PizzaSession DescriptionSpeaking of elevating your pizza game, Colorado-based operator Audrey Sherman is here to demo methods and processes to make your pizza better. Tuesday, March 19 | 4:00 pm - 5:00 pmS23 Panel Discussion: Women-Owned PizzeriasAudrey Kelly, Owner/Pizzaiola, Audrey Jane's PizzaLeah Scurto, Owner-Operator, PizzaLeahType: Seminar | Track: Seminar | Room No: W222-223 Learn more about Pizza Expo at https://pizzaexpo.pizzatoday.com/.
On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner Joe Carlucci. Joe owns Valentina's Pizzeria & Wine Bar in Madison, Alabama. He followed up first-place win in the Traditional Division at last year's International Pizza Expo with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title. See Joe's reaction speech to being named Pizza Maker of the Year on Pizza Today's Instagram Reel.Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world's highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids, Best In DoughJoe transplanted to Alabama to open Joe's World Famous Pizza in Madison. His latest pizzeria, Named after his daughter, Valentina's Pizzeria & Wine Bar opened in 2020. Valentina's is expanding into a new 4,000 square foot building in four months.The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:His International Pizza Challenge winsHolding the title of Pizza Maker of the YearCompeting on an international stageThe winning pizzasHow the wins have impacted businessManaging sales volume increaseCareer struggles and triumphsCareer mentorsPhilosophies and motivationsValentina's staffGrowth and expansion into a new spaceAdvice for other pizza prosAbout the International Pizza ChallengeThe International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world's best pizza makers and thousands of dollars in cash prizes.
Jeremy, Denise and Josh hop in this week's podcast give all the skinny for the upcoming Pizza & Pasta Northeast at the Atlantic City Convention Center on October 1-2.Pizza & Pasta Northeast showcases top suppliers for pizzerias and Italian restaurants. The two-day show features a schedule of pizza and pasta demonstrations by top chefs, seminars and workshops given by industry leaders, and special presentations from featured keynote speakers.Presented by International Pizza Expo, the annual trade show in Las Vegas for the pizzeria industry, this event gives the region of the U.S. the highest concentration of independent and small chain Italian-concept restaurants its very own focused gathering of buyers and sellers.With a full line up of events, educational sessions, demonstrations and competitions, get the PPNE app to plan your trip: https://pizza.a2zinc.net/PPNE2023/Public/Content.aspx?ID=42829For more info on Pizza and Pasta Northeast, visit https://ppne.pizzatoday.com/Show Notes:Pizza Expo 2024 will be our 40th Anniversary. If you have show memorabilia, photos or memories, please share those with Jeremy at jwhite@pizzatoday.com and Denise at dgreer@pizzatoday.comDon't forget October is National Pizza Month. We have ideas and marketing resources to help you. Visit: https://pizzatoday.com/national-pizza-month-october-2019-pizzeria-tool-kit/
The Supreme Court decided to leave intact the Indian Child Welfare Act, which gives Native American families and tribal members priority in the adoption of Native American children. Journalist Rebecca Nagle tells us more. Then, in the 1980s and '90s, thousands of workers from mostly Jamaica came to Belle Glade, Florida, each year to cut sugarcane by hand. But while big corporations got rich, the workers were forced to do extremely dangerous work for little pay. "Big Sugar" podcast host Celeste Headlee talks about how the sugar industry exploited migrant workers in the 1980s and 90s. Then, Joe Carlucci, owner of Valentina's Pizzeria & Wine Bar in Madison, Alabama, won the Best Pizza Maker of the Year and Best Non-Traditional Pizza awards at this year's International Pizza Expo in Las Vegas. He tells us how he does it.
Central Milling Flour has emerged as one of the most highly sought premium brands for artisan bakers of all types of products, but especially for breads and pizzas. We caught up with managing partner and baking phenomenon, Nicky Giusto, a long-time favorite here at Pizza Quest, the day before the doors opened at the International Pizza Expo in Las Vegas in March, 2023. He was putting together his signature high-hydration, sprouted focaccia dough, which would then be baked throughout the event the following day with all sorts of inventive toppings. You should be able to hear the dough slapping around the mixer and almost be able to smell the aromatic fermentation and flavor esters as Nicky takes us deep into his creative process.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.
On this week's episode, join Peter for an illuminating conversation with the team that brought L'Antica Pizzeria da Michele to California, and now, to New York City. How do they recreate, re-imagine, and live up to the over-hyped expectations of the legendary pizzas from the original "mother house" in Naples? With a lot of hard work, as you will learn when you listen to this latest episode of Pizza Quest, recorded at the 2023 International Pizza Expo.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.
On The Hot Slice podcast this week is veteran pizza maker/pizzeria owner Joe Carlucci. Joe owns Valentina's Pizzeria & Wine Bar in Madison, Alabama. He followed up first-place win in the Traditional Division at last year's International Pizza Expo with a Non-Traditional victory this year. He went on to win and be named Pizza Maker of the Year. This is the first time in challenge history that a competitor has won categories back-to-back and nabbed the Pizza Maker of the Year title. See Joe's reaction speech to being named Pizza Maker of the Year on Pizza Today's Instagram Reel.Born in the Bronx and raised in Carmel, New York, Joe studied under Tony Gemignani for 15 years and was a founding member of the World Pizza Champions. He is a six-time World Pizza Champion and three-time World Champion Pizza Acrobat. Joe is a Guinness World Record holder for largest pizza base spun in one minute measures 72 cm (28.35 in) and world's highest pizza toss using 20 ounces of dough at 21 feet and 5 inches into the air. Carlucci has appeared several times on national TV shows – such as, The Today Show, Martha & Snoop, Master Chef Kids, Best In DoughJoe transplanted to Alabama to open Joe's World Famous Pizza in Madison. His latest pizzeria, Named after his daughter, Valentina's Pizzeria & Wine Bar opened in 2020. Valentina's is expanding into a new 4,000 square foot building in four months.The Hot Slice Podcast host and Pizza Today Executive Editor Denise Greer has an in-depth conversation with Joe, focused on the following areas:His International Pizza Challenge winsHolding the title of Pizza Maker of the YearCompeting on an international stageThe winning pizzasHow the wins have impacted businessManaging sales volume increaseCareer struggles and triumphsCareer mentorsPhilosophies and motivationsValentina's staffGrowth and expansion into a new spaceAdvice for other pizza prosAbout the International Pizza ChallengeThe International Pizza Challenge is held annually in the spring at International Pizza Expo in Las Vegas. Competitors battled head-to-head to find out who makes the best pizza in the world. We had five best pizza divisions: Traditional, Non-Traditional, Pan, CMAB California Style and Neapolitan/STG which will be represented in the pizza bake-off that will showcase 200 of the world's best pizza makers and thousands of dollars in cash prizes.
Daniele Uditi is a pizza rock star, establishing his uniquely personal Neapolitan pizza technique (along with his signature Cacio e' Pepe pizza) at Pizzana, his destination Los Angeles restaurant (with more locations popping up around the country, as you will hear). Daniele is also the head judge for the popular Hulu competition show, Best in Dough. He shares his journey and all the Pizzana news with Peter on this new episode of Pizza Quest, recorded at the recent International Pizza Expo in Las Vegas.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.
LONGMONT HAS AN AWARD WINNING PIZZA JOINT! And I'm going to make the trip to try Urban Field Pizza Market, which you can find here. Nick Swanson (no relation to Ron) just represented Longmont's Urban Field Pizza in the 39th annual International Pizza Expo where he took seventh place. This is a very big deal as there are a LOT of competitors in the Vegas competition. I'm talking to Nick today at 12:30, just in time for lunch! Read the lovely article about his win here.
Steve Dolinsky is a legendary, multi-James Beard Award winning broadcast journalist who is also Mr. Chicago when it comes to food (especially pizza). Steve joins us from the International Pizza Expo in Las Vegas, along with Pizza Quest's longtime “Pizza Yodi,” Brian Spangler of Apizza Scholls, and Justin DeLeon, owner of Apollonia's Pizzeria in Los Angeles (whose Detroit-style “Crown Pizza” provides the cover shot for Peter's recent book, “Pizza Quest, “My Never-Ending Search for the Perfect Pizza”). Together, they discuss the upcoming LA Pizza Festival and all sorts of other things that pizza freaks love to obsess over.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 year's International Pizza Expo was back in full force after a couple of years of limping along. The Las Vegas Convention Center was filled with all kinds of vendors and suppliers, as well as pizza fanatics. I lost my voice the day before the Expo started, so it was a challenge talking to people, but I managed to hear a number of voices from different perspectives in the industry. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support
'The Washington Post' reporter found herself in Vegas for The International Pizza Expo last week, so Elliot found her.
Tracy chats with Chef Rocco Pizzaiolo whom she met on Instagram. Rocco shares details on his upcoming trip to Las Vegas for the International Pizza Expo and Conference where he will be competing. Thanks for downloading and listening to this episode of Forking Around Town. Show your support for the show by leaving a rating […] The post Forking Around Town: Viva Las Pizzas! appeared first on Radio Influence.
Tracy chats with Chef Rocco Pizzaiolo whom she met on Instagram. Rocco shares details on his upcoming trip to Las Vegas for the International Pizza Expo and Conference where he will be competing. Thanks for downloading and listening to this episode of Forking Around Town. Show your support for the show by leaving a rating […] The post Forking Around Town: Viva Las Pizzas! appeared first on Radio Influence.
Lars Smith was born and raised in Palo Alto, CA part of a 3rd generation family in the Bay Area. This podcast was recorded on location at the State of Mind Slice House, their second location, which coincidentally Lars lived and grew up with down the street. Lars got into food early especially from both of his Grandmothers' cooking who provided an inspiration. Despite not receiving any formal culinary training, Lars worked his way up from making pizzas to managing numerous pizzeria locations with Pizza My Heart. Learning under the tutelage of Leah Scurto who now owns Pizza Leah in Windsor, CA. Before deciding to open a pizzeria of his own, Lars made the US Pizza Team after winning a competition for World's Best Non-Traditional Pizza at the International Pizza Expo in Las Vegas. Traveling and competing to Italy has impacted his life and cooking in so many ways. Lars and his wife Cristina have gone on to win and place in numerous elite level pizza competitions locally and internationally. Lars won the Non-Traditional Pizza category at the 2017 International Pizza Expo and has placed 5th in the World in Italy for his alla Pala Roman-Style pizza. Additional competitions include the World Pizza Championships, Real California Cheese Pizza Contest and the US Virtual Pizza Cup. Lars and his family pour their heart into State of Mind Public House and Pizzeria. From delicious fermented pizza dough to all the great classic and seasonal combos , dedicated unique pizza pies and sourcing local ingredients. State of Mind provides a great vibe from an arcade, local brews, sports and kid friendly environment. Lars says come on by, celebrate their State of Mind and try a seasonal pizza! State of Mind Public House & Pizzeriahttps://www.stateofmindpublichouse.com/State of Mind Slice Househttps://www.stateofmindslicehouse.com
We sit down with Bill Oakley, longtime Show Director for International Pizza Expo as well as the Pizza & Pasta Northeast Show. Bill dishes on the happenings at next month's PPNE Show in Atlantic City. From the strong attendance numbers to the blockbuster lineup of seminars and demonstrations, Bill says this event is shaping up to be another winner.
In this episode, I had the pleasure of sharing an amazing individual I have known for the past 37, almost 38 years of my life. It is all of my life. We grew up in the same town, his mother is my first cousin, and I always love hearing and talking with people I grew up with who have gone through the ups and downs of what life brings BUT managed to persevere to achieve and obtain the life they wanted. To say I am proud of this guy is an understatement. In our conversation, Pasquale will share with you a very detailed story about his upbringing in life, the directions he took, the different roads he went on, and the successes and failures he faced along the way. I truly believe one of the ways to success is just making a choice and moving forward, never looking back. Pasquale, in his story, did that, and everything else is history. Tune in and be enlightened by his story and the wonderful life lessons he shares, and be inspired, that if you are on the same road or similar roads that he took, know it will always work out. And don't forget to subscribe to the podcast, so you never miss another episode. Who is Pasquale DiDiana? Pasquale Di Diana is an entrepreneur, speaker, and author. As a lifelong restauranteur his experience is a culmination of restaurant operations, development, and most notably specialization in startups. He has been involved in more than 30 openings to date. Pasquale was the architect and driving force for his family's two prominent restaurant chains in the Chicagoland area; The Slice Factory and Bacci Pizzeria, of which he currently owns 6 locations. He is a reoccurring feature in Pizza Today Magazine for his experience and expertise as an operator, and a regular highlighted speaker at the International Pizza Expo in Las Vegas— the world's largest trade show for the industry. At which, Pasquale passionately leads seminars, alongside other prominent industry leaders, to guide and inspire new and existing store operators from all over the world. How to Connect with Pasquale? Website: http://pasqualedidiana.com/ Facebook: https://www.facebook.com/ThePizzaCoach TikTok: https://www.tiktok.com/@thepizzacoach --------------------------------------------------- Check Out the New Mindful Experiment Podcast Website: www.TheMindfulExperiment.com Check Out the New Mindful Experiment Podcast on Instagram: www.Instagram.com/MindfulExperimentPodcast Connect with Dr. Vic... Website: www.EmpowerYourReality.com Facebook: www.Facebook.com/drvicmanzo Instagram: www.Instagram.com/drvicmanzo LinkedIn: www.LinkedIn.com/in/drmanzo TikTok: www.TikTok.com/@drvicmanzo To visit Dr. Vic's Book on Amazon, check out the link below: https://www.amazon.com/Dr.-Victor-Manzo-Jr./e/B09MKZTYHZ Is This You? Are you looking to double your profits, create financial freedom/independence, create more fulfillment, work less, make more, and have more freedom and time with your loved ones? If you answered "YES" to any of these, let us set up a call to discover how I can accelerate that process for you. Just visit the link below and set up a time that works best for you to connect. www.CallwithDrVic.com
Bob Yacone won first place in the nation for traditional pizza at the International Pizza Expo in Las Vegas, Nevada the same year he won first place at the National Buffalo Chicken Wing Festival in Buffalo, New York. But his life hasn't always been a series of impressive awards. In this episode, we learn how he went from a difficult life in Brooklyn, New York to a successful restaurant operator in the Southwest. "My adopted grandmother got me interested in food. She raised me and was wonderful in the kitchen," he says, adding, "I enjoyed it immediately." Bob launched full-service Italian restaurant Forghedaboudit! in Deming, New Mexico, home to his wife Kim's family. He explains how he successfully developed a large loyal guest following in a challenging secondary market and - in spite of the pandemic - launched a smaller-footprint counter-service and take-out version of the concept in Las Cruces, New Mexico. Bob plans to expand Forghedaboudit! via franchising, with the next location to be slated for opening in El Paso, Texas sometime next year.
Prescott Valley's The Grumpy Sicilian's talented staff broke off a slice of the good stuff last week at the International Pizza Expo & Conference's World Pizza Games. During last week's World Pizza Games triathlon, The Grumpy Sicilian's Ben Shanks came in 3rd place with a time of 1 minute, 17 seconds. That is some fast flipping! On his team's awesome win in Las Vegas, owner Leon Moise commented, "As a company, as an owner, I could not be happier with how my team did." The Grumpy Sicilian team was up against tough competition in veteran pizza makers and competitors. In... For the written story, read here >> https://www.signalsaz.com/articles/local-restaurant-wins-big-at-world-pizza-games/
The Las Vegas Fire Department's Bomb Squad ensures the public it's 'fully capable,' the 38th International Pizza Expo is underway, the NHL invalidated a trade involving Golden Knights forward Evgenii Dadonov and more on 7@7 from the Las Vegas Review-Journal.
The week, we chat with Ken Forkish, the man behind Ken's Artisan Bakery and Ken's Artisan Pizza in Portland, Oregon. We learn more about the James Beard Award winner leading up to his keynote address at International Pizza Expo and a big January announcement. He also dishes on his first two books: Flour Water Salt Yeast and The Elements of Pizza, as well as an upcoming third book.
Glenn Cybulski is an award-winning executive chef with over 25 years of restaurant experience. He has opened 24 of his own restaurants, consulted for Papa Murphy's take-and-bake pizza, and developed a dough recipe that they purchased from him for $80,000. He's also consulted for Pieology, a restaurant company that has over 150 locations, and has spoken at multiple expos, including the International Artisan Bakery Expo and the International Pizza Expo. Glenn has written for Pizza Today magazine, Outside magazine, and Franchise Times, and has appeared on the Food Network and multiple other television outlets. Additionally, Glenn is the Founder of Tossed, Sauced & Baked, which features award-winning sauces infused with cannabis. In this episode… The wonderful aroma of a freshly cooked meal fills the air. You're surrounded by loving friends and family. Just like millions of people around the globe, you've all been brought together by one simple thing — food. Chefs in every corner of the planet strive to create that environment for people to enjoy. However, you can't fulfill that dream without a solid business plan. No matter how amazing your product tastes, if you don't market it correctly, no one will know. Similarly, there are certain steps to follow if you want your restaurant to be sustainable. So, how can you develop a plan that will fulfill your culinary dreams and create a welcoming environment for people to enjoy? In this episode of the SpotOn Series, Chad Franzen is joined by Glenn Cybulski, an award-winning chef and the Founder of Tossed, Sauced & Baked, to discuss his strategies for successfully starting a restaurant. Glenn talks about his 25 years of experience in the food industry, shares advice for anyone contemplating opening a restaurant, and explains why a pandemic isn't such a bad time to start. Plus, he gives the inside scoop on his latest project, Tossed, Sauced & Baked.
Patrick shares interviews from the recent 2021 International Pizza Expo. The largest Pizza Show in the World features pizza workshops, competitions, demonstrations and a whole lot of PIZZA! Exhibitors came to present their products and innovations. Attendees came to see and learn traditional and new and innovative pizza from some of the best pizzaiolos in the world - Who came to share their deep knowledge and love of pizza! :51 - Clayton Wood - CEO - Picnic - https://www.instagram.com/picnicnews/ 4:38 - Tony Gemignani - 13 Time Pizza World Champion - https://www.instagram.com/capopizza/ 11:29 - Will Grant, Owner Sour Dough Willy's Pizzeria https://www.instagram.com/will.lawrencegrant/ 13:32 - Fred Danser and Darrell Clark - Puratos Corporation - https://www.instagram.com/freddanser/ https://www.instagram.com/nwbb1963/ 16:55 - Nicolas Nayener- Eurogerm USA - https://www.instagram.com/nicolas.nayener/
This week we continue sharing our mini session interviews from the exhibit hall at this year's International Pizza Expo in Las Vegas. Guests are Que Wimberly of The Missing Brick in Indianapolis, Indiana and Neil and Richie Syal of RockFire Grill in Goleta, California. Both operations have created unique products that sell well in their markets. --- Send in a voice message: https://anchor.fm/the-hot-slice/message
Michael Androw the owner of E&D Pizza Company in Avon, was inducted into the “World Pizza Champions” at this year's International Pizza Expo in Las Vegas. See omnystudio.com/listener for privacy information.
We brought The Hot Slice Podcast to Pizza Expo in Las Vegas. Find out what hot pizza industry trends Editor in Chief Jeremy White and Executive Editor Denise Greer have found in the exhibit hall. There's a big one that you couldn't miss: plant-based options. See what else they discover in this episode. Find out more about International Pizza Expo at http://pizzaexpo.com. --- Send in a voice message: https://anchor.fm/the-hot-slice/message
It's all things pizza, starting with the kickoff event for the International Pizza Expo at Good Pie in the Arts District. Al, Jason and Rich get the overview on the Vegas pizza scene and talk to two of the valley's best: John Arena of Metro Pizza and James Trees of Esther's Kitchen. Then it's a review of highlights from the convention. Learn more about your ad choices. Visit megaphone.fm/adchoices
The Pizza Episode isn't enough to hold all the fun, so here's a bonus episode. Al, Jason and Rich talk to some pizza makers and pizza fans at "Slice Out Hunger," the charity fundraiser that kicked off the International Pizza Expo. Nicole Bean and Laura Myer educate the guys about the Women in Pizza movement. Vincent Rotolo, Scott Wiener and Gio Mauro also drop by. Learn more about your ad choices. Visit megaphone.fm/adchoices
After a 19 month hiatus, the International Pizza Expo is back, somewhat diminished due to a raging Delta variant, but still, people from all over the country made their way to the desert to talk shop. I roamed the floor for Days 1 and 2 of the Expo, talking to all sorts of stakeholders about what they're working on these days.
When the 2020 International Pizza Expo was cancelled due to Covid, pizza consultant and entertainment events producer Noel Brohner, called upon his many talents and created an instant “Zoom pizza party” featuring many of those pizza stars who were set to appear in Vegas. It drew hundreds of viewers. In this episode, Noel shares his own pizza journey that led him to become an international consultant, private chef to the Hollywood movie community, and the go-to, creative, make-it-happen guy!Click here for the video versions of Pizza Quest. Heritage Radio Network is a listener supported nonprofit podcast network. Support Pizza Quest by becoming a member!Pizza Quest is Powered by Simplecast.
If you have been to Pizza Expo then you definitely know who Pete Lachapelle is! In this episode, Siler and Nick have a great conversation with Pete about Pizza Expo, where it has been and where it is going. Here is a little more about Pete - Graduating with a marketing degree from Boston College in 1978, Pete has been in the publishing business since 1979. Having served as publisher on 12 different titles, he has worked for some of the largest trade publishing companies in the country and has focused on the food industry for more than 35 years. He began selling ad space for Bakery Production & Marketing in 1983 and was named publisher in 1988. There, he built the magazine into one of the largest industrial food publications in the country. In 1998, he decided to take on the challenge of redesigning and reorganizing Pizza Today into the magazine you see today. In 2000, Pete was named president of Macfadden Protech LLC, where he was responsible for International Pizza Expo, Pizza Today, the National Association of Pizzeria Operators (NAPO) and the School of Pizzeria Management. Most recently, his group has developed Pizza & Pasta Expo, Int'l Artisan Bakery Expo and Artisan Bakery East and the soon-to-be launched Pizza Expo 365, an online resource platform which will represent the Crossroads of the Industry. Pete is also a founding member of the National Restaurant Association's Pizzeria Industry Council with the goal of increasing the success rate of independent and multi-unit pizzerias. Today, Pete is the Global Brand Director for Emerald Expositions' Food Group with the mission to expand the Food Group's footprint throughout the artisan foodservice community.
Nick and Siler talk with one of the original legends of the pizza industry - John Arena. John is a Brooklyn born pizza maker with over 5 decades of experience. He began his professional career in his family shop in NY in 1967. In 1980 he and his cousin Sam Facchini opened their first Las Vegas pizzeria. Today they operate 6 Metro Pizza locations and a bread bakery. John is the creator of America's first 3 credit university level course for aspiring pizza entrepreneurs. He has traveled extensively around the world as a student, guest lecturer, and consultant to the pizza industry. He is a sought after industry spokesman and the staff writer of a monthly column for the pizza industry's premier trade journal. A prolific teacher John has introduced thousands of pizza makers of all experience levels to the joy of making pizzas. His students have gone on to open successful pizzerias across the US and in countries including Korea, China, Canada, Pakistan and Brazil. John's pupils have been awarded dozens of medals in pizza competitions including 3 world championship medals at the International Pizza Expo. He is an active member of the World Pizza Champions team, the most acclaimed group of pizza professionals in the nation. John has had the privilege of making pizzas for 5 US Presidents and numerous luminaries in the sports and entertainment world and has been a guest on dozens of nationally televised programs. In 2017 he was part of a 3 man group that led the team that captured the Guinness World Record for the longest pizza ever made. He produced a pizza over 5800 feet long that provided food for dozens of shelters and charities in the Los Angeles area. Most recently John was a finalist on Food Network's series Chopped. The episode entitled Pizza Poetry was one of the most popular installments in the show's history.
Get the lowdown on Detroit-style pizza by none other than Motor City native Jeff Smokevitch, who leads a comprehensive demonstration on the style at International Pizza Expo in Las Vegas. Jeff owns Brown Dog Pizza in Telluride, Colorado and Blue Pan Pizza in Denver. We also pay tribute to Shawn Randazzo, who was the catalyst for Detroit style’s rise across the country. This episode is hosted by Editor In Chief Jeremy White and Executive Editor Denise Greer. Jeff talks: A Look at How the Style Started Characteristics of Detroit Style A personal Connection with Shawn Randazzo Creating the Dough Formula Introducing the Style to Coloradoan The Detroit Demo at Pizza Expo 2021 Tips on How You Can Start Making Detroit Style Pizza --- Send in a voice message: https://anchor.fm/the-hot-slice/message
Nick is the President/Founder of Caliente Pizza & Draft House. With over 20 years of experience in the industry, he opened his first location in fall of 2012 and has grown quickly to his 5 current locations. He started in the industry as a delivery driver in 1996 and fell in love with the team atmosphere and high energy that the pizza business provides. He worked his way through many levels of corporate chain Pizza Company’s always having his eye set on opening his own independent stores. He learned corporate structures and procedures and business financial systems that have helped him to build his company very fast. Nick loves the freedom an independent operation provides for company decision making. He is a motivating leader and team builder and has grown his company to over 250 employees through leading by example. Caliente and his team members have won numerous awards in the industry including World Championships at the Pizza Expo in 2016, 2017 & 2018 and The Best American Pizza at the World Pizza Championships in Parma, Italy in April of 2019. He is also a part of the International Pizza Expo’s family of speakers. Nick was successful in bringing together pizza and craft beer within his company. Each of his restaurants boast over 20 taps and a bottle selection of over 150 beers. His stores specialize in hard to source craft beers from across the country and around the world. He has also taken a unique approach to craft beer by setting up collaboration brew’s with brewery’s. Nick and his team go to brewery’s where they brew special recipe beers to be served at his locations. He has collaborated with local breweries and world class breweries across the country. Nick believes in giving back to the industry and entrepreneurs alike. He wrote his first book “The Pizza Equation” in March of 2019. The outpouring success of the book led to Nick wanting to spread his knowledge even more by starting his weekly podcast “The Business Equation.” Nick’s goals in the Pizza Industry continue to be met by being committed to excellence with focus and positive vibes. His wife Angie has been his biggest supporter and proud to be a Pizza Wife for Life. His teen aged kids have grown up in the industry and have taken a keen interest in the business. When not in the grind and every day hustle that he craves, he enjoys good quality fun and relaxing with his family. Learn more about Nick at www.NickBogacz.com
The Jeff & Heidi Show Podcast with Nick Bogacz Jeff Heggie www.JeffHeggie.com Heidi Anderson www.ecisecurepay.com Nick is the President/Founder of Caliente Pizza & Draft House. With over 20 years of experience in the industry, he opened his first location in fall of 2012 and has grown quickly to his 5 current locations. He started in the industry as a delivery driver in 1996 and fell in love with the team atmosphere and high energy that the pizza business provides. He worked his way through many levels of corporate chain Pizza Company's always having his eye set on opening his own independent stores. He learned corporate structures and procedures and business financial systems that have helped him to build his company very fast. Nick loves the freedom an independent operation provides for company decision making. He is a motivating leader and team builder and has grown his company to over 200 employees through leading by example. Caliente and his team members have won numerous awards in the industry including World Championships at the Pizza Expo in 2016, 2017 & 2018 and The Best American Pizza at the World Pizza Championships in Parma, Italy in April of 2019. He is also a part of the International Pizza Expo's family of speakers. Nick was successful in bringing together pizza and craft beer within his company. Each of his restaurants boast over 20 taps and a bottle selection of over 150 beers. His stores specialize in hard to source craft beers from across the country and around the world. He has also taken a unique approach to craft beer by setting up collaboration brew's with brewery's. Nick and his team go to brewery's where they brew special recipe beers to be served at his locations. He has collaborated with local breweries and world class breweries across the country. Nick believes in giving back to the industry and entrepreneurs alike. He wrote his first book “The Pizza Equation” in March of 2019. The outpouring success of the book led to Nick wanting to spread his knowledge even more by starting his weekly podcast “The Business Equation.” Nick's goals in the Pizza Industry continue to be met by being committed to excellence with focus and positive vibes. His wife Angie has been his biggest supporter and proud to be a Pizza Wife for Life. His teen aged kids have grown up in the industry and have taken a keen interest in the business. When not in the grind and every day hustle that he craves, he enjoys good quality fun and relaxing with his family. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Steve sits down with John Arena, a native New Yorker who moved to Las Vegas 40 years ago to make his name in pizza. What he learned along the way was invaluable, and he's taught a generation of young pizza makers how to navigate the business. As the owner of Metro Pizza, he's also overseen the growth of the industry in his adopted hometown, now host to the annual International Pizza Expo and the Las Vegas Pizza Festival.
Who would have thought that you could find internationally-acclaimed pizza in the Greater Vancouver Area? That's the kind of slice you'll be eating if you stop by one of Emilio Finatti Sicilian Pizzeria's two locations. Emilio's Operations manager Aaron Gehrman competed in the International Pizza Expo in Las Vegas early last month, along with 200 other shops from around the world. Aaron received third place in the Traditional category at the Expo. Guest: Aaron Gehrman Operations Manager, Emilio Finatti Pizzeria
SESSION SUMMARY: In Session 7 of the Breaking Brews Podcast, Jason Cercone goes one on one with Nick Bogacz, the Founder of Caliente Pizza & Draft House, in Pittsburgh. Nick, his wife Angie, and their entire crew have grown the Caliente brand from one successful location to five in less than seven years. Today, we are going to tap into some of the elements that have helped make Caliente a recognizable brand in Pittsburgh and beyond.We kick off the show talking about Nick's background and discover he was working FIVE jobs prior to his decision to go into business for himself. We learn about his unquestionable work ethic, his patience to wait for the right opportunity, and how he knew the time was right to take the entrepreneurial path that's led to his success today. Nick goes on to discuss how he purchased the former 'Caliente Pizza & Bar' in Bloomfield, changed 'Bar' to 'Draft House,' and began incorporating craft beer into his operations almost immediately. Craft beer paired with a unique, custom-made pizza containing fresh ingredients not only made for the perfect marriage, it showcased the strengths Nick saw in craft breweries and how he could succeed practicing the same principles. We also talk about Caliente hitting the mainstream by capturing World Championships at the International Pizza Expo in Las Vegas on three separate occasions, how Nick was able to open second, third, fourth, and fifth locations, and his new book, The Pizza Equation. You can learn more about the book and pick up a copy on Amazon right now!Connect with Caliente on the interwebs:Website | Facebook | Twitter | InstagramTo wrap up this installment of the podcast, I announce the winner of the Release Week Beer Money Giveaway. Find out who's getting $100 in beer cash courtesy of the Breaking Brews Podcast! MUSIC CREDIT: All music on this installment of the podcast is courtesy of purple-planet.com.
Alexis is calling in from Vegas while he is at the International Pizza Expo! Yes, that is a real thing! Soccer doesn't stop just because a pizza convention is going on, even though we all agree it should. We discuss some of the drama in MLS this week. We might be MLS 3.0 but that doesn't mean the league doesn't have a few bugs! Segment 1: #FlagWarz Segment 2: What's a red card anymore?!? New Cooligans "Gulliest" Tees are now available for pre-order! Go to soccercooligans.com and click the Merch tab to get yours! @notalexis @chrispolanco @soccercooligans @ogpodcasts Learn more about your ad choices. Visit megaphone.fm/adchoices
Alexis is calling in from Vegas while he is at the International Pizza Expo! Yes, that is a real thing! Soccer doesn't stop just because a pizza convention is going on, even though we all agree it should. We discuss some of the drama in MLS this week. We might be MLS 3.0 but that doesn't mean the league doesn't have a few bugs! Segment 1: #FlagWarz Segment 2: What's a red card anymore?!? New Cooligans "Gulliest" Tees are now available for pre-order! Go to soccercooligans.com and click the Merch tab to get yours! @notalexis @chrispolanco @soccercooligans @ogpodcasts
If you LURVE pizza, you're gonna dig this episode of Bitch Talk. Chef Laura Meyer from Tony's Pizza, located in the historical North Beach neighborhood in San Francisco, blessed us with her presence to chat about the most important food topic -- PIZZA. Laura has been named one of the best 30 under 30 chefs by both Zagat and Forbes Magazine, and she has won the top prizes at the World Pizza Championship in Parma, Italy (first Amercian and first woman to win!!), as well as the International Pizza Expo in Las Vegas. Laura is one of the best examples of a woman going with her gut and winning at it. If you weren't hungry before listening to this special episode, you will be now. #ListenShareRepeat #BitchPleaseSupport the showThanks for listening and for your support! We couldn't have reached 10 years, 700 episodes or Best of the Bay Best Podcast in 2022 & 2023 without your help! -- Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and abortion is normal. -- Subscribe to our channel on YouTube for behind the scenes footage! Rate and review us wherever you listen to podcasts! Visit our website! www.bitchtalkpodcast.com Follow us on Instagram & Facebook Listen every Tuesday at 9 - 10 am on BFF.FM
If you LURVE pizza, you're gonna dig this episode of Bitch Talk. Chef Laura Meyer from Tony's Pizza, located in the historical North Beach neighborhood in San Francisco, blessed us with her presence to chat about the most important food topic -- PIZZA. Laura has been named one of the best 30 under 30 chefs by both Zagat and Forbes Magazine, and she has won the top prizes at the World Pizza Championship in Parma, Italy (first Amercian and first woman to win!!), as well as the International Pizza Expo in Las Vegas. Laura is one of the best examples of a woman going with her gut and winning at it. If you weren't hungry before listening to this special episode, you will be now. #ListenShareRepeat #BitchPlease
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