The Pizza Therapy Forum and Pasta Therapy Forum

[ChefT]

Hello, I am Executive Chef....at a large Convention Center in Sioux Falls, America....the Heartland......Pizzas are big here......not in size but in poplularity.....about 20% of our 250,000 people fed last year had our own in house pizza.......greetings all......our pizzatherapy guru, STICKY, asked me to join in.......should be interesting.....

[pizza]

Thanks so much for posting here ChefT. Running a huge operation, like you do, must present itself with all kinds of challenges.

You of course, want quality and conisistency, but you also must get your food out in a timely manner. Many people are not aware of what goes on in the "back of the house".

I am sure you have all kinds of interesting stories and tid-bits to share.

Also I am interested in your background. How did you get interested in cooking? Have you always wanted to be in the food business?

Were you trained in a Culinary school or did you rise thorugh the ranks with on-the-job-training?

Also is your goal to own your own restaurant someday?

Again, welcome to the Forum.
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[vincevega]

Welcome ChefT. How about sharing some of your recipes with us. Also, please tell us avout your kitchen and how many in your staff.

Regards, Vince

[Thick Crust]

Welcome!
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Legends of Pizza!