Recent content by Solon

I would imagine so, one of the more popular places here has the carry out gets a pizza of equal or lesser value free… They save a lot of money on deliveries…according to the owner’s son (one of my prep cooks). Solon

Take a look…tons of different options. They will also make “Custom Tiles” as needed it seems. http://www.quarrytile.com/ Solon

Very nice lol…I wonder if accidental publicity works out better than planned eh?

They are not cheap…but the contractor shoes on this site, are 18+ and are non slip. We finally resorted to this for one of our guys…with an agreement in writing that if he left w/in a year he’d pay us back. http://www.bigshoes.com/

Many Many colleges are getting out this week too…the beginning of summer death if you are in a college town.

Oh man blinker fluid is the best prank in the world… I once told a prep that we were out of bologna for our fried bologna sandwich (dont ask, the college kids LOVE it) and that he would have to unroll some hotdogs as flat as possible so we could get the orders out… He literally stood there for...

That really depends on the type of beer, supplier etc… Bud vs “”“This Small Local Microbrew” vs Guiness vs etc etc are all going to be very different. Solon

Reminds me of the time i asked my prep cook to bring me a bucket of melted ice… Solon

I tend to use a similar method to Nick. Though not a pizzaioli at the moment, I sell more than my share of wings via the campus catering kitchen that I run. I use a plastic bowl (simply because we have hundreds of them) that is about 20 inches across. We do have issues with cracking from time...

Hey guys (and ladies), I am brand new to the pizza world. So new that I haven’t actually worked in a pizzeria yet even! I am a chef, for Sodexho…and currently am serving as a Kitchen Lead / Catering Chef at the University of Idaho. I did the whole culinary school thing at Western Culinary...

Seems the owner of the last contest used that exact company from what I remember. Might be a tell-tale sign 😉