Today, I’m sharing a panel discussion dedicated to the art of perfect pizza. With me are Chef Robert
Andreozzi from Marvin Pizza in Providence, RI, Chef Derrick Tung from Paulie Gee’s in Logan Square in Chicago, and Chef Demetri Mechelis from Martha Dear in Washington DC.
You’ll hear how they first became interested in pizza-making, and they each share the individual paths that led them to the pizza business.
You’ll learn the secrets they employ to stay relevant and keep innovating in a popular culinary genre, and some of the unique toppings they incorporate.
They discuss finding balance between what they want to sell and what customers want to eat, and share some choice advice about running a restaurant.
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)
Marvin’s ability to integrate into the community largely hinges on the aspects that complement our pizza. This includes our selection of cocktails, various appetizers, the events we organize, and our merchandise. By presenting these elements as cultural contributions to the neighborhood, we have significantly contributed to our success. – Robert Andreozzi
The specials are not as profitable. If we focused solely on selling cheese pizzas, we might all become millionaires within a few years. – Derrick Tung
I don’t believe water plays a significant role in the quality. While having good water is beneficial, and New York might have the best water I’m aware of, for us, it’s really about our passion and our dough starter. – Demetri Mechelis
Pizza Marvin
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Paulie Gee’s
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Martha Dear
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Restaurant Pizza Marvin in Providence
Restaurant Paulie Gee’s Logan Square
Restaurant Martha Dear in D.C.
Mark Welker – Set Goals and Make Them Happen
Chris Shepherd – Sharing Food & Life Experiences
Beau du Bois – Listen to your Neighborhood!
Ted Lee – Home Cook and Writer
Brother Luck – Embracing your Fears!
Hari Cameron – Creativity within Boundaries
Gabriel Kreuther – Making Customers Happy!
Flavien Desoblin – Owner Brandy Library NYC
Noosh – Celebrating Eastern Mediterranean Cuisine
3 Chefs from Austin Question Everything
What Is More Important: Techniques or Creativity?
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Kim Alter – Creating Food Memories
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Alison Trent – The Future is Creative Collaboration
Jose Garces – A Competitive Mindset
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Edward Lee – The Marco Polo of American Cuisine
David Burke – A Creative Mind
Andre Natera – The Culinary Yoda
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