Keeneye’s Profile
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Poll: What's Your Favorite Pizza Style?
NY thin. I can't stand doughy, thick pizza. Blech.
Dear Slice: How Can I Get an Apprenticeship in a Pizzeria?
I agree with Jay. Turnover is so high in the restaurant business that I would almost appreciate knowing that an employee would be passionate about learning, if only for a 6-month period before they left.
I would be incredibly nervous, however, about sharing my recipes and techniques with someone who may open a pizzeria down the street. We have all of our staff sign a confidentiality / non-compete agreement because of this.
My suggestion would be to apply at your favorite pizza place, be certain to meet the owner face-to-face to introduce yourself, and announce your intention of working in the business - that you're not just looking for any job, you really want to work with pizza.
Good luck!
The Biggest Pizza Bubble Ever?
We call them "Pizza Warts". Whenever making a pie for ourselves, we purposefully don't dock the dough, and ignore the bubble popper hanging on the side of the oven.
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Recent Polls
Keeneye answered "No" to Would you eat this "full English breakfast" pizza?
Keeneye answered "New York thin crust" to What's Your Favorite Style of Pizza
Recent Quizzes
Keeneye got 87% correct on Slice Quiz No. 1
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About Keeneye
Website: http://www.PaizanosPizza.com
Location: Baker City, Oregon
About: I own and operate a small pizza restaurant in a town of about 10,000 people. I love food, and have a true passion for perfection which is only accentuated by my slight OCD tendencies.
Favorite foods: Pizza, crab, artichokes, figs, sushi, brussel sprouts, anything with gorgonzola, french bread, tiramisu
Last bite on earth: White sauce pizza with Alaskan King Crab & asparagus
If you're looking for superior craftsmanship on a wooden paddle, I can highly recommend Splinter's. Our 28" hand-crafted paddle is the mac-daddy of all of our make paddles, and the guy truly takes his work seriously. Here's a few previews: http://ikeeneye.wordpress.com/?s=splinter