As more chefs and bakers transition to owning several restaurants and bakeries, there's an obvious and necessary shift in their day-to-day roles. Elbows sink deeper in the metaphorical mess of a successful business, and less and less into the beloved tubs of flour, tomato sauce, animal fat, and such.
This month's Ask Nancy Silverton video highlights such challenges in a shift in creativity, as well as the simple, sad truth: we can only be in one place at one time.
As you'll see in this video, Nancy still manages to spend some time with the creative side of her brain: behind the mozzarella bar at her restaurant Osteria Mozza in Los Angeles.
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- Ask Nancy Silverton, Week 3 »
- Ask Nancy Silverton, Week 2 »
- Ask Nancy Silverton, Week 1 »
- Jim Lahey Makes No-Knead Pizza At Home »
- Ask Paulie, Week 1 »
- Ask Paulie, Week 2 »
- Ask Paulie, Week 3 »
- Ask Paulie, Week 4 »
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