My guest on this week's Special Sauce is Chris Bianco, the man who makes my favorite pizza in the world. The pies he puts out at Pizzeria Bianco in Phoenix, AZ, would definitely be on the table at my last supper. And while Chris is also the author of the new book Bianco: Pizza, Pasta, and Other Food I Like, which every aspiring pizzaiolo should pick up, I invited Chris onto the podcast because he's the poet laureate of pizza, someone who truly connects the dots of food and life in unique fashion.
The centrality of food and cooking to his identity is evident in everything he talks about, from the lesson he learned as a child at the Bianco family table ("Food was really as important as your breath, basically.") to the reason why he thinks he has gravitated toward cooking: "I think that I've been very insecure just in my existence, like where I fit in. I wanted to make you happy...I wanted you to like me, whoever you were."
And while he's passionate about food, he still has a sense of humor. Consider his description of the way he got started making money cooking in Phoenix: "I was making pasta and mozzarella in my apartment, and I was selling to a couple Italian restaurants at the time. They paid me cash. And I was like, if I got busted, how much time can you do for mozzarella?"
Chris also has some sage advice for young chefs: "What I challenge them to do is take everything out of their apartment, their spiritual apartment, and put it on their front lawn, and to see what they have they want to bring back in, and redecorate their life with or their inspirations with." And as for his poetic bent, Chris once told me, "I'm on a mission. I have a responsibility to do something with integrity and dignity. My menu might be small, but to me, it's the biggest thing in the world. Pizza inspires me, fascinates me, and gives me hope."
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