December 20, 2017 3 min to read
Leo Spizzirri and Brian Hernandez Talk Pizza
Brian Hernandez sits down with Leo Spizzirri in the Chef’s Corner and gets a rundown on what it takes to be a successful chef, pizza maker and consultant in the industry.
In this seminar Chef, Leo explains how he grew up in Chicago on Harlem Avenue. He explains that across the street from where he grew up was a neighborhood pizzeria. The summer breezes would waft toward his house bringing along the incredible smells of pizza. This was his number one memory and such an incredible experience.
Chef Leo started his pizza journey with a lot of dishwashing and floor mopping in the early days. He relates that many of his friends in the pizza industry started out the same way. you need to pay your dues if you want to make pizza. Or as the great David Bromberg relates: “You got to suffer if you want to sing the blues”. The same can be said about pizza. You need to pay your dues a bit to master the art of pizza.
One of the shockers of this interview is the fact that Chef Leo never owned his own pizzeria. He is content to work other operations. He wants to help make pizza. He is enthusiastic about helping to develop the concept. His goal is to make pizza as well as show others how to make pizza.
While the pizza was always number one for Chef Leo. He was more interested in looking at the big picture. He was more excited about watching and being part of the large pizza operation. He wanted to help integrate the back of the house and was content to make sure the operations always ran consistently.
Mark Dym, Peter Reinhart, Chef Leo Spizzirri and Jonathan Goldsmith at Pizza Expo
Chef Leo was asked about what are some of the greatest struggles faced by someone wanting to get into the pizza business. He started a website Ask Leo Pizza to be able to address some of these issues. Leo is very open and forthcoming about all he does and he encourages those wanting to get into the pizza business as well as seasoned veterans to connect with him on his website.
Here is the interview: