Peter Reinhart wrote the book on pizza. Actually, several of them! Peter is one of the original titans of the pizza industry and Nick and Siler have a chance to sit down and have an in depth conversation with him. More about Peter: Peter Reinhart has won four James Beard Awards for his books on bread, pizza, and the journey of self-discovery. In addition to founding the legendary Brother Juniper’s Bakery in Santa Rosa, California, and serving as the dough and product developer for dozens of companies and restaurants, he is also a chef instructor and faculty member at Johnson &amp; Wales University, the author of 13 books, the executive director of the Johnson &amp; Wales International Symposium on Bread, and the co-creator and host of the website, Pizza Quest where, for the past ten years, he shares his never-ending search for the perfect pizza, both literally and metaphorically.

Peter Reinhart wrote the book on pizza. Actually, several of them! Peter is one of the original titans of the pizza industry and Nick and Siler have a chance to sit down and have an in depth conversation with him. More about Peter: Peter Reinhart has won four James Beard Awards for his books on bread, pizza, and the journey of self-discovery. In addition to founding the legendary Brother Juniper’s Bakery in Santa Rosa, California, and serving as the dough and product developer for dozens of companies and restaurants, he is also a chef instructor and faculty member at Johnson &amp; Wales University, the author of 13 books, the executive director of the Johnson &amp; Wales International Symposium on Bread, and the co-creator and host of the website, Pizza Quest where, for the past ten years, he shares his never-ending search for the perfect pizza, both literally and metaphorically.

Episode 13

In this episode, Siler and Nick speak with Marcus Medina - owner of Hella Pie Pizza Co. He started a mobile wood fired pizzeria in 2017. His company specialized in doing pop up style events at Farmer’s markets and breweries. When Covid-19 hit, the mobile business came to a complete halt so he searched for the right location and deal to open up a brick &amp; mortar. That right location and deal eventually came, and in October 2020 he opened up a take out pizzeria and slice house in his hometown of Tracy, California. Hella Pie Pizza Co. is a family ran pizzeria, respecting the craft of pizza and has a passion for relationships in the community.  

In this episode, Siler and Nick speak with Marcus Medina - owner of Hella Pie Pizza Co. He started a mobile wood fired pizzeria in 2017. His company specialized in doing pop up style events at Farmer’s markets and breweries. When Covid-19 hit, the mobile business came to a complete halt so he searched for the right location and deal to open up a brick &amp; mortar. That right location and deal eventually came, and in October 2020 he opened up a take out pizzeria and slice house in his hometown of Tracy, California. Hella Pie Pizza Co. is a family ran pizzeria, respecting the craft of pizza and has a passion for relationships in the community.

Episode 12 

If you have been to Pizza Expo then you definitely know who Pete Lachapelle is! In this episode, Siler and Nick have a great conversation with Pete about Pizza Expo, where it has been and where it is going.  Here is a little more about Pete - Graduating with a marketing degree from Boston College in 1978, Pete has been in the publishing business since 1979. Having served as publisher on 12 different titles, he has worked for some of the largest trade publishing companies in the country and has focused on the food industry for more than 35 years. He began selling ad space for Bakery Production &amp; Marketing in 1983 and was named publisher in 1988. There, he built the magazine into one of the largest industrial food publications in the country. In 1998, he decided to take on the challenge of redesigning and reorganizing Pizza Today into the magazine you see today. In 2000, Pete was named president of Macfadden Protech LLC, where he was responsible for International Pizza Expo, Pizza Today, the National Association of Pizzeria Operators (NAPO) and the School of Pizzeria Management. Most recently, his group has developed Pizza &amp; Pasta Expo, Int’l Artisan Bakery Expo and Artisan Bakery East and the soon-to-be launched Pizza Expo 365, an online resource platform which will represent the Crossroads of the Industry. Pete is also a founding member of the National Restaurant Association’s Pizzeria Industry Council with the goal of  increasing the success rate of independent and multi-unit pizzerias. Today, Pete is the Global Brand Director for Emerald Expositions’ Food Group with the mission to expand the Food Group’s footprint throughout the artisan foodservice community. 

If you have been to Pizza Expo then you definitely know who Pete Lachapelle is! In this episode, Siler and Nick have a great conversation with Pete about Pizza Expo, where it has been and where it is going.  Here is a little more about Pete - Graduating with a marketing degree from Boston College in 1978, Pete has been in the publishing business since 1979. Having served as publisher on 12 different titles, he has worked for some of the largest trade publishing companies in the country and has focused on the food industry for more than 35 years. He began selling ad space for Bakery Production &amp; Marketing in 1983 and was named publisher in 1988. There, he built the magazine into one of the largest industrial food publications in the country. In 1998, he decided to take on the challenge of redesigning and reorganizing Pizza Today into the magazine you see today. In 2000, Pete was named president of Macfadden Protech LLC, where he was responsible for International Pizza Expo, Pizza Today, the National Association of Pizzeria Operators (NAPO) and the School of Pizzeria Management. Most recently, his group has developed Pizza &amp; Pasta Expo, Int’l Artisan Bakery Expo and Artisan Bakery East and the soon-to-be launched Pizza Expo 365, an online resource platform which will represent the Crossroads of the Industry. Pete is also a founding member of the National Restaurant Association’s Pizzeria Industry Council with the goal of  increasing the success rate of independent and multi-unit pizzerias. Today, Pete is the Global Brand Director for Emerald Expositions’ Food Group with the mission to expand the Food Group’s footprint throughout the artisan foodservice community.

Episode 11

Nick and Siler talk with one of the original legends of the pizza industry - John Arena. John is a Brooklyn born pizza maker with over 5 decades of experience. He began his professional career in his family shop in NY in 1967. In 1980 he and his cousin Sam Facchini opened their first Las Vegas pizzeria. Today they operate 6 Metro Pizza locations and a bread bakery. John is the creator of America’s first 3 credit university level course for aspiring pizza entrepreneurs. He has traveled extensively around the world as a student, guest lecturer, and consultant to the pizza industry. He is a sought after industry spokesman and the staff writer of a monthly column for the pizza industry’s premier trade journal. A prolific teacher John has introduced thousands of pizza makers of all experience levels to the joy of making pizzas. His students have gone on to open successful pizzerias across the US and in countries including Korea, China, Canada, Pakistan and Brazil. John’s pupils have been awarded dozens of medals in pizza competitions including 3 world championship medals at the International Pizza Expo. He is an active member of the World Pizza Champions team, the most acclaimed group of pizza professionals in the nation. John has had the privilege of making pizzas for 5 US Presidents and numerous luminaries in the sports and entertainment world and has been a guest on dozens of nationally televised programs. In 2017 he was part of a 3 man group that led the team that captured the Guinness World Record for the longest pizza ever made. He produced a pizza over 5800 feet long that provided food for dozens of shelters and charities in the Los Angeles area. Most recently John was a finalist on Food Network’s series Chopped. The episode entitled Pizza Poetry was one of the most popular installments in the show’s history.

Nick and Siler talk with one of the original legends of the pizza industry - John Arena. John is a Brooklyn born pizza maker with over 5 decades of experience. He began his professional career in his family shop in NY in 1967. In 1980 he and his cousin Sam Facchini opened their first Las Vegas pizzeria. Today they operate 6 Metro Pizza locations and a bread bakery. John is the creator of America’s first 3 credit university level course for aspiring pizza entrepreneurs. He has traveled extensively around the world as a student, guest lecturer, and consultant to the pizza industry. He is a sought after industry spokesman and the staff writer of a monthly column for the pizza industry’s premier trade journal. A prolific teacher John has introduced thousands of pizza makers of all experience levels to the joy of making pizzas. His students have gone on to open successful pizzerias across the US and in countries including Korea, China, Canada, Pakistan and Brazil. John’s pupils have been awarded dozens of medals in pizza competitions including 3 world championship medals at the International Pizza Expo. He is an active member of the World Pizza Champions team, the most acclaimed group of pizza professionals in the nation. John has had the privilege of making pizzas for 5 US Presidents and numerous luminaries in the sports and entertainment world and has been a guest on dozens of nationally televised programs. In 2017 he was part of a 3 man group that led the team that captured the Guinness World Record for the longest pizza ever made. He produced a pizza over 5800 feet long that provided food for dozens of shelters and charities in the Los Angeles area. Most recently John was a finalist on Food Network’s series Chopped. The episode entitled Pizza Poetry was one of the most popular installments in the show’s history.

Episode 10

Minimum wage is not going down, employees are not getting cheaper, and compliance issues are never going to get easier to deal with. So what is a pizza operator supposed to do? Who has time to deal with all of this when a million other things are going on, and customers want pizza right now?! We have found an amazing tool that will revolutionize the way you schedule employees and make compliance easier than ever before. The best part is that it is free, and the premium version is just a few bucks per employee! OpenSimSim is the name of the great app we discovered, and today we sit down and speak to the CEO of OpenSimSim, Roger Avats, to find out more. If you want to get connected with OpenSimSim, visit perfectingpizza.com and click on Free Content to find their page. 

Minimum wage is not going down, employees are not getting cheaper, and compliance issues are never going to get easier to deal with. So what is a pizza operator supposed to do? Who has time to deal with all of this when a million other things are going on, and customers want pizza right now?! We have found an amazing tool that will revolutionize the way you schedule employees and make compliance easier than ever before. The best part is that it is free, and the premium version is just a few bucks per employee! OpenSimSim is the name of the great app we discovered, and today we sit down and speak to the CEO of OpenSimSim, Roger Avats, to find out more. If you want to get connected with OpenSimSim, visit <a href="http://perfectingpizza.com" rel="nofollow" target="_blank">perfectingpizza.com</a> and click on Free Content to find their page.

Episode 9

Perry Anastasakis and his family have built a successful pizzeria in Bethel, Connecticut where they have been in business since 1982. That makes about 37 years of continuously making great pizza, pleasing customers, making mistakes, learning, and growing. Listen in as Perry tells how he does it.

Perry Anastasakis and his family have built a successful pizzeria in Bethel, Connecticut where they have been in business since 1982. That makes about 37 years of continuously making great pizza, pleasing customers, making mistakes, learning, and growing. Listen in as Perry tells how he does it.

Episode 8

Right in the middle of Silicon Valley, halfway between San Fransisco and San Jose, you will find the city of Los Altos as well as State of Mind Public House and Pizzeria. Michael and Siler chat with Lars Smith, Chef and Co-Owner, of this award winning pizzeria that has gone from zero to a multi-million dollar operation in a very, very short time. Listen in as Lars tells us about how he made the jump from corporate pizza to independent pizza!

Right in the middle of Silicon Valley, halfway between San Fransisco and San Jose, you will find the city of Los Altos as well as State of Mind Public House and Pizzeria. Michael and Siler chat with Lars Smith, Chef and Co-Owner, of this award winning pizzeria that has gone from zero to a multi-million dollar operation in a very, very short time. Listen in as Lars tells us about how he made the jump from corporate pizza to independent pizza!

Episode 7

Have you heard of Master Pizza yet? You should have by now. Not only is Master Pizza a well known northeast Ohio pizza chain with 11 stores, the Master Pizza team and friends manage the International Pizza Challenge for Pizza Expo each year! This episode Michael and Siler speak with the president of Master Pizza, Jeremy Galvin, about growth and what it takes to operate more than one pizzeria. Jeremy is also a speaker at trade shows and was previously co-owner &amp; C.O.O. of Romeo’s Pizza from 2005-2012, during that time the company exploded from one store in Medina to over 30 locations comprised of company owned locations and franchises across Ohio.

Have you heard of Master Pizza yet? You should have by now. Not only is Master Pizza a well known northeast Ohio pizza chain with 11 stores, the Master Pizza team and friends manage the International Pizza Challenge for Pizza Expo each year! This episode Michael and Siler speak with the president of Master Pizza, Jeremy Galvin, about growth and what it takes to operate more than one pizzeria. Jeremy is also a speaker at trade shows and was previously co-owner &amp; C.O.O. of Romeo’s Pizza from 2005-2012, during that time the company exploded from one store in Medina to over 30 locations comprised of company owned locations and franchises across Ohio.

Episode 6

Nicole Bean is seemingly everywhere right now in the pizza industry? Why? Because she is doing what every good pizza operator should be doing - she is networking, learning, competing, and soaking up the entire pizza industry to make herself a better pizza maker and business owner. She is perfecting her craft, as a wise pizza maker we know likes to say. Nicole and her family own and operate two well know and wildly busy pizzerias in the Houston, TX area named- Pizaro's Pizza Napoletana. Listen in to find out how she and her family grew a passion into a successful business and survived the devastation of Hurricane Harvey and a major civil infrastructure disruption. 

Nicole Bean is seemingly everywhere right now in the pizza industry? Why? Because she is doing what every good pizza operator should be doing - she is networking, learning, competing, and soaking up the entire pizza industry to make herself a better pizza maker and business owner. She is perfecting her craft, as a wise pizza maker we know likes to say. Nicole and her family own and operate two well know and wildly busy pizzerias in the Houston, TX area named- Pizaro's Pizza Napoletana. Listen in to find out how she and her family grew a passion into a successful business and survived the devastation of Hurricane Harvey and a major civil infrastructure disruption.

Episode 5

Carmine Testa is father to the famous Jersey Pizza Boys, Nicholas and Michael Testa who have become a viral internet and television success for their acrobatic dough tossing. Carmine also is the owner of Carmine's Pizza Factory in Jersey City, NJ and shares with Michael &amp; Siler how he struggles and copes with expenses associated with the online ordering platforms that most consumers love.

Episode 4

Are you thinking about opening a pizza shop? Are you a veteran of the pizza business who is looking for new ideas? Either way, you are in the right place! Here we will talk about operations, employees, industry trends and much more. Join the conversation with the crew from Perfecting Pizza and learn how to take your pizza shop to the next level.

Listen in as 13 Time World Pizza Champion Justin Wadstein of Sleight of Hand Pizza gives Michael &amp; Siler the low down on his mobile wood-fired pizza business and how he built it into a successful business. Don't miss this great episode loaded with lots of invaluable tips, pointers, and advice from one of the most winning pizza competitors in the world.

Episode 3

Michael and Siler have an in-depth chat with the 2017 winner of the Caputo Cup, Will Grant of That's A Some Pizza. Located on Bainbridge Island in Washington State, this award-winning pizzeria uses a 120-year-old sourdough starter! Listen in as Will tells us more about what a sourdough start actually is, how to use one, and how winning the Caputo Cup has helped his business explode.

Episode 2

In the first episode of the Real Slice, Michael and Siler sit down with Christal Spata of Valeo's Pizza in Kenosha, WI. Valeo's has been a fixture and pillar of the community for over 50 years, and is one of the original three pizzerias that opened in Kenosha, WI over half a century ago. The pizzeria is housed in an unremarkable building tucked away in a residential section of the city. Owner and Chief Leadership Development Officer, Christal Spata, explains their pizzeria, “We’re not much. We are a carryout/delivery place – we have no dine-in, just a little lobby to come get it. 1,600 square feet – we’re a tight organization. I can’t tell you how many times I’ve driven down the road and passed the place – like, it is a Mom &amp; Pop, hole-in-the-wall establishment. And I’m going ‘Dang it; I just passed my own business again!’ But I do, because it is just this hidden gem that is just the heart of Kenosha.”

Episode 1

I am a member of the &#34;The Perfect Pizza&#34;, I have listen to all 4 podcast. Taking the time to listen, you can learn... If you don&#39;t get it, you don&#39;t get it. Learn from the best.

They Don't Get

In all honesty I could only listen to the firsts five minutes or so before I got disgusted and turned it off. I just can’t get behind perpetuating bad/commercial pizza. The American way of eating and food system is broken get with the program and stop perpetuating garbage.

Call me a pizza snob but.....

The Real Slice

The best podcast episodes on parenting. Interviewing experts and talking through common issues surrounding parenting. This topic is filled with important lessons and insights for anyone listening. Add episodes you're interested into your queue below!

OwlTail

Parenting is fraught with uncertainty, changing with each generation. This hour, TED speakers share ideas about raising kids and how — despite our best efforts — we're probably still doing it wrong. Guests include former Stanford dean Julie Lythcott-Haims, former firefighter Caroline Paul, author Peggy Orenstein, psychologist Dr. Aala El-Khani, and poet Sarah Kay.

TED Radio Hour

Turning Kids Into Grown-Ups

The multibillion-pound parenting industry tells us we can all shape our children to be joyful, resilient and successful. But what if it’s all bunk? Intelligence Squared are bringing together a panel of top geneticists and parenting experts to explore just how important parenting is.Arguing in favour of the motion are Robert Plomin, Psychologist and Professor of Behavioural Genetics at the Institute of Psychiatry, Psychology and Neuroscience at King’s College London; and Stuart Ritchie, Lecturer in the Social Genetic and Developmental Psychiatry Centre at King’s College London.Arguing against the motion were Susan Pawlby, a developmental Clinical Psychologist with over 30 years of experience working with mothers and babies both in clinical and research contexts; and Ann Pleshette Murphy, a therapist, parenting counsellor and advocate for young children and their families.The debate was chaired by Xand van Tulleken, a medical doctor and broadcaster who has presented numerous shows for the BBC and Channel 4, often alongside his identical twin brother Chris.  Support this show http://supporter.acast.com/intelligencesquared.See acast.com/privacy for privacy and opt-out information.

Intelligence Squared

The multibillion-pound parenting industry tells us we can all shape our children to be joyful, resilient and successful. But what if it’s all bunk? Intelligence Squared are bringing together a panel of top geneticists and parenting experts to explore just how important parenting is. Arguing in favour of the motion are Robert Plomin, Psychologist and Professor of Behavioural Genetics at the Institute of Psychiatry, Psychology and Neuroscience at King’s College London; and Stuart Ritchie, Lecturer in the Social Genetic and Developmental Psychiatry Centre at King’s College London. Arguing against the motion were Susan Pawlby, a developmental Clinical Psychologist with over 30 years of experience working with mothers and babies both in clinical and research contexts; and Ann Pleshette Murphy, a therapist, parenting counsellor and advocate for young children and their families. The debate was chaired by Xand van Tulleken, a medical doctor and broadcaster who has presented numerous shows for the BBC and Channel 4, often alongside his identical twin brother Chris.  Support this show <a href="http://supporter.acast.com/intelligencesquared" rel="payment nofollow" target="_blank">http://supporter.acast.com/intelligencesquared</a>.See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for privacy and opt-out information.

Parenting Doesn't Matter (Or Not As Much As You Think)

Best Parenting Podcasts

The best podcast episodes on Startups. For anyone working in a startup, or anyone interested in the incredible stories behind how people built companies like Instagram, and Facebook. Offering both practical advice and insights, as well as the stories for how many of the biggest startups got to where they are today. Add episodes you're interested into your queue below!

Mel Liu

On this episode of the Knowledge Project Podcast, I chat with Patrick Collison, co-founder and CEO of the leading online payment processing company, Stripe. If you’ve purchased anything online recently, there’s a good chance that Stripe facilitated the transaction. What is now an organization with over a thousand employees and handling tens of billions of dollars of online purchases every year, began as a small side experiment while Patrick and his brother John were going to college.   During our conversation, Patrick shares the details of their unlikely journey and some of the hard-earned wisdom he picked up along the way. I hope you have something handy to write with because the nuggets per minute in this episode are off the charts. Patrick was so open and generous with his responses that I’m really excited for you to hear what he has to say. Here are just a few of the things we cover:  The biggest (and most valuable) mistakes Patrick made in the early days of Stripe and how they helped him get better The characteristics that Patrick looks for in a new hire to fit and contribute to the Stripe company culture What compelled he and his brother to move forward with the early concept of Stripe, even though on paper it was doomed to fail from the start The gaps Patrick saw in the market that dozens of other processing companies were missing — and how he capitalized on them The lessons Patrick learned from scaling Stripe from two employees (he and his brother) to nearly 1,000 today How he evaluates the upsides and potential dangers of speculative positions within the company How his Irish upbringing influenced his ability to argue and disagree without taking offense (and how we can all be a little more “Irish”) The power of finding the right peer group in your social and professional circles and how impactful and influential it can be in determining where you end up. The 4 ways Patrick has modified his decision making process over the last 5 years and how it’s helped him develop as a person and as a business leader (this part alone is worth the listen) Patrick’s unique approach to books and how he chooses what he’s going to spend his time reading  ...life in Silicon Valley, Baumol’s cost disease, and so, so much more. Patrick truly is one of the warmest, humblest and down to earth people I’ve had the pleasure to speak with and I thoroughly enjoyed our conversation together. I hope you will too! GO PREMIUM: Support the podcast, get ad-free episodes, transcripts, and so much more: https://fs.blog/knowledge-project-premium/

The Knowledge Project with Shane Parrish

On this episode of the Knowledge Project Podcast, I chat with Patrick Collison, co-founder and CEO of the leading online payment processing company, <a href="https://stripe.com/" rel="nofollow" target="_blank">Stripe.</a> If you’ve purchased anything online recently, there’s a good chance that Stripe facilitated the transaction. What is now an organization with over a thousand employees and handling tens of billions of dollars of online purchases every year, began as a small side experiment while Patrick and his brother John were going to college.   During our conversation, Patrick shares the details of their unlikely journey and some of the hard-earned wisdom he picked up along the way. I hope you have something handy to write with because the nuggets per minute in this episode are off the charts. Patrick was so open and generous with his responses that I’m really excited for you to hear what he has to say. Here are just a few of the things we cover: <ul> <li>The biggest (and most valuable) mistakes Patrick made in the early days of Stripe and how they helped him get better</li> <li>The characteristics that Patrick looks for in a new hire to fit and contribute to the Stripe company culture</li> <li>What compelled he and his brother to move forward with the early concept of Stripe, even though on paper it was doomed to fail from the start</li> <li>The gaps Patrick saw in the market that dozens of other processing companies were missing — and how he capitalized on them</li> <li>The lessons Patrick learned from scaling Stripe from two employees (he and his brother) to nearly 1,000 today</li> <li>How he evaluates the upsides and potential dangers of speculative positions within the company</li> <li>How his Irish upbringing influenced his ability to argue and disagree without taking offense (and how we can all be a little more “Irish”)</li> <li>The power of finding the right peer group in your social and professional circles and how impactful and influential it can be in determining where you end up.</li> <li>The 4 ways Patrick has modified his decision making process over the last 5 years and how it’s helped him develop as a person and as a business leader (this part alone is worth the listen)</li> <li>Patrick’s unique approach to books and how he chooses what he’s going to spend his time reading</li> </ul> ...life in Silicon Valley, Baumol’s cost disease, and so, so much more. Patrick truly is one of the warmest, humblest and down to earth people I’ve had the pleasure to speak with and I thoroughly enjoyed our conversation together. I hope you will too! GO PREMIUM: Support the podcast, get ad-free episodes, transcripts, and so much more: https://fs.blog/knowledge-project-premium/

#32 Patrick Collison: Earning Your Stripes

If you want your company to truly scale, you first have to do things that don't scale. Handcraft the core experience. Get your hands dirty. Serve your customers one-by-one. And don't stop until you know exactly what they want. That's what Brian Chesky did. As CEO of Airbnb, Brian’s early work was more akin to a traveling salesman. He takes us back to his lean years – when he went door-to-door, meeting Airbnb hosts in person – and shares the imaginative route to crafting what he calls an "11-star experience.”Read Paul Graham: "In order to scale, you have to do things that don't scale."Read a transcript of this interview at: https://mastersofscale.com/brian-chesky-handcrafted/Subscribe to the Masters of Scale weekly newsletter at http://eepurl.com/dlirtX

Masters of Scale with Reid Hoffman

If you want your company to truly scale, you first have to do things that don't scale. Handcraft the core experience. Get your hands dirty. Serve your customers one-by-one. And don't stop until you know exactly what they want. That's what Brian Chesky did. As CEO of Airbnb, Brian’s early work was more akin to a traveling salesman. He takes us back to his lean years – when he went door-to-door, meeting Airbnb hosts in person – and shares the imaginative route to crafting what he calls an "11-star experience.”Read Paul Graham: "In order to scale, you have to do <a href="http://paulgraham.com/ds.html" rel="nofollow" target="_blank">things that don't scale</a>."Read a transcript of this interview at: <a href="https://mastersofscale.com/brian-chesky-handcrafted/" rel="nofollow" target="_blank">https://mastersofscale.com/brian-chesky-handcrafted/</a>Subscribe to the Masters of Scale weekly newsletter at <a href="http://eepurl.com/dlirtX" rel="nofollow" target="_blank">http://eepurl.com/dlirtX</a>

The Real Slice

Weekly hand curated podcast episodes for learning