Chef Pizza Netflix

[Emmaline]

Woohoo! I am soooo excited. I love the Netflix Chef's Table series and savour every programme. As if the BBQ series was not enough, they now have a September date for release of a six part series on pizza. Includes my new pizza hero Franco Pepe. Great start to my day here.

When you watch any of the Chef's Table programmes see if you can spot their story telling trope. My husband calls it "journey, death, return". We sit watching the chef's journey, waiting for "death" aka the bad thing that happened in their life to shape them. The good thing is that there is always a positive return at the end to leave us happy and uplifted. Soooo looking forward to this series hitting our screens. As well as his gorgeous puffy edge pizzas, Franco Pepe makes fried pizzas and I want to see more about how he gets those right. They are good for using up older dough balls and I made a really delicious one the other day with Ortiz tinned tuna and nice greens and tomatoes, picked fresh from my garden. ?

Since opening Pizzeria Bianco, Chris Bianco has risen to fame as one of the best pizza chefs in the country. Now, Bianco has five different restaurants in Phoenix, along with the recently opened Pizzeria Bianco in Downtown Los Angeles. His expertise is highlighted in Episode 1 of Netflix's new "Chef's Table: Pizza," where viewers are given an inside look at Bianco's love for pizza and his love for life.

Rather than simply scratching the surface, Bianco is a profound storyteller who loves to explore the more meaningful side of life, giving his food an entirely new level of love. Whether he is in the kitchen firing up a margherita pie or chatting with customers over a glass of wine, Bianco allows his passion for people and pizza to shine through in everything that he does. During an exclusive interview with Tasting Table, Chris Bianco shared everything from his not-so-secret sauce tips to thoughtful advice that goes beyond cooking in the kitchen.

In 2003, he became the first pizzaiolo to win a prestigious James Beard Award for best chef, getting the nod for the Southwest region. He added a second Beard honor in June of this year, when he was named outstanding restaurateur.

There is a tiny (well-known and celebrated) Sonoran-style Mexican Restaurant called Bacanora that is everything I love about a great restaurant. Focus, dedication, consistency, and great sustainably sourced ingredients cooked over live fire.

There are fancier small restaurants than Chez Nous, and ones much easier to find, unless you are familiar with the back alleys of Charleston, South Carolina. You might not be dazzled by the dcor, which is that of an 1835 single-family house lovingly but not extravagantly restored, with only the fireplaces and the wide-plank pine floors left essentially untouched. (Continue reading)

Chris Bianco is a master of his craft - both pizza and hospitality. Considered to be one of the great pizza chefs in the country, he is as humble and kind as anyone I have met. Watching his recent episode of Chef\u2019s Table on Netflix was a perfect look into his character for work, family, and life. He moved to Phoenix, Arizona more than 30 years ago and has been living there ever since. When I am asked where to go in Phoenix, the first choice is always to go see Chris at Bianco or Tratto and he never disappoints.

JM: You have been considered one of the best pizza chefs in the country for a long time, and I know you will humbly dispute that, but how has Chef\u2019s Table impacted your life?

CB: To say my or any work is a singular best would go against what I truly believe. I see the best of anything in that way. In sports, if you run faster or score more points it\u2019s easy to claim but with art or another subjective expression, I just try to enjoy the moments. As far as Chef\u2019s Table changing my life, humbling is the first thing that comes to mind. The pizzeria has been around for 3 decades and we have had a fair amount of attention over the years but the Chef\u2019s Table experience is another level. People have reached out to me from all over the world, less to talk about pizza and more to talk about how alike we all are. We live, we love, we try, we die and hopefully, we can remain in the hearts of those we love and leave things a little better than we found them.

I spend a lot of time studying what makes anything good whether that be a chair, a car, a relationship, or a pizza. It starts out with understanding your personal likes and needs, then if important to one\u2019s self, what\u2019s it made of, what are its ingredients that register as great, and who or what is making it. Unfortunately tasting good or looking good only occasionally means being good. Consider your source whether a rumor or a pizza.

Tratto was probably that restaurant for me. When we opened it seven years ago the intention was to build a template; one that didn\u2019t have my name on it with no pizza, and that invited young talent that I could hopefully help mentor their journey while working within a collective vision, and that allowed me to support and illuminate that talent while still making it a great economically viable restaurant with a positive environment for those on both sides of the pass and into the dining room and beyond.

Yes, Jimmy can definitely cook. What makes him great in the kitchen is what makes him great at his day/night job. He asks great questions and makes great decisions. He\u2019s one of the brightest minds and biggest hearts on the planet. He is manically thorough and has the discipline to follow recipes but the palate to know what he likes and I\u2019m an especially big fan of anything he throws on the grill or that comes out of the smoker - he knows his way around it for sure and I\u2019m the luckier for it.

Too many to list but one thing that stands out was the role restaurants played just post 9/11: How kind people were to each other, and how much we all leaned on our community and country. There were, for a moment, no red or blue states - just people in pain searching for a sense of normalcy and comfort in a suddenly surreal world. That lasted a few months then we went back to our divisive nature. It\u2019s a tragedy to need a tragedy to find our best. Hopefully, we live, learn, and evolve. I know I\u2019m still a work in progress.

That\u2019s easy since I never have enough time with my amazing wife and three occasionally fantastic kids so I am going with the home team. For dessert, a babysitter for the kids, and a Uber ride anywhere for Mia and me.

They are a reflection of our farmers\u2019 dedication to organic and sustainable farming, and the hope to share a little piece of California terroir with the world. Just as wine regions connect with people, places and, ultimately product. My partner Rob DiNapoli is a third-generation veteran of the California tomato industry and his passion is palpable and inspiring. We do our best to balance the salinity and the viscosity of the pack to give the end user a level of confidence in its consistency and our commitment to not suck and be better than yesterday but hopefully not as good as tomorrow\u2026 and to have my dad\u2019s art keep company in friends and families\u2019 pantries always makes me smile. I hope it makes them smile, too before and after supper (Buy Bianco DiNapoli here).

There are fancier small restaurants than Chez Nous, and ones much easier to find, unless you are familiar with the back alleys of Charleston, South Carolina. You might not be dazzled by the d\u00E9cor, which is that of an 1835 single-family house lovingly but not extravagantly restored, with only the fireplaces and the wide-plank pine floors left essentially untouched. (Continue reading)

Jester, a private chef and an owner of Pizzeria Mariana on East Cleveland Avenue, will dish up the drama as a contestant on the new Netflix competitive cooking series "Pressure Cooker," which drops on Friday, Jan. 6.

The series follows 11 chefs who are living together as they participate in cooking contests. The twist in the series is that there is no panel of guest judges: The competitors judge each other and also vote on who will receive the $100,000 prize.

Jester's winning scampi dish that bested one made by celebrity chef Bobby Flay appeared on the menu for several years at the Stone Balloon Ale House in Newark, where he formerly was executive chef. The $19 dish, made with homemade cavatelli, tomato, lemon and garlic in a white wine butter sauce, now is on the menu at Pizzeria Mariana, Jester's restaurant that serves wood-fired pizza, salads and pasta.

He said he "got wind" of the show about two years ago and applied to be a competitor in fall 2021. Jester said he found out in spring 2022 he was selected to be a contestant and flew to Los Angeles where the series was filmed.

He said producers were vague on show details when he arrived other than that the program was a cooking competition where contestants would live together and "there was going to be a social component."

"It was completely secret. We didn't know anybody. We didn't know we weren't being judged by celebrity chefs. Every day is a new day and a new set of challenges. They did a really good job of keeping us separated and being secretive. It's very high-intensity and volatile. It's the hardest thing I've ever done," Jester said.

A red-faced, emotional Jester is shown in a series of clips from a trailer from this seemingly cut-throat kitchen. The trailer suggests that forming alliances, impressing your peers and having a strategy are important to the game.

In one clip, Jester is shown near tears as he embraces a chef. In others, he is yelling that another contestant has served "raw food twice!" and also appears angry as he pushes a chair away from a table, stands up and appears to confront a fellow contestant while saying, "You know what? ...."

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