peter reinhart

Most culinary savants are familiar with Chef Wylie Dufresne, who, at his groundbreaking Manhattan restaurant, WD 50, brought modernist molecular gastronomy in the style and spirit of Heston Blumenthal, Grant Achatz, and Ferran Adria to NYC about 10 years ago. Since then, like so many other great fine dining chefs, Wylie has fallen under the spell of pizza and is now expressing his creative genius at Park Avenue's Stretch Pizza. Hear all about Wylie's journey, from his Rhode Island origins, to the global stage, and now finding his voice in the ultra-competitive pizza sector. The expectations are high, but so is his intent, as we'll discover on this new episode of Pizza Quest with Peter Reinhart.

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In this episode, we continue to expand the scope of Pizza Quest to include a focus more on the quest than on the pizza.

Bread is the big umbrella in Peter's own quest, of which pizza is a delightful sub-set. Lately, more and more authors have added their own words and thoughts to the multi-dimensional levels of meaning embodied by bread. Kendall Vanderslice (oh what a perfect name) is one of them.

A theologian based in Durham, NC, Kendall shares with us here her own complex journey, as well as her reflections on bread as an iconic window into better understanding hunger, longing, and the goodness of God.

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At the 2022 Northeast Pizza Expo held in Atlantic City, New Jersey, Peter sat down with Pizza Quest favorite, Scott Wiener, the founder of Scott's Pizza Tours in New York City and the driving force behind the philanthropic movement, Slice Out Hunger. Scott's knowledge of pizza is encyclopedic and insightful, as you will hear during this far-ranging conversation about all things pizza.

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In addition to hosting Pizza Quest, Peter Reinhart is also the Executive Director of the Johnson & Wales University International Symposium on Bread where, for a number of years, he has hosted many of the world's foremost thought leaders on the subject, who gather to explore the future of bread. In this presentation, delivered at the 2022 Artisan Bread Expo in Atlantic City, New Jersey, Peter provides an overview, to a live audience, on the key takeaways from the most recent International Symposium on Bread, including his predictions of upcoming trends and products, not only regarding bread, but also its implications for pizza.

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Join Peter at the Northeast Pizza, Pasta, and Baking Expo as he spends time with Traci Rennaker, President and CEO of Lloyd Pans. Lloyd Pans is the leading manufacturer of every kind of pizza pan known to mankind, whether square, deep, long and thin, round, perforated, Sicilian or Detroit-style -- you name it, they make it. You'll learn more than everything you need to know about pans in this fun and engaging episode.

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Listen in as Rachel Wyman, Bryan Ford, and Serhan Ayhan, three rising stars in the baking and pizza community, swap stories of their unique journeys finding their distinctive voices in this big, yet small world.

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Peter is joined by Michael Fox, the coordinator of Clubhouse's audio community sector known as Pizza Club. Throughout the week pizza freaks of all types gather in the virtual clubhouse to share all manner of pizza obsession. Michael explains how it all works and how you can be a member.

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Peter presented, and HRN recorded, his seminal exploration of bread baking as a multi-dimensional journey of self-discovery and transformation at this year's Northeast Pizza, Pasta, and Baking Expo. Hear it all in this week's episode of Pizza Quest.

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Brooklyn pizza legend Paulie Gee delivered the keynote address at this year's Northeast Pizza, Pasta, and Baking Expo in Atlantic City. He recaps for Peter (and for us) what he told his audience, and shares his journey and mid-life transformation from working in an unfulfilling mainstream job to becoming a pizza legend and mentor to dozens of others.

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Fred Mortati and his family grew a third generation New Jersey food importing business into one of the most important companies in the American pizza and restaurant industry. Hear how they did it, and how they introduced Caputo Flour and other Italian products to America, in this week's episode of Pizza Quest with Peter Reinhart.

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In this episode Peter takes us "behind the curtain," of the Young Pizza Makers competition at the Northeast Pizza, Pasta, and Baking Expo in Atlantic City. He speaks with three of the judges, who describe what they look for in a championship pizza and how the future looks bright as the next generation of pizza makers prepares to step to the plate.

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Pizza Quest returns with a new season of episodes, kicking off with the first in a series of presentations and interviews by Peter Reinhart recorded at the Northeast Pizza, Pasta, and Bakery Expo held in October, 2022, in Atlantic City, NJ. This week's episode is entitled "Tinkering With Your Dough," with Peter and guest panelist, pizza master John Gutekanst of Avalanche Pizza in Athens, OH,  fielding questions from an audience of over 100 professional and amateur pizza makers from across the nation. You might even find some questions of your own answered in this entertaining and informative session, and you will definitely learn some things about dough that you didn't know before.

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This week on Pizza Quest we return to Ann Arbor, Michigan for a second visit with another member of the Zingerman's Community of Businesses, this time with Amy Emberling. Amy is the managing partner at the world-famous Zingerman's Bakehouse, where NY-Style rye bread meets San Francisco-style sourdough, and "Old School Apple Pie" gets reinvented using Michigan-grown apples with a crust made with the highest quality leaf lard. Amy shares with us the unique vision and philosophy that has made Zingerman's an iconic brand and also template for entrepreneurs in all types of businesses; where the values of artisanship converge with a unique vision of ethical business practices, and something special can, and does, happen.

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We welcome back Mark Todd, The Cheese Dude, to Pizza Quest. This is Mark's third visit in what will continue as an ongoing series of master sessions (which makes him our "Cheese Yoda") on the fathomless world of cheese. In previous episodes we explored Pasta Filata, which is the category of mozzarella and other pulled cheeses, followed by an episode on the very diverse world of cheddar. This time around, Mark guides us through the realm of hard, aged cheeses, such as Parmesan, Romano, Asiago, and aged Gouda. Peter will be your portal, your vicarious taster, as Mark leads us though the subtleties and complexities of these amazing cheeses, here on this new episode of Pizza Quest with Peter Reinhart.

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For over 30 years, Expo has been the largest gathering of pizza professionals, enthusiasts, and all-around pizza freaks in the world and has been featured on many television shows and is an indispensable event for independent operators to secure contracts, ingredients, equipment, and (importantly) new ideas. I think of it as a “gathering of the tribe.” Every day during the Expo, over 10,000 people gather in the Las Vegas Convention Center to make deals, swap war stories, and eat great pizza (and now also other baked goods, as The Artisan Bakery Expo has been attached as part of the event). Peter (“Pete”) Lachapelle is not only the Executive Editor at Pizza Today Magazine, but is also the “overlord” of Pizza Expo. In this riveting conversation, Pete shares the anguish of canceling last year’s Expo and talks about what lies ahead.

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One of our producers saw a photo on Instagram of this Meatball Parmesan Sandwich from Razza, Dan Richer’s amazing pizzeria in Jersey City, NJ. Brad was so inspired by the photo that he immediately contacted Dan and asked him if he’d show us how to make it here on Pizza Talk. And, now, here it is (thank you Dan and Brad)! One of the things that really differentiates this sandwich from your average meatball sub is the roll, made from Razza’s own naturally leavened pizza dough. As you will see and hear during this demo, the roll alone will get your juices flowing, but watch how the sandwich just keeps building and building until it simply explodes with flavor! Enough talk — let's listen to this episode, its time to get hungry…..

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Stromboli master and world champion pizzaiolo, Lee Hunzinger, joins Peter and regular contributor and Pizza Yodi, Brian Spangler, for an illuminating session on the crafting of the perfect stromboli. Brian believes that Lee makes the absolute best stromboli he ever had, and requested to be part of this conversation to, like all of us, drink at the well of greatness. You'll hear all about it on this week's episode of Pizza Quest with Peter Reinhart.

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Today’s guest is the embodiment of the old adage: Think globally, but act locally. By that, I mean that Siler Chapman is a world pizza champion, a protege of Tony Gemignani, and is known well beyond the borders of this city, my city, our city, Charlotte, NC, where we both live. As you will learn in this fun conversation, I have been a fan of Siler’s since I moved here 19 years ago, when he was was already a local 20 year old wonder-kid, and have watched him grow and navigate through the joys and challenges of his pizza (and life) journey, including his work as the co-founder of Perfecting Pizza, a consulting service that helps other operators build their own successful pizzerias. For the past few years he has reinvented himself, yet again, as a successful mobile pizza operator called The King of Fire, where he is making the best pizza in town, popping up in new locations every day while simultaneously expanding his fleet. Join us as Siler shares his long and winding journey and gives us a tour of us his moveable feast of a pizza truck, The King of Fire.

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When Hurricane Sandy devastated the coastal areas of Queens and Brooklyn, there were many economic victims. But Nicole Russell, who had already lost her job, decided not to be a victim and, instead, started making original pizzas baked in her home oven, and sold them out the back door, like her signature Kiss Mi' Converse Jerk-Chicken Pizza. Thus, Last Dragon Pizza was born. Before long, Nicole had earned a big following and got invited to join a delegation of pizza luminaries to compete in Italy on the world stage in an international competition. There’s a lot more to this amazing Lazarus story, so join us on this episode of Pizza Quest with Peter Reinhart, as Nicole tells Peter how it all came to pass.

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When Philip Korshak last appeared on Pizza Quest he was the general manager of pizza operations at Home Slice Pizza in Austin Texas. Fast forward five years and Phil, after an interim stopover in Minneapolis, is now in the Italian Market section of South Philadelphia, out of the pizza game altogether, and the proprietor of the recently unveiled Korshak’s Bagels, the hottest opening in food crazy Philadelphia in years. At the time of this interview, Phil was still haggling with inspectors and contractors amidst the pandemic drama, and hadn’t yet opened to the public, but when he did open the lines formed around the block with people anxious to try his sourdough, hand-formed bagels as well as his original shmears. Korshak’s is now the poster child for the burgeoning artisan bagel movement, and Phil is its colorful, charismatic ambassador. You’ll see why in this episode of Pizza Quest with Peter Reinhart.

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