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3599 Atlanta Rd,
Smyrna Ga. 30080
Tel: 770-437-8056
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When
I was asked to do Chef Talk I really didn’t know what
I was going to say. So I took some time to really think about
a couple of things. I went to the site to see what the other
chefs were talking about; all of the previous chefs went
to culinary school or worked under some of the top chefs
around the world. Some talk about where they cook, whom they
cooked with or cooked for. Well BLA, BLA, BLA.
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“So here I am
just a Pizza man from New York". But I was taught how to cook by three of
the greatest things in this world. I don’t believe to be a great chef you
have to spend thousands of dollars in culinary school. I believe cooking has
to come from the heart. So on that note I owe all my talents to my Grandmother
who taught me the old school style of Italian cooking, the Army that taught me
the organization, production and cleanliness of a kitchen (which I won a lot
of awards for) and a little pizzeria in Westchester N.Y. (Lucy’s Pizza)
who taught me how to have fun while doing something I love. Those three elements
of my life plus hard work made me into what I am today co-owner of the BEST PIZZA
in Atlanta Bella’s Pizzeria.
Now that I got that off my chest there’s three more things I need
to address about the pizza business before I get to my recipes.
1. If you are planning to open a pizza shop and you never worked in
one before especially in N.Y. PLEASE do not use New York in your name.
It's almost like false advertising, you are truly leading your customer
on and you are going to embarrass yourself. True New Yorkers will know
the difference and they are not scared to talk about it.
2. PLEASE do not be cheap on your product. Because you worked up north
for a couple of months don’t think you can come down south and
start buying cheap cheese, tomatoes, and premade items and call it
a N.Y. pizza. Knowing that will never happen back home.
3. One of my BIGGEST pet peeves is when someone orders a slice of pizza
and 1. Gets a lot of toppings (more than two) and 2. Eats their pizza
with a fork and knife.
So here is EATING A SLICE 101
1. Take your slice and fold it by the crust in half.
2. Bring the pointed side of the pizza to your mouth and bite down.
A little oil should drip from the crust if they are using the right
kind of cheese (too much oil means they are using cheap cheese).
NOTE: if the pizza “ flops” down as you pick it up means
there too many toppings or the person doesn’t know how to make
an even crust.
Pizza making is an art not just a fly by job. So if you are planning
on opening a pizzeria or need help with the one you have, Bella’s
Pizzeria is considering consulting or even franchising. Just remember
BE TRUE TO YOURSELF SO YOU CAN BE TRUE TO YOUR CUSTOMERS.
Recipe:
Chicken Francese
Serves 4
Ingredients:
1 lb thin-sliced chicken cutlets
Salt and freshly ground pepper
2 large eggs
1/2 cups all-purpose flour
1/2 cup chicken broth
1/4 cup dry white wine
2-3 tblsp fresh lemon juice (to taste)
3 tblsp olive oil
3 tblsp unsalted butter
1 tblsp chopped fresh flat-leaf parsley
Lemon wedges
Place chicken cutlets between 2 sheets of plastic wrap. With a meat
pounder or mallet, gently pound the slices to about a 1/4 inch thickness.
Sprinkle the chicken generously with salt and pepper.
Beat the eggs until well blendid. Put flour on plate. Mix the broth,
wine and lemon juice in a bowl. Heat ol and butter in large skillet
over medium heat. Dip cutlets into flour then into the egg and place
in skillet. Brown on each side about 2 minutes on each side.
When all chicken is done add the broth mixture to pan. Raise the heat
and cook, scraping the bottom of the pan. Sauce will thicken then throw
in parsley. Return the chicken to the skillet and them once or twice
in sauce. Serve with lemon wedges.
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