Q: Can I have you private chef a pizza dinner without the magic show? A: What you don't like magic? Of course! I love-a-to make you a pizza!
Q: Can I book you to perform magic without pizza? A: Yes indeed!
Q: Do you make your dough by hand? A: No, I make it on the counter by the sink! Ha! Actually I finish my dough by hand to be sure I get the exact consistency I want. I can make it from start to finish by hand but stand mixers allow me to make multiple batches at one time.
Q: Why do you like to use imported Italian San Marzano tomatoes? A: What's with all the questions? In my opinion, they have a better flesh to gelatin ratio which leads to a richer/sweeter flavor and makes them easier to work with. Also the sodium content is most often a fraction of what you find in our domestic packed tomatoes.
Q: Do you always use local and or organic ingredients? A: Aren't you the little foodie! I think Chef Thomas Keller says it best. Click here
Q: How long have you been doing this? A: Magic since the age of 10, pizza since 1995 and Magic by the Slice launched in January 2014.