Chris Bianco shares his perspective on... just about everything!
When Chris started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front.
Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs.
I’m never going to own my own pizzeria but having my come to the conclusion after making literally thousands of pies, roasted green chilies, sausage and hot honey makes a great pizza
Thank you so much for sharing your expertise. The biggest food invention in history to me were wine, cheese and bread. But Pizza is the magic applied to ingredients. Since a young age Pizza enriched my life. It was a food meant for the poor. So no caviar nor pineapple on my pizza's.
I make a pie Usually every morning. With coffee . For the day. This makes me happy. Bread. And the Daily Bread. You appreciate this when you run out of flour. Then fast. Until it's time again. Always different always adjusting many Methods.
Thank you for sharing your story about your grandmother’s pot. I grew up in Queens, lived with my family in my grandparents’ house and every Sunday we ate dinner in the basement. My grandmother had the same pot and your video made my cry because I don’t have hers. Cherish yours and your memories.
Vi en Netflix la historia de este Gigante de las Pizza y me entristeció saber que falleció, realmente me entristeció yo seria muy feliz ser discípulo de su idea de crear platillos que remontan al origen de los grandes platillos( la casa de Mamá o de la Abuela) Reciban un gran abrazo desde Veracruz México
Sir, I would like to become a partner owner and I am really interested in the field of making wood-fired pizzas. You can open a branch in Malaysia if you are willing.
Te admiro. Supe de ti por el programa chef's table. Es algo sublime como aprecias y compartes tu experiencia de vida y cocinas con amor. Me hiciste llorar con tu historia de vida. Te mando abrazo fuerte desde mexico. Gracias por existir y compartir.
I will make your dough recipe this Friday... Looks much better than mine and my son loves pizza with veggies from the garden. I will send him back to college on Monday with pizza and calzone. Thanks from Cusco, Peru.
