Essen1, I really didn't try to get consulting gigs, it just sort of fell into my lap, and I have only been doing it for the past few years. I just wrote about pizza here on the forum and after a while people started PM'ing me asking for help. Eventually some of those people were professional pizzeria operators. I think there are a number of people here on the forum that could do just as good a job as I do (or even better), but because I make my own schedule recording bands, it is especially easy for me to take a week off from my work here at the studio and fly wherever I needed to go to help with pizza. The first two consulting gigs I did were such great successes, and the pizzeria owners so happy with my work, that when anyone else pm'd me asking about consulting I had excellent references that were willing to go up to bat for me via phone calls. I travelled for so many years seeking out the best pizzerias, and getting to know the owners whenever possible. This has helped me to learn the various styles of pizza that we have around the country, and what I feel are the benchmarks for each particular style, plus I picked up some tips and tricks along the way. This is a bonus because if someone says "I want to make New Haven style pizza, or I want to do NY style, but I also would love to make a thin and crispy pizza, I know exactly what the goal is, often times exactly what flours, cheese, and tomato brands are typically used at the best of the best for that style, and I wont stop working on it until I feel the pizza is as good as its inspiration.