Hi Chef POB here, newbie
I'm a chef in Chicago for 24 years and about to embark on my dream of my own place, I have done it all from washing dishes to exec. Chef, time to open my organic coal fired pizza and burger lounge right outside of Chicago, would love to hear about all of your coal fired experiences, I am familiar with pizza, toppings, doughs, etc... New to call, please help! Lol........
