Scott,
Yeah, PizzaNapolitano is right. It is geared mostly to commercial. There is no way you could possibly learn anything from the people who will be at the show. You won't learn a thing from talking to the people at Grande cheese, who by the way is going to be opening a retail division sometime next year, Lasafre yeast, general mills flour, Caputo, you can't possibly learn anything of value from talking to oven manufacutres like Marsal, Wood Stone, Lincoln, Middleby Marshall, Roto-Flex, Bakers Pride, Blodgett, these folks don't know anything. And don't waste your time with seminars like dough boot camp, taught by Tim Huff from general mills, who has forgotten more about flour than everybody on this fourm knows. And don't wast your time listening to Tom Lehman from the American Institute of Baking, his seminar where you actually make dough, won't teach you a thing. Although it is kind of fun to watch the chef that Caputo brought throw a hissy fit when he does not win the pizza competition forcing show management to huddle and come up with a token "Participation Plate" so he stops crying like a little girl. Yeah, you should continue to get your information from this group of amatuer yet passionate community, these folks know better than any of the pros you would get to meet at the show.
Rep
(With tounge firmly planted in cheek)
