Author Topic: What ever happened to Jeff Varasano? (Read 4579 times)

randyjohnsonhve · « **on:** May 02, 2012, 02:08:34 PM »

The last I have seen of Jeff is in 2009. Is he still running pizza places in Atlanta and why did he appear to go underground after such a great piece on how to do Neapolitan Style Pizza?

'Where's ~~Waldo,~~ Jeff?

RJelli

slybarman · « **Reply #1 on:** May 02, 2012, 02:36:32 PM »

FWIW:

This was a couple months ago:

<a href="http://www.youtube.com/watch?v=vtGJi_J1Bmg" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=vtGJi_J1Bmg</a>

Jet_deck · « **Reply #2 on:** May 03, 2012, 08:57:08 AM »

Quote from: randyjohnsonhve on May 02, 2012, 02:08:34 PM

The last I have seen of Jeff is in 2009. Is he still running pizza places in Atlanta and why did he appear to go underground after such a great piece on how to do Neapolitan Style Pizza?

'Where's ~~Waldo,~~ Jeff?

RJelli

He most likely is just busy...

http://www.pizzamaking.com/forum/index.php/topic,12718.0.html

BrickStoneOven · « **Reply #3 on:** May 03, 2012, 10:37:16 AM »

Quote from: Jet_deck on May 03, 2012, 08:57:08 AM

He most likely is just busy...

http://www.pizzamaking.com/forum/index.php/topic,12718.0.html

Wow can't believe that was more than a year ago. Seems like it happened just recently.

randyjohnsonhve · « **Reply #4 on:** May 03, 2012, 12:56:54 PM »

Thanks for the updates...

RJelli

varasano · « **Reply #5 on:** May 03, 2012, 12:57:31 PM »

yeah, what ever happened to me, LOL?

So, I'm pretty long overdue for an update. Let me start by posting up a couple of little training videos that I put together last year for my staff, but never put up on my site. I just put them up yesterday on my main page. Pardon me if there are a few references other training materials.

Styles of Pizza found in America - Walks you through about a dozen regional styles.:

<a href="http://youtu.be/m1roP6F0GkY?hd=1" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/m1roP6F0GkY?hd=1</a>

Devolution of Pizza - This explains how pizza went from Naples to NY, then the chains that dominate pizza today.

<a href="http://youtu.be/Nk5LiIX9ZWA?hd=1" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/Nk5LiIX9ZWA?hd=1</a>

I really should get up here and post more. Honestly the only reason that I don't is that I'm just so busy with the restaurant and I get a bunch of emails from the website and I struggle to even answer half of that so I don't get a lot of free time to post up.

I'm opening a new unit in the Atlanta Airport. I'm pretty psyched. It's actually a license deal so I won't be operating it but I will be training and reviewing quality constantly. Here's an article and rendering: http://www.ajc.com/lifestyle/finally-good-eats-on-1303578.html

varasano · « **Reply #6 on:** May 03, 2012, 01:00:39 PM »

Also, Please, please, if anyone from this site is coming into the restaurant, please email me first. I will make sure you have an amazing time and get you samples of lots of things that you probably won't get if you just randomly come in.

dmcavanagh · « **Reply #7 on:** May 03, 2012, 01:26:29 PM »

Jeff

That's a kind offer, hope I get to take you up on it someday. Thanks for the videos, appreciate them.

Ranger5oh · « **Reply #8 on:** May 03, 2012, 01:28:09 PM »

Quote from: varasano on May 03, 2012, 01:00:39 PM

Also, Please, please, if anyone from this site is coming into the restaurant, please email me first. I will make sure you have an amazing time and get you samples of lots of things that you probably won't get if you just randomly come in.

That's awesome!

varasano · « **Reply #9 on:** May 03, 2012, 01:33:27 PM »

I just reviewed the 2 videos myself. In it I say that there are only about 5 pizzerias that are using a sourdough. I cut this video about 2 years ago so I'm sure that's way higher now. I wonder what the real number is now.

randyjohnsonhve · « **Reply #10 on:** May 03, 2012, 02:07:50 PM »

Jeff, I appreciate the very humble evolution of pizza and the reasons why we do what we do...Your knowledge is supreme...

Thanks,
RJelli

slybarman · « **Reply #11 on:** May 03, 2012, 02:27:49 PM »

Quote from: varasano on May 03, 2012, 01:00:39 PM

Also, Please, please, if anyone from this site is coming into the restaurant, please email me first. I will make sure you have an amazing time and get you samples of lots of things that you probably won't get if you just randomly come in.

Cool offer. Thanks.

BrickStoneOven · « **Reply #12 on:** May 03, 2012, 05:07:40 PM »

It's great to see your back; even if it's just for a moment.

That second video was really great. The way you explained the devolution to chain pizza was really insightful.

You mentioned in the review thread that Jet-Deck posted that you were using a new method of storing the dough instead of using the glad containers. Do you mind sharing or is it something you don't want to reveal just yet. I followed in your steps when I saw you were using glad containers because for a home baker they are really easy to store/stack.

Hope your on some more.

varasano · « **Reply #13 on:** May 03, 2012, 05:14:46 PM »

I can't really give my new process. I'm only using it for about a third of my dough anyway. But I'm sure if I get it right, someone will post about it, LOL... It really is my best dough yet and I hope to get it into production.

BrickStoneOven · « **Reply #14 on:** May 03, 2012, 05:29:21 PM »

Quote from: varasano on May 03, 2012, 05:14:46 PM

I can't really give my new process. I'm only using it for about a third of my dough anyway. But I'm sure if I get it right, someone will post about it, LOL... It really is my best dough yet and I hope to get it into production.

Oh, lol I thought you were just putting the dough in another type of individual container. I didn't know you were using a new process of making your dough. I wouldn't ask you to divulge something like that. Sorry about that.

varasano · « **Reply #15 on:** May 03, 2012, 06:02:19 PM »

It's not a new dough formula, it's a different way of storing the dough. Not containers nor boxes.... But better than either.

Sorry to be so cryptic, LOL.

varasano · « **Reply #16 on:** May 03, 2012, 06:10:20 PM »

A few recent photos:

http://michael-knowlton.com/blog/varasanos-pizza-atlanta-food-photography/

scott123 · « **Reply #17 on:** May 03, 2012, 06:13:58 PM »

Quote from: varasano on May 03, 2012, 06:02:19 PM

Sorry to be so cryptic, LOL.

Is it bigger than a breadbox?

BrickStoneOven · « **Reply #18 on:** May 03, 2012, 06:16:52 PM »

Quote from: varasano on May 03, 2012, 06:02:19 PM

It's not a new dough formula, it's a different way of storing the dough. Not containers nor boxes.... But better than either.

Sorry to be so cryptic, LOL.

That's cool, no worries.

varasano · « **Reply #19 on:** May 03, 2012, 08:54:35 PM »

seriously, what's the idea behind a breadbox?