Over the past year I have had 8 job offers in 3 states to run pizzerias/bakeries/be a partner with no money down that came about via the retail/wholesale bakery/pizzeria I created to teach high school special needs students entry level job skills. The more I talked with the owners the more plain it became that making old school NYC/NJ pizzas and traditional baked goods/breads is a dying thing(it is more alive with people here than in most pizzerias/bakeries) outside the major food centers. At 4 of the places that offered me work I would be pretty much in charge to run it my way and be paid close to what I get currently as a teacher. I told all that if the school climate goes south on my bakery/pizzeria I will contact them. I also said that I would need to hire some of my former developmentally delayed students. All agreed. 1 of the jobs offers was from one of the biggest high end in house food services(colleges major corporations) that stress organic, artisan, local products in production, and I would have deck ovens, and a wood fired oven. With so many pizzerias/bakeries going to quick/cheap ingredients/no skill needed to make the products, it is a good time for a guy that learned pizzas/bakery life as a kid via his Italian mothers family in the Newark NJ area in the 60-70's. Walter
I think we are on the verge or a revivial of good food. All these cooking shows are getting people reinterested in eating good stuff. Local millers, cheese makers, organic now in walmart.......... Exciting times for sure!