In This Episode
- Pizza Culture: OG Papa Fern discusses Argentinian pizza, its history, and how it differs from Italian and American styles. He emphasizes the importance of authenticity while acknowledging that food evolves over time.
- Pop-up Business Model: Papa Fern describes his current business model of doing pizza pop-ups at different pizzerias across the United States, using his Prius to transport equipment and ingredients.
- Restaurant Challenges: The podcast touches on the difficulties of owning a pizzeria in expensive cities like New York, including high rent, labor costs, and the need to balance quality with affordability.
- Competition and Community: Papa Fern shares his experiences competing in pizza competitions, including Pizza Expo, and how these events have helped him connect with other pizza makers and promote Argentinian-style pizza.
- Industry Issues: The discussion covers various challenges in the restaurant industry, including discrimination, labor practices, and the impact of the gig economy on traditional restaurant employment.
