In November 1991, I was in the middle of my sophomore year in high school. I really liked Garth Brooks, Vanilla Ice and Little Caesar’s Crazy Bread. I was studying for my driver’s license test, and I became editor of my high school newspaper. The Gulf War dominated national news.
Check on the sweet ‘stache on the pizzaiolo on our November 1991 cover. In April of that year, in conjunction with the Wisconsin Milk Marketing Board, we hosted the Pizza Chef’s Showcase, and the winners of that competition were invited to attend Pizza Expo 1992 to demonstrate the creation of their signature pizzas –– using Wisconsin cheeses, of course. Chefs participating in the demonstration represented a wide variety of operations, from traditional pizzerias to trendy “nouveau” pizza houses –– the precursor to today’s artisan joints.
Two decades later, Pizza Expo is still on the cutting edge of the industry. The 2014 show, slated for March 24-27 at the Las Vegas Convention Center, will include more workshops and demos than ever before. Topics will range from making dough and starters from powerhouse Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco, to increasing your menu using common ingredients by longtime Pizza Today contributor Jeff Freehof (of The Garlic Clove Italian Eatery in Evans, Georgia) and creating seafood pizza by Australian chef and owner of Little Caesars Pizzeria Theo Kalogeracos.
If there’s one thing these chefs have in common it is the fact that they’ve all competed and won in various competitions throughout the years at Pizza Expo. 2014 is no exception. We have plenty of ways to compete this year in culinary competitions like the International Pizza Challenge and the World Pizza Games. Registration is open for these limited categories, so visit the Pizza Expo site today to register to attend.