Chefs Approval interview Performance Foodservice with Corporate Chef Lonnie.at Pizza Expo.

As I stepped into the bustling halls of the Pizza Expo at the Las Vegas Convention Center, the air was thick with the tantalizing aroma of freshly baked pizza. It was a sensory overload—a symphony of sizzling cheese, bubbling tomato sauce, and the unmistakable warmth of dough rising to perfection. As a chef, I felt like a kid in a candy store, surrounded by the masters of the pizza universe.

Everywhere I turned, there were seasoned pizza artisans, each with their unique slice of wisdom. I attended workshops on perfecting the art of Neapolitan crust, debated the merits of wood-fired ovens versus deck ovens, and even got a crash course in calzone folding from a Nonna who’d been making them since before I was born. corporate Chef Lonnie from Performance Foodservice: His eyes sparkled as he recounted tales of sourcing the finest San Marzano tomatoes and the secret behind their unrivaled flavor. I hung on every word, my taste buds already tingling.

And then there were the products—the stars of the expo. I wandered through aisles lined with pizza peels, cheese graters, and dough mixers. But it was the artisanal flour

blends that stole my heart. The ones that promised a chewy crumb, a delicate crunch, and a hint of nostalgia—the kind that transports you to a pizzeria in Naples with every bite. As the expo drew to a close, I stood near the main entrance, camera in hand. I shared my journey—the lessons learned, the flavors savored, and the camaraderie forged. Pizza Expo 2023 was more than an event; it was a celebration of passion, creativity, and the universal love for that perfect slice. So here’s to the dough-slingers, the sauce-smearers, and the cheese-melters—may your ovens stay hot, your crusts stay crispy, and your hearts stay hungry.