Trained in the Culinary Arts, Gavin Loyer talks about how to sell a good Long Island Pizza in the south, also the culinary difference between “book” and “street” learning
With over 40 years experience, Gavin Loyer of Jaboni’s Pizzeria will talk about bringing Long Island pizza to Tennessee and what the reception was. He will also discuss the difference between learning under a Long Island pizza family vs. a restaurant school, and the benefits of both! Loyer will also give us ideas about how he handled the pivot needed for the pandemic, but more importantly, his plans for recovery.
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