The International Pizza Expo in Las Vegas has been a platform for insightful discussions, emotional moments, and groundbreaking ideas in the pizza world. Here’s a recap of two notable highlights that captured attention during the event:
Eric Redfield’s Keynote: A Heartfelt Message on Giving Back
Wednesday morning’s keynote speech delivered by Eric Redfield, owner of Camporosso Wood Fired Pizza in Northern Kentucky, left attendees wiping away tears. Redfield, known for his community-focused approach to business, shared an emotional story about the profound impact small gestures can have on people’s lives.
Redfield read a heartfelt letter from a customer who had celebrated his final anniversary with his wife at Camporosso. The man had been worried that a pizza place wouldn’t be suitable for such a special occasion, but Redfield’s thoughtful gesture of treating the couple to dessert turned out to mean far more than anyone expected. The letter revealed that the wife had terminal brain cancer and passed away six months later, making that anniversary dinner the last time they shared together. Redfield’s message to the audience was clear: “Make somebody’s day, no matter how big or small the gesture.” This simple yet powerful act of kindness, a $1.50 dessert pizza and five minutes of respect, had created a lasting memory for the couple.
Redfield’s speech tied into the core philosophy of Camporosso, which is based on Philippians 4:2: “Look not only to your own interests, but also to the interest of others.” This principle extends beyond customers and into the team, as Camporosso has become a local employer of choice. During the pandemic, the pizzeria dedicated all of its profits to its team members, which not only boosted morale but also helped the business grow. As Redfield shared, their story of generosity made headlines, bringing attention and support to their business.
Wylie Dufresne: The Science of Flavor, Taste, and Texture
In a more technical session, Wylie Dufresne, renowned for his work in molecular gastronomy and his Michelin-star background, gave a fascinating talk titled “A Blueprint for Better Pies: The Science of Flavor, Taste, and Texture Can Build a Better Pizza.” Dufresne, who now runs Stretch Pizza in Manhattan, dove deep into the science of food, revealing how understanding the why and how behind cooking techniques leads to better, more consistent results in the kitchen.
Dufresne shared stories from his early career, noting that chefs often resorted to traditional methods without understanding why they worked. For him, the key to creating exceptional food is understanding the layers that contribute to a dish’s appeal—texture, acidity, sweetness, and the emotional connection diners have with food. These elements, combined with temperature and personal memories, can elevate the dining experience and grab diners’ attention.
One of his offbeat creations, the “Freestyle” pizza, is a perfect example of this philosophy in action. The pie features lemon pepper chicken thighs, marinated and baked with lemon slices, finished with Parmesan and parsley. The name “Freestyle” is a nod to a song by rapper Drake, where lemon pepper chicken is mentioned. Dufresne pointed out that naming your pizza is another chance to engage your diners and create a memorable experience for them.
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