“Don’t worry about eight hundred degrees, don’t worry about the bullshit of time, don’t worry about tripping out your fuckin’ home kitchen to reproduce something. Those things to me are not organic. I mean, if you have a hot sidewalk and a magnifying glass, you can make something.” He paused while I imagined how this would work. “Maybe not pizza—but something, if only the sundried tomato that goes on the pizza."
And this one (after the jump):
On eating local: "People ask for clams on the pizza," he said. "Show me some fuckin' water in Phoenix and I’ll put fuckin' clams on your pizza."
Oh, what the hell, and this:
On my hometown: "If I was in Seattle I'd be smokin' fuckin' salmon or something." To put on the pizza or instead of making pizza, I wondered? Bianco eventually got there. "I never set out to love pizza. I don’t love pizza. I have no passion for pizza," he declared. "I only love and I only have passion, so you fuckin' fill in the blank, I love it."
I'm hoping that I'm fortunate enough to have CB share some of his f**kin' wisdom with my son and I in 23 days. And BTW, things must have been a little different in the Bronx than in the Brooklyn of my youth. The stuff we used to cook with a magnifying glass on the sidewalk is not something you want to put on pizza.
Bianco is such a character! Loved reading the article. I might be a little dumbfounded when conversing with him, but anything for a slice of good pizza. Thanks for the article.
Okay... Honestly I have been following everything written about Chris Bianco for years now and this is the first one that through me a curve.
Am I the only one surprised by the language he used in this article? And if this is the 'real' Chris Bianco why show the David Chang face now in a national publication. Maybe the lines will get deeper as it is anyone's guess.But is it good business sense to rock the boat now?? I mean were talking Gourmet not an article in GQ. I'm willing to bet Gourmet has an audience that may be offended and won't consider visiting after reading this article. My point is, I'm puzzled and had a 'What are you thinking' moment after reading it.
For the record. Personally I was not the least bit offended and enjoyed the article. I grew up in Newark, NJ and spent weekends attending pottery classes in the LES in the 70's. So needless to say my skin is not thin. LOL
I think this was just written after he had got off the phone and a conversation with Jim Lahey, re. Frank Bruni.
Joking aside ,my guess is he is usually edited more than we relize.if you listen to any radio interviews with him he sounds like a racehorse chewing on the bit - really wanting to say what's deeper inside,but knowingly having to hold back and compromise to suit the masses.
I have known Chris Bianco for a long time. He is one of my favorite human beings on the planet. Chris is as passionate and thoughtful and generously spirited as any human being I know. And yes, he can occasionally be profane when he expresses himself. In my experience many insanely passionate people are. I guess I am more than happy to forgive Chris his occasional profanity lapses as long as he continues to approach his life's work in uniquely Biancian fashion and produces food that makes me moan with pleasure.
Just to be clear, I don't think there was anything remotely unusual about the interviews I did with Bianco. This is just the way he talks, and I think it's charming and funny, so I wanted to highlight it. And yes, I made it absolutely clear that I was a writer for Gourmet. The thing that struck me when I first met him last year is that aside from being a great pizza maker, this guy is a world-class character, and I'd never seen that highlighted. Which is weird, because most reporters love pizza, love eccentric characters, and curse a lot.
This was not a "David Chang move" for Bianco. It's just Bianco. He's not going to swear at people who come to his restaurant; he's just going to make them life-changing pizza.
Personally I have more respect for those keeping it real. Enough of those PR conceived perceptions chefs are trying to sell us of themselves.
But with that said. I still question the business decision to allow this interview to be written in a magazine that may very well have a more conservative reader audience.
mamster, Outstanding interview and my compliments to you for an excellent job.
I may have to disagree with you on the part about it not being a remotely unusual interview. I have followed Chris Biancos career for years. I even belong to a Pizzeria Bianco Face Book fan group and have added most of the content to it.
And never have I read one article as similar or remotely revealing. Truly unique and different then others I thought. In a good way!
Also must add. I hope people don't misinterpret my meaning. I'm just basically saying there are hundreds if not thousands of restaurant owners throughout the country who would die to have the customer base of Pizzeria Bianco. My point is I just think many would have considered the possible ramification of such a forthcoming interview and may not have chanced it.
One of the greatest moments in my pizza tours was meeting Chris Bianco and eating his pizza. His crust is almost an El Bulli magic trick, it dissolves upon eating. The closest to this crust was at Andiamo in LA but so different as not to compare. When I approached Chris at his stove we had a three minute pizza conversation that was the best in my life. He knew ever pizza joint in New York and smiled at the recall of each one he liked. I ran into him the next day at Pane Bianco and he seemed like an old friend. Oh, and his pizza may be the best in the US.
I work TEN MINUTES from this place, and no one will go with me. None of my 20-something barhopping friends understand waiting hours for pizza. Please people! Someone go with me!
@meleyna Can you be there Thursday afternoon May 28th?
@Nebagakid We get in to PHX on Thursday morning May 28th, have an Animal Style burger at In n Out for breakfast then drive around for a while and get on line at PB around 3PM. Maybe try one of those roast pork and escareole sandwiches at Pane Bianco first. Our flight to Vegas is at 8:30PM.
Paulie,
We were at Bianco's last spring in Phoenix, not knowing about the wait......4 hours.
I love pizza and I f....ng love Chris', but nothing is worth waiting that long......except maybe pizza from an outdoor pizza oven in Warren, NJ!!!
@Stacey: lots of things are worth waiting that long. Whenever I go to Pizzeria Bianco, my whole day is really just waiting to eat pizza, whether or not I've gotten to the pizzeria yet. One of these days I'll time it so I can catch a Diamondbacks or spring training game while I wait.
I think the article gives the impression that Chris swears more than he does. He seems pretty amped up in those conversations, though, so maybe that's why.
Gourmet.com received written approval from CB to run this piece? I DOUBT IT. I know Chris personally & I feel this is mildly funny but it's not Chris Bianco... some of this slander may have been him in a rushed moment, baring witness to men with a ruler measuring a few of the hundreds of pizzas he makes himself each night. When you read other articles featuring Chris for the chef he truly is, you find his wisdom has nothing to do with an F-bomb. Out of respect for Chris Bianco, I say remove this F-bomb piece unless he wants it posted...
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21 Comments:
CB is keeping it real
Very funny.... I read the whole thing at Gourmet
gaffer at 3:39AM on 05/05/09
I'm hoping that I'm fortunate enough to have CB share some of his f**kin' wisdom with my son and I in 23 days. And BTW, things must have been a little different in the Bronx than in the Brooklyn of my youth. The stuff we used to cook with a magnifying glass on the sidewalk is not something you want to put on pizza.
Ciao,
Paulie Gee
pauliegee at 7:44AM on 05/05/09
Bianco is such a character! Loved reading the article. I might be a little dumbfounded when conversing with him, but anything for a slice of good pizza. Thanks for the article.
gargupie at 8:03AM on 05/05/09
Yeah, Bianco is great. Just listening to him when I was enjoying my pizza at the bar in Pizzeria Bianco was a hoot.
kaszeta at 9:30AM on 05/05/09
Oh, and I realized that's my fig pizza photo in the Gourmet.com article. I had forgotten this article was going live.
Listen to CB gripe about people ordering special pizzas as he was serving up that same special pizza was especially priceless.
:)
kaszeta at 9:32AM on 05/05/09
Okay... Honestly I have been following everything written about Chris Bianco for years now and this is the first one that through me a curve.
Am I the only one surprised by the language he used in this article? And if this is the 'real' Chris Bianco why show the David Chang face now in a national publication. Maybe the lines will get deeper as it is anyone's guess.But is it good business sense to rock the boat now?? I mean were talking Gourmet not an article in GQ. I'm willing to bet Gourmet has an audience that may be offended and won't consider visiting after reading this article. My point is, I'm puzzled and had a 'What are you thinking' moment after reading it.
For the record. Personally I was not the least bit offended and enjoyed the article. I grew up in Newark, NJ and spent weekends attending pottery classes in the LES in the 70's. So needless to say my skin is not thin. LOL
robert40 at 10:12AM on 05/05/09
I think this was just written after he had got off the phone and a conversation with Jim Lahey, re. Frank Bruni.
Joking aside ,my guess is he is usually edited more than we relize.if you listen to any radio interviews with him he sounds like a racehorse chewing on the bit - really wanting to say what's deeper inside,but knowingly having to hold back and compromise to suit the masses.
seriouspizza at 12:27PM on 05/05/09
I have known Chris Bianco for a long time. He is one of my favorite human beings on the planet. Chris is as passionate and thoughtful and generously spirited as any human being I know. And yes, he can occasionally be profane when he expresses himself. In my experience many insanely passionate people are. I guess I am more than happy to forgive Chris his occasional profanity lapses as long as he continues to approach his life's work in uniquely Biancian fashion and produces food that makes me moan with pleasure.
Ed Levine at 12:36PM on 05/05/09
Couldn't agree more, Ed.
Just to be clear, I don't think there was anything remotely unusual about the interviews I did with Bianco. This is just the way he talks, and I think it's charming and funny, so I wanted to highlight it. And yes, I made it absolutely clear that I was a writer for Gourmet. The thing that struck me when I first met him last year is that aside from being a great pizza maker, this guy is a world-class character, and I'd never seen that highlighted. Which is weird, because most reporters love pizza, love eccentric characters, and curse a lot.
This was not a "David Chang move" for Bianco. It's just Bianco. He's not going to swear at people who come to his restaurant; he's just going to make them life-changing pizza.
mamster at 1:18PM on 05/05/09
Personally I have more respect for those keeping it real. Enough of those PR conceived perceptions chefs are trying to sell us of themselves.
But with that said. I still question the business decision to allow this interview to be written in a magazine that may very well have a more conservative reader audience.
robert40 at 1:22PM on 05/05/09
mamster, Outstanding interview and my compliments to you for an excellent job.
I may have to disagree with you on the part about it not being a remotely unusual interview. I have followed Chris Biancos career for years. I even belong to a Pizzeria Bianco Face Book fan group and have added most of the content to it.
And never have I read one article as similar or remotely revealing. Truly unique and different then others I thought. In a good way!
robert40 at 1:36PM on 05/05/09
Also must add. I hope people don't misinterpret my meaning. I'm just basically saying there are hundreds if not thousands of restaurant owners throughout the country who would die to have the customer base of Pizzeria Bianco. My point is I just think many would have considered the possible ramification of such a forthcoming interview and may not have chanced it.
robert40 at 1:58PM on 05/05/09
One of the greatest moments in my pizza tours was meeting Chris Bianco and eating his pizza. His crust is almost an El Bulli magic trick, it dissolves upon eating. The closest to this crust was at Andiamo in LA but so different as not to compare. When I approached Chris at his stove we had a three minute pizza conversation that was the best in my life. He knew ever pizza joint in New York and smiled at the recall of each one he liked. I ran into him the next day at Pane Bianco and he seemed like an old friend. Oh, and his pizza may be the best in the US.
pizzancomedy at 3:04PM on 05/05/09
I work TEN MINUTES from this place, and no one will go with me. None of my 20-something barhopping friends understand waiting hours for pizza. Please people! Someone go with me!
meleyna at 3:18PM on 05/05/09
@Paulie Gee, are you going to be in Phoenix during Memorial Dax?
Is it still a 2 hour wait? What time should one get there on a Saturday to ensure eating?
Nebagakid at 5:05PM on 05/05/09
@meleyna Can you be there Thursday afternoon May 28th?
@Nebagakid We get in to PHX on Thursday morning May 28th, have an Animal Style burger at In n Out for breakfast then drive around for a while and get on line at PB around 3PM. Maybe try one of those roast pork and escareole sandwiches at Pane Bianco first. Our flight to Vegas is at 8:30PM.
Ciao,
Paulie Gee
pauliegee at 5:14PM on 05/05/09
Paulie,
We were at Bianco's last spring in Phoenix, not knowing about the wait......4 hours.
I love pizza and I f....ng love Chris', but nothing is worth waiting that long......except maybe pizza from an outdoor pizza oven in Warren, NJ!!!
Stacey Snacks
http://staceysnacksonline.com
Stacey Snacks at 7:05PM on 05/05/09
@Stacey Perhaps if you bring a bowl of that Pasta w/ Broccoli Rabe, Sausage & White Beans, I won't have you wait that long.
Ciao,
Paulie Gee
pauliegee at 8:16PM on 05/05/09
@Stacey: lots of things are worth waiting that long. Whenever I go to Pizzeria Bianco, my whole day is really just waiting to eat pizza, whether or not I've gotten to the pizzeria yet. One of these days I'll time it so I can catch a Diamondbacks or spring training game while I wait.
I think the article gives the impression that Chris swears more than he does. He seems pretty amped up in those conversations, though, so maybe that's why.
pizzalogist at 12:44AM on 05/06/09
That's F'n brilliant!
FattyMelt at 5:02PM on 05/07/09
Gourmet.com received written approval from CB to run this piece? I DOUBT IT. I know Chris personally & I feel this is mildly funny but it's not Chris Bianco... some of this slander may have been him in a rushed moment, baring witness to men with a ruler measuring a few of the hundreds of pizzas he makes himself each night. When you read other articles featuring Chris for the chef he truly is, you find his wisdom has nothing to do with an F-bomb. Out of respect for Chris Bianco, I say remove this F-bomb piece unless he wants it posted...
peaceriver at 2:48AM on 07/30/09