Clicking over to the Slice inbox, we've got the following email message with the subject line "Aspiring pizzaiolo." (If you have a pizza-related question for Slice, get in touch: —The Mgmt.

Dear Slice, Letters From Our ReadersAny tips for someone looking looking to start making pizza professionally? I have little experience working in any kitchens other than my own, but cooking is something I enjoy and something I would like to get paid to do.

Would restaurant owners be open to apprenticeships? What would be the best way to approach this?

Many thanks,


Dear John,

I actually don't have great advice for this off the top of my head. But I know that there are at least a few pizzeria owner-operator-pizzaioli out there who might be able to shed some light on this. Lemme put the question to them ...

Hasta la pizza,


Dear pizzeria owners: Would you take on someone like John as an apprentice? What would you look for in such a position? What could someone like John expect?


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