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I talk with World Pizza Champ and Co Founder of State of Mind Public House, Lars Smith and we do a deep dive on his amazing story! Its one crazy ride!
Eidref: What's happening? What's good dough? It's your boy Easy with the What's Good Dough podcast. Thank you very much for tuning in today to episode number five, which is going to be the last episode of the season. Thank you very much for listening through. If this is the first episode you're tuning into, thank you very much, you chose a great one. And I do encourage you to listen to all of the episodes. It doesn't have to be in order. But I do want to say, if you listen to them in order, it might help a little bit with the first three episodes. Each episode is a little bit different in style. The first episode is a solo podcast of me going over my experiences, and also kind of introducing A Slice of New York one time. The next two episodes are the interview of A Slice of New York and I went ahead and broke that down into two 30 minute segments. But if you think that it would make sense to have a longer episode, one longer episode, let me know. And then the next episode, I'm talking but grabbing little snippets of the interview I had with le pizzeria. And essentially, you know, this episode is going to be full interview only, except we only planned for it to be a shorter one. So really just let me know what style of podcast you my listener, enjoy and I will try to cater to your needs. Thank you very much for tuning in. If you haven't already been to A State of Mind Public House, please, please, please do check it out in Los Gatos, you will not be disappointed. Enjoy the show. Thanks. Thank you so much for taking the call today. I know you are a busy guy with your popping restaurant and you know your pizza competition life.
Lars: You know, I've been lucky to have a lot of mentors and people that have helped me out along the way. So it only makes sense to give back right? We're only as good as we give back.
Eidref: That's beautiful. That's beautiful. When you say mentors.
Lars: We get into this business and it kind of turns into like a family because you spend more time in the restaurant than you do at home for the most part. Particularly like coming up in the business. But I worked for pizza my heart for years and years and years, I was really lucky to have some great mentors there that I still keep in touch with. And, other people like John Arena and Tony Geminiani are there's just really wonderful people that have always been able to give me advice and free information, recipes, things like that. So it's important to me to be able to give back and spread the good word.
Eidref: From my short time in the pizza industry, I've only been in here for about a year and a half to two. But the people that I have met are very giving. I ate at a pizza restaurant downtown that just opened up fairly recently. And the head chef amazing guy talked to me while he was you know, busy making pizzas, and he even offered to share his starter with me. He's like, yeah, just come by and pick some up. And I'm like, yo, you are so cool. And I'm never gonna forget that.
