Tags
chianti, Cincinnati, Costa Rica, Dewey's, Fellini's, food, New York, Peachtree City, pizza, weaknesses
It’s the most common (not to mention, least useful) question used in interviewing. Those of us who truly understand how to best align opportunities to people, analyze individual’s strengths and ensure the position plays to them. But today, I want to broach this topic from a different perspective.
I’ve been asked what my food weaknesses are- I tend to be a fairly disciplined eater, and I think it disturbs people at times. I’m capable of eating a single potato chip and I typically pass on dessert. For some people, this is a big deal.
So what’s my weakness? Pizza.
What I love most about pizza are the regional differences. The pizza one enjoys in Italy is completely different from New York which is entirely different from Cincinnati. Deep dish, thin crust, stuffed crust, no crust, wood fired, stone fired…you get the drift, the list of choices is endless. This might explain why so many independent pizza chains are able to stay in business- everyone wants their pie made “their way”. As such, there’s a pizza chain on every block.
My favorite pie establishments include the following:
Partner’s II Pizza: this was the pizza I get up on in Peachtree City, GA. My brother and I took full advantage of the buffet. http://partnerspizza.com/index.htm
Dewey’s Pizza: unique pizza options, they know how to use garlic, superb service, and a nice offering of regional beers. http://www.deweyspizza.com/
Fellini’s Pizza: a great spot to grab a slice and dine outdoors with a beautiful view of Peachtree Street. http://www.fellinisatlanta.com/
Johnny’s Pizza: the only international (Costa Rica) mention on my list (but then again, I’ve never been to Italy). http://www.pizzeriadejohnny.com/index.html
And I’d also include a random pizza stand where I grabbed a slice in Hoboken, NJ, but it’s been over ten years and I can’t remember the name of it for the life of me. I’ve heard there’s something in the water in New York/New Jersey that makes the crust (same goes for bagels). Based on my very limited experience, I would tend to agree. I’ve even heard of pizza establishments going so far as to import water from New York to ensure their crust is the best possible).
Well, enough rambling. No pizza for me tonight- time to throw the pre-made lasagna in the oven. But be rest assured, there will be Chianti on the side!
Ciao!
