Roberta’s

I started as a part-time pizza cook at a restaurant called Roberta’s in Bushwick that had just opened in 2008. I’d been bartending with the people who would become the founders of Roberta’s, and I was making decent money, but it wasn’t something I wanted to do forever. I had no idea what I wanted to do forever. I was in my late twenties and nothing had stuck. So when they told me about their new restaurant, I figured ... learn pizza? Why not?

I’ve always loved pizza. I mean, loved it. It’s one thing to cook things you like, but to cook something you love and be able to make it for yourself and your friends? That’s awesome. I liked being able to cook a pizza exactly how I wanted it: the ideal amounts of cheese, toppings, and sauce. The ability to get your own perfect pizza without an intermediary is ... magical.