When I pop into the new Rozzi Pizza for our assigned interview, chef-owner David Rosner instantly asks me, “Mind if I work while we talk? My 9:30 delivery got here at 1:30, so I’m behind.” Somehow, he could not only carry on a lively conversation with plenty of eye contact — he’s big on that — but he also kept methodically, smoothly measuring up and cutting to weight pizza dough balls, rolling each into a shiny globe set away for later. “This is my retirement job,” he tells me, “but I’m working 10 times harder than when I wore the white coat as executive chef.”
Care to read the rest then do so at the Independent's site.
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