Students live at Goodfellas

Goodfellas Reality TV show pilot in the making!!!

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Mussles Jumbo Shrimp and clams

When it come to catering let us do all the work. We use nothing but the best ingredients in everything we make. Yes we do make the worlds best pizza, but we also do incredible catering with chicken, fish ,seafood ,pasta and three or six  foot hereos ! So if you want to make your next catering event a great success call us today! visit our web site see our catering menu if you dont see what you want we can do it just call!!

A brick oven is made out of refractory materials, stone, brick, or clay that can take heat, store it, and radiate  it back out slowly and evenly. Brick ovens have been in use for thousands of years. The ovens we build today work pretty much in the same way. A true brick oven can only be built by hand.

The cooking technique is fairly simple. You build a hot fire on the side or the rear of the oven. Then you wait until the oven has reached the temperature needed. As the oven gets hot, the carbon build up from the smoke will start to dissipate and disappear.  Then your oven will truly be ready to cook with.

The bricks of the oven, store heat, and give it back by radiating the heat and cooking the food.  With pizza for example – you’re not cooking the food directly with the fire, this is a common misconception, you are cooking the pizza with mostly radiant heat! The fire heats the bricks and the bricks radiate the heat. 

The key to radiant heat is a properly insulated oven with a lot of thermo- mass. The mass from the fire bricks holds and reflects the heat. Brick ovens can cook at any temperature up to 900 degrees. The high heat is great for Neapolitan style pizza (wet dough 60% hydration), but regular brick oven pizza should cook at around 600 or 700. 

  The size of the fire and the time burning regulates the heat. The oven usually takes up to an hour to be ready to cook. Regulating the flames and temperature is some what of a skill, you will learn from experience while cooking with the brick oven. As your skill increases you will be able to work closer to the fire and with more heat cooking pizza as fast as 90 seconds!

Starting the fire:

The most important thing to getting the brick oven up to the correct temperature is being able to use dry, seasoned, hardwood. Woods such as oak, cherry, maple or apple- (apple is my favorite but it’s costly!) have a high BTU value. What that means is they give off a lot more energy when burning.  If it’s not hardwood, it won’t put out enough BTUS (energy) to get the oven hot enough, to cook like it should.  Always use good clean hard seasoned wood. Never over load the oven build your fire slowly.

Building the fire:

The way to build a fire is to put the  wood pieces in the shape of a log cabin (you know , crisscross one on top of the other) so that the least amount of wood is touching the floor of the oven as possible. Then use small pieces of kindle from underneath to ignite the wood.

We light the wood in the front of the brick oven, and then push it into the back after it lights, this can take some time. You really want to make sure the wood is lit, and crackling, before you push it back.  Never throw wood into your oven, you can break the oven floor and dome. Once the fire is in the back  of your oven it should stay lit. As you put more wood onto the fire you want to lean them upwards. This way the air gets around the log and allows it to burn.  You will be adding logs in the oven as needed. Never toss wood into the oven you can crack the floor or dome. Place wood on a metal shovel or the oven surface and push to the back carefully. Your brick oven should last for years if you take care of it.

Seasoning Your Oven:

 Seasoning usually takes several weeks, even though some say years!  It’s called a curing period. As the oven cures all the moisture comes out from the stones, and the cooking becomes more even and dynamic.  A new oven needs to be brought up in temperature slowly over the course of several days. This curing period is crucial to the cooking performance and structural integrity of the oven. Heating it to fast can cause stress cracks. But almost all brick ovens have expansion cracks. It’s natural and nothing to worry about. The bricks must expand with heat.    

Sweeping the Oven:

Before you put the pizza in to be cooked– you must move the burning wood/embers over to one side or in the back of the oven depending upon your oven shape.

You clean the surface of the oven with a good brass brush (long handle wooden is best), sweep the oven floor from front to back, repeat until the oven surface gets a slight sheen and is clean of all ash.  

If the surface is too hot from the fire, cool it down with a wet rag on the end of the oven brush. Rub the wet rag over the surface evenly, then test out the surface with the first pizza you cook!

About Brick Oven Cooking.

 A brick oven gets very hot, and can cook very fast; the food doesn’t have time to dry out. This is what allows the natural caramelizing of the sugars in the food, giving great flavors to any dish. Your brick oven does a lot more then pizza. Try steaks, fish, vegetables, desserts and breads you will be surprised at what you can do with the brick oven.

 Breads need to cook with out flames. The oven should be hot and then cooled down to about 500 degrees. You can then lightly spray the oven with water to add moister, this will keep your breads cooking slowly and evenly. Brick oven breads are absolutely the best. Try different recipes until you get the one you love.  

So if you need a true brick oven give us a call we will be glad to help you.

C 2009, Goodfella’s Pizzeria

http://www.goodfellas.com/pizza_school.html

ALL OUR SERVICES CLICK HEREhttp://www.goodfellas.com/pizza_school/other_services.pdf

Pizza School

Services
Menu Engineering: We not only develop great pizza, but we also can help you
by creating great appetizers, pastas, entrees or salads for your menu. You will
receive all specifications and recipes for these items. Complete training on how
to produce them.
All Recipes are put together from out team of culinary experts. We have over
100 dishes, salads, sandwiches and pizzas to choose from.
Restaurant Operational Manuals: Manuals developed for all stations.
Including hiring practices, health and safety issues, recipe standards, all
opening and closing procedures for each station. These are professional
manuals that are use buy franchise companies for training all staff. The
manuals are part of the training for each area of your restaurant. Each manual
is professionally set up for your employees and specific to his job.
Restaurant Design : We provide detailed lay outs of your restaurant based
upon the menu and design of building. We will consult you on proper work flow
diagrams and set ups that will allow you the most economical design.
We offer Compete mechanical drawings that can be used for build out
purposes with all Equipment specified. The drawings will be in auto cad format
as well as printed drawings, with equipment schedule (all equipment needed) .
Our designers have worked with us on dozens of jobs and understand what it is
we do. This will cover all equipment specifications, plumbing and electrical
schematics. Wall backing materials and elevations for finish cabinetry where
necessary.
This will be done by our design team, and you can present this to your local
architect for filing as well as contractors for biding. Our approach to every
design is to first understand the concept and vision. We do that through an
interview process. It then is our job to utilize the space in the most efficient
way. We understand the cost of employees and real estate. It is imperative that
we do not waste either. We understand the cost of over-drawing and specifying
needless kitchen equipment. Thousands of extra dollars can be spent with poor
plumbing locations. We make sure that each floor drain can handle 2 or 3
pieces of equipment.
All drawings that we provide are Auto CAD based for your architect . We draw
to all health department and ADA codes. The equipment we select for your
space is based purely on the ability to produce a specific product and your
menu. We do not overdraw or have any reason to exceed your budget. It is our
job to realize your vision and concept and at the same time design a space that
is very customer and employee friendly. The concept phase of the project is
your complete layout based on your concept and vision. This includes helping
define a menu to insure proper equipment specifications. The second phase is
the rest of the package which includes foodservice plumbing plan, foodservice
electrical, equipment specifications, equipment branding and Equipment
Company pricing. Elevations of equipment are Supplied when necessary as part of
the package. What we do is specific to your menu and concept. It is our expert abilty
with concept development that makes our designs work and save you money!

Equipment Specifications: We will specify all equipment needs for your store.
We will also get you the best prices and recommend only what you really need.
This can save you a lot of money on needless equipment. We will shop the
cheapest prices and find you the best deals on the market. All equipment,
ovens, tables, chairs, small wares and Point of Sale needs.
Print Menu and Logo development: We will also help you develop a logo and
menu design. Dine in and take out. This will be given to you on cd with high
resolution files for printing. You will receive four options for design after
preliminary concept ideas are agreed upon.
Out -Sourcing and Product Specifications: We can assist you in out sourcing
all products with reliable vendors and provide to them a list of all specific
ingredients needed for your operation. This will also include price
evaluations and competitive bids.
Marketing Service: Add copy, marketing surveys for your area. These are two
critical services to all successful marketing campaigns.
Printing Services : We also provide you with printing serves companies for
printing flyers, or any promotional piece you will need at the best prices and
service.
Grand Opening Press Release: We create press Release and email all contacts
in local media companies about your grand opening. Using our name and press
as part of the media hype. We will also suggest marketing campaigns that will
help create immediate attention and press coverage.
On Site Opening Assistance: We also provide a training team at your location.
They will assist you in getting the store set up and ready to go. We also
complete professional training of your staff. From cooks to wait staff!
On site Pizza School Training: We Travel. Need someone on location? Call us
and we will help you.
Custom Bick Ovens: We build the best ovens custom designed for your store.
From size function and façade. We also import and sell real Italian brick ovens.
Revolving brick ovens, coal ovens, grills or anything you can need built we do
it!. Space saving designs double ovens and grill. We are truly brick oven
experts in every way and can set you up with exactly what you need.
Of course we will also offer you all the advice we can and help you in any
way possible. We also have Web site developers, as on line ordering is
something that we recommend. We also recommend mobile aps for phones and
email marketing, this is all part of our services that we will help you with. We
offer complete turnkey operations and concept development from 20 seats or
200! If you would like a quote for your project please call today.
As professional trainers who have trained hundreds of students and worked
on dozens of projects we make sure that our students learn in a friendly
environment.       Click Herehttp://www.goodfellas.com/pizza_school/other_services.pdf

Sincerely,
Scot Cosentino, Founder.
Email: gfscot@aol.com
Phone: (718) 987- 2422
Website: www.goodfellas.com  custom brick ovens click herehttp://www.goodfellas.com/brick_ovens.html

Our students learn all the fundamentals of dough making daily. We have comprehensive work books that allow the student to grasp the basics, and truly learn how to make great products!  These fundamental are explained and demonstrated every day. The student makes the dough from our standard recipe from start to finish each day.

The student roles the dough, ensures the quality of the dough, and understands all the principles regarding making perfect dough.

The student also is taught how to open the dough and make various sizes of pizza. The student will work at opening and stretching dough every day, as well as making breads. The training is one on one with a master trainer who ensures the student is doing a good job, while building confidence and ability by repetitive training.

The student also learns how to operate a wood fired oven and practices these skills daily. All the basic fundamentals are explained and the student cooks dozens of pies every day. We also cover sauce making, and pizza toppings as part of the 5 day   training course.

This is a very intense training program provided in a real restaurant atmosphere. The students leave with complete knowledge of how to make dough, sauce and incredible pizza skills. The student   understands all the basic principles regarding it and has a lot of fun learning.

If you need to learn the art of pizza we train all our students in a professional manner and guarantee they will be able to produce perfect pizzas upon graduation. The atmosphere is fun and very educational. If you want to learn the secrets and techniques of making incredible pizza this class is for you. Our programs consist of verbal, written and hands on one on one training in a live restaurant environments. We make sure that the student learns each step thoroughly and can apply what he has learned with ease and confidence. Our goal is a confident trained student who can apply what he has learned! Students receive a beautiful certificate upon graduation. We also provide chef jackets, hats and two meals daily!

The Master of Operations Class

This is the most comprehensive pizza class in the industry designed to cover all the basics of pizza making training and operations including custom pizza menus and recipes for your operation.

Ten Days of wood fired cooking and operations training at our school.   Mon through Friday for two weeks.  The lessons will be one on one with one of our master trainers.   We will work with you to develop specific dough recipes for your concept or teach you how to make some the greatest pies ever. We will cover toppings and sauces for cooking all pizzas in our wood fired oven. Every day will be hands on training. What that really means s is that you will make the dough from start to finish. You will be taught all the basic fundamentals about dough, how it works, and different levels of hydration, flour types, yeast types and dough trouble shooting. The training will be non- stop action of opening dough, rolling dough, topping pizzas, preparing sauces and toppings. You will also be cooking pizza, calzones, rolls, or whatever your concept will need. After two weeks of this you will be at an expert level of pizza making to say the least!

This also includes wood fired skills, cooking the pies, lighting the fires and oven basics. All wood fired skills will be reviewed daily.   You will also receive a work book and recipes needed for all items. This is all hands on live in a real restaurant so the experience will be totally applicable to operating your own store. This type of training is essential for any new operators to become completed grounded and trained in the art of wood fired pizza.

We provide you with all the ingredients you need to create your own pizzas daily. You will provide us with the list of ideas that you have prior to the training so we can be ready to service you. As part of the training we will also teach you about Food cost and Recipe specification sheets. We will teach you to calculate food cost and create specifications for each pizza.This will also include recipe spec sheets for all your items, with portions and procedures for making each pie.

Cheat Sheets We will also give you a “cheat sheet” for each pizza.  This will give you a breakdown of the procedure (step by step and portions) to produce each pizza, and help you to train your pizza makers in the future. This will include a colored photo of each item produced. This will be great tool for training staff.

We will also provide and train you on a Par sheet system that will allow you to set up pars (amounts needed daily) for all toppings and items that need to be prepped. This will allow you to keep all food prepped to the correct limits and help eliminate waste and spoilage.This will be on the cd with the food cost cheat sheets and step by step photos of all procedures. This is all part of the master of operations Training program !

We also review inventory and purchasing as it is similar to the par sheets and will  be helpful to understand the basic principles.  We will prepare an inventory par sheet for your store. This will include all items you need to purchase weekly or monthly for pizza operations.

We also provide you with our Line check system that will allow you to do quality checks daily on all your products produced. The line check is an integral part of all franchise operations to ensure quality and consistency of products. Doing this daily will make you become aware of all standards.. It allows you become familiar with each and every product produced.

We will also provide you with a custom training manual for your pizza staff. This will cover all the basics for food safety, daily opening closing procedures, and what you expect from them etc. It is a very comprehensive manual. This will set the tone for a professional approach it will have all you company policies such as uniform, days off, sexual harassment etc. We will give you this book on a cd so you can print sections as needed and modify it to your own standards with your company data and logo.    This will have your logo on the cover and be custom for your operation.

Other Services Continued Complete Consulting

Menu Engineering : We not only develop great pizza, but we also can help you to choose appetizers, pastas, entrees  or salads for your menu. You will receive all specifications and recipes for these items. And complete training on how to produce them.

Restaurant Operational Manuals. Manuals developed for all stations. Including hiring practices, health and safety issues, recipe standards , all opening and closing procedures for each station.    These are professional manuals that are use buy franchise companies for training all staff.  The manuals are part of the training for each area of your restaurant.

Restaurant Design We provide detailed lay outs of your restaurant based upon the menu and design of building. We will consult you on proper work flow diagrams and set ups that will allow you the most economical design.  We offer Compete mechanical drawings that can be used for build out purposes with all Equipment specified . The drawings will be in auto cad format as well as printed drawings with equipment schedule. Our designers have worked with us on dozens of jobs and understand what it is we do.  This will cover all equipment specifications, plumbing and electrical schematics. Wall backing materials and elevations for finish cabinetry where necessary. This will be done by our design team and you can present this to your local architect for filing as well as contractors for biding. Our approach to every design is to first understand the concept and vision. We do that through an interview process. It then is our job to utilize the space in the most efficient way. We understand the cost of employees and real estate. It is imperative that we do not waste either. We understand the cost of over-drawing and specifying needless kitchen equipment. Thousands of extra dollars can be spent with poor plumbing locations. We make sure that each floor drain can handle 2 or 3 pieces of equipment.The concept phase of the project is your complete layout based on your concept and vision. This includes helping define a menu to insure proper equipment specifications. The second phase is the rest of the package which includes foodservice plumbing plan, foodservice electrical, equipment specifications, equipment branding and Equipment Company pricing. Elevations of equipment are supplied when necessary as part of the package. All drawings that we provide  are Auto CAD based. We draw to all health department and ADA codes. The equipment we select for your space is based purely on the ability to produce a specific product. We do not overdraw or have any reason to exceed your budget. It is our job to realize your vision and concept and at the same time design a space that is very customer and employee friendly. Our full package fee is charged by the square footage of space.

Equipment Specifications; We will specify all equipment needs for your store.  We will get you the best prices out there and recommend only what you really need. This can save you a lot of money on needless equipment.  We will shop the cheapest prices and find you the best deals on the market. All equipment, ovens, tables, chairs, small wares and Point of Sale needs.

Print Menu and Logo development: We will also help you develop a logo and menu design. Dine in and take out. This will be given to you on cd with high resolution files for printing. You will receive four options for design after preliminary concept ideas are agreed upon.

Out -Sourcing and Product Specifications.

We can assist you in out sourcing all products with reliable vendors and provide to them a list of all specific ingredients needed.

Printing Services We can also provide you with printing companies for printing flyers, or any promo you will need at the best prices and service.

Grand Opening Press Release We  create and email all contacts in local media companies about your grand opening using our name and press as part of the media hype. We will also suggest marketing campaigns that will help create immediate attention and press coverage.

On Site Opening Assistance. We also provide a training team at your location. They will assist you in getting the store set up and ready to go. We also complete professional training of your staff. From cooks to wait staff!

We Travel! Need someone on location? Call us and we will help you.

Custom brick Ovens We build them. Imported real Italian brick ovens we sell them. Revolving brick ovens, coal ovens, grills or anything you can need built we do it. We are truly brick oven experts in every way and can set you up with exactly what you need.

Of course we will also offer you all the advice we can and help you in any way possible. We also have Web site developers, as on line ordering is something that we recommend. We also recommend mobile aps for phones and email marketing, this is all part of our services that we will help you with. We offer complete turnkey operations and concept development from 20 seats or 200! If you would like a quote for your project please call today. As professional trainers who have trained hundreds of students and worked on dozens of projects we make sure that our students learn in a friendly environment.

Sincerely,

Scot Cosentino  Founder.  (718) 987- 2422 Click here :  http://www.goodfellas.com/pizza_school.html

]]> http://www.goodfellas.com/blog/?feed=rss2&p=1640 0 http://www.goodfellas.com/blog/?p=1634 http://www.goodfellas.com/blog/?p=1634#comments Sat, 21 May 2011 04:36:16 +0000 admin http://www.goodfellas.com/blog/?p=1634 Queen Tipsy Live Friday Nights ! Martinins and Staten Islands hottest spot!

Live music Friday and Saterday Nights!

Brick Oven Pizza Restaurant Consulting Experts.

 Looking To Open Your Own Brick Oven Pizza Restaurant?

 We off complete consulting on everything you need.If you’re new to the restaurant business, or even an experienced operator we can help you open your own Wood Fired Pizza shop and or restaurant. We offer all types of services from Pizza School to Complete Concept Development Services. From 20 seats to 200. We can help you develop an award winning concept.

 Our Services:

 Menu Development and Engineering: Wood Fired  Pizza, Neapolitan style ,Thin Crust Brick Oven style, Gourmet Sauces, Brick Oven Breads, Pastas. Entrees, Salads, Sandwiches and Appetizers we offer culinary excellence in developing your whole menu.

Food Cost Evaluation: All dishes will be specified with detailed recipe books and procedures as well as food cost spread sheets for forecasting accurate costs.  

Operational Manuals.   We provide professional manuals for all staffing positions and training. From cooks to servers our manuals will help you train each and every employee you have to professional standards. These are the operating systems that will help you run an efficient restaurant. 

Site Evaluation and competition review: This is critical for all locations. You have to have a great location and study the market to see where it is your business will come from we can provide you with key data and research on your location. 

On Site Training at Your Location: Our expert staff of professionals can come to your location and train your entire staff and set up your whole restaurant. 

Pizza School. Come learn from the World’s best pizza makers well train you at one of our locations and develop a complete pizza menu for you!   

Imported Brick Ovens and Training,  Custom Built Brick Ovens and Grills, Revolving Brick Ovens and Training.

 Custom Graphic Menu and Logo Design .

We specialize in Startup Operations. 

Restaurant Design: We offer complete design packages for startup restaurants, We will provide detailed lay outs of your restaurant based upon the menu and design of building. We will consult you on proper work flow diagrams and set ups that will allow you the most economical design. We offer Compete mechanical drawings that can be used for build out purposes with all Equipment specified. We design to save you thousands and shop all equipment for the best values!  

 If your dream is to open your own wood fired pizza operation we can help make that a reality.  

  Complete Concept Development and training at your location. We offer services that nobody in the industry can provide for you. Don’t waste tens of thousands of dollars on mistakes and time let us develop your whole concept! Call Today: We will be more then glad to answer your questions      (718) 987-2422

CLICK HERE FOR ALL OUR INFORMATIOMhttp://goodfellas.com/pizza_school.html

Strategic Partners Wanted 

What we offer: Menu Engineering for Pizza ,Pasta, Entres Appetizers and Salads. We will create your menu and train  you on all the dishes. We offer complete consulting on everything you need.

 Training- Brick Ovens- Staffing- Restaurant Design- Employee Manuals.

 We are the wood fired Pizza Experts!

Call Today for more information( 718) 987- 2422 We will be glad to answer any questions you may have!

 CLICK HERE FOR MORE INFORMATIONhttp://goodfellas.com/pizza_school.html