It's quite ironic, and only right that I am now the head chef at a new Pizza Bistro, The Standard, located in downtown Chapel Hill.  I remember as a teenager growing up, hanging out on Franklin St., wishing I was anywhere else but here.  I managed to do exactly that.  I spent a majority of my young adult life living all over the east coast.  I spent a little time in CT, going to boarding school.  I lived in Boone, where I discovered my true love for cooking.  My line experience in the many kitchens of Boone, NC, eventually brought me to Vermont, where I went to one of the most prestigious Culinary Schools in the nation, New England Culinary Institute or NECI.  
  I spent my first internship in Charleston, SC working underneath Chef Casey Glowacki, a NECI graduate.  I worked at several of his restaurants around the Charleston area, most of which my time was spent working at Sesame Burgers & Beer.  This is the place to go to get one of South Carolina's greatest burgers.  Well, not better than ours.  
  For my second Internship, I worked at Carrboro's very own Acme Food & Beverage.  Chef Kevin Callaghan was a true pleasure to work for.  I worked with and cooked some of North Carolina's freshest produce, fruit, and protein.  
  My goal for The Standard is to give you, the consumer, the freshest and most delicious product possible.  We purchase all of our top quality produce from Ford's Produce in Raleigh.  Not only do I aim for the freshest product, but everything that leaves our kitchen is cooked fresh to order.   All of our sauces are made in house, along with our freshly pulled mozzarella, and most importantly, our delicious pizza dough made fresh everyday.  At The Standard, we are honestly trying to raise the par on late night bar food, and pizza around this town.  Not only do we have unique pizza specials, but we have a full menu of delicious sandwiches, such as our Basil & Lime fried chicken sandwich and our all Angus beef burger served with black garlic aioli.  We are also one of the only restaurants in town that runs a full menu till 2am.
  So the real purpose of this blog is to first of all introduce The Standard to the world; to show everyone what we do here, behind the scenes, a sneak peak at how your food is made; and to let any and all who are interested to know what might be in the mind of a local chef.