Pizza Today - October 2018 - 68
guest appearances on local media
programs to share their knowledge
and get people excited about Italian
and Thai food. Pangea has also led
mozzarella-making demonstrations
at organizations and schools and
hosted food pairing events.
The education component has
allowed Pangea's passionate team
to shine, not only teaching their
craft but also learning and growing
within their profession. "I love to
see these kids grow," Hobson says.
"The ultimate for me in 10 years is
that those guys are running kickass
restaurants around the city."
Hobson has built a culture
centered on the growth of Pangea's
more than 30 employees. "The
foundation is one of challenging our
people and giving them a lot of freedom to be creative and
not be afraid to fail," he says. Three components to Hobson's
approach includes education, exposure and investment. Team
members have made field trips to Brooklyn, New York.
Pangea chefs take culinary excursions and participate in
education programs. Chef McDonald was recently chosen to
take part in a five-day exhibition in Bangkok as Sous Chef to
Michelin Star chef Andy Yang. Hobson says experiences like
these keep his team challenged.
Closing Sundays and Mondays is also great for the Pangea
team, giving them a well-deserved break and avoiding
burnout.
PANGEA THRIVES ON A CULTURE OF
COLLABORATION driving innovative fusion in every area
of Pangea's menu. The crew drives Pangea's menu. Thai
flavors can be found infused onto the pizza, dessert, entrée
and craft cocktail menus. The Thai Pie features housemade mozzarella, provolone, Thai basil chicken and pickled
cucumber. A popular cocktail is the Thai Daiquiri with rum,
peanuts, ginger, lemon grass, Thai chilis, lime and sugar.
Why is Thai and Italian at the heart of Pangea's global
menu? "Putting together Thai and Italian is probably not the
subscription of most people but the passions in those foods,
in my opinion, there are not two countries in the world that
have the amount of passion and how food is a key part of
their life and part of the traditions," Hobson says. He refers
to Pangea's focus as "global soul food."
With a selection of two distinctive pizza styles, Hobson
says, Detroit edges out Neapolitan sales. A Detroitstyle customer favorite is the Diavola with brick cheese,
mozzarella, spicy sausage, hot soppressata sambal, Calabrian
chilis, red sauce, Parmesan and a garlic olive drizzle. The
Siam features brick cheese, mozzarella, lemon grass rotisserie
chicken, roasted butternut squash, carrots, onion and finished
with house-made red curry sauce and arugula.
6 8 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 8
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http://www.mfgtray.com
http://www.PIZZATODAY.COM
Pizza Today - October 2018
Table of Contents for the Digital Edition of Pizza Today - October 2018
Pizza Today - October 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Host Training
BéChamel Sauce
5 Great Menu Additions
Generation Z
Scheduling Part-Time Staff
Road to Ppne ‘18
Hot 100 Independent Pizzerias
Pizza Today on the Road: Pangea Kitchen, Evansvlle, In
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - October 2018 - CT1
Pizza Today - October 2018 - CT2
Pizza Today - October 2018 - Pizza Today - October 2018
Pizza Today - October 2018 - Cover2
Pizza Today - October 2018 - Commentary
Pizza Today - October 2018 - 4
Pizza Today - October 2018 - 5
Pizza Today - October 2018 - Contents
Pizza Today - October 2018 - 7
Pizza Today - October 2018 - 8
Pizza Today - October 2018 - 9
Pizza Today - October 2018 - Contributors
Pizza Today - October 2018 - 11
Pizza Today - October 2018 - Expo Spotlight
Pizza Today - October 2018 - 13
Pizza Today - October 2018 - Interact
Pizza Today - October 2018 - 15
Pizza Today - October 2018 - Conversation
Pizza Today - October 2018 - 17
Pizza Today - October 2018 - Man on the Street
Pizza Today - October 2018 - 19
Pizza Today - October 2018 - Tony’s Trending Recipe
Pizza Today - October 2018 - 21
Pizza Today - October 2018 - Road to Pizza Expo
Pizza Today - October 2018 - 23
Pizza Today - October 2018 - Destinations
Pizza Today - October 2018 - 25
Pizza Today - October 2018 - Knead to Know
Pizza Today - October 2018 - 27
Pizza Today - October 2018 - 28
Pizza Today - October 2018 - 29
Pizza Today - October 2018 - Host Training
Pizza Today - October 2018 - 31
Pizza Today - October 2018 - 32
Pizza Today - October 2018 - 33
Pizza Today - October 2018 - BéChamel Sauce
Pizza Today - October 2018 - 35
Pizza Today - October 2018 - 36
Pizza Today - October 2018 - 37
Pizza Today - October 2018 - 5 Great Menu Additions
Pizza Today - October 2018 - 39
Pizza Today - October 2018 - 40
Pizza Today - October 2018 - 41
Pizza Today - October 2018 - Generation Z
Pizza Today - October 2018 - 43
Pizza Today - October 2018 - 44
Pizza Today - October 2018 - 45
Pizza Today - October 2018 - Scheduling Part-Time Staff
Pizza Today - October 2018 - 47
Pizza Today - October 2018 - 48
Pizza Today - October 2018 - 49
Pizza Today - October 2018 - Road to Ppne ‘18
Pizza Today - October 2018 - 51
Pizza Today - October 2018 - 52
Pizza Today - October 2018 - 53
Pizza Today - October 2018 - Hot 100 Independent Pizzerias
Pizza Today - October 2018 - 55
Pizza Today - October 2018 - 56
Pizza Today - October 2018 - 57
Pizza Today - October 2018 - 58
Pizza Today - October 2018 - 59
Pizza Today - October 2018 - 60
Pizza Today - October 2018 - 61
Pizza Today - October 2018 - 62
Pizza Today - October 2018 - 63
Pizza Today - October 2018 - Pizza Today on the Road: Pangea Kitchen, Evansvlle, In
Pizza Today - October 2018 - 65
Pizza Today - October 2018 - 66
Pizza Today - October 2018 - 67
Pizza Today - October 2018 - 68
Pizza Today - October 2018 - 69
Pizza Today - October 2018 - 70
Pizza Today - October 2018 - 71
Pizza Today - October 2018 - Preferred Supplier
Pizza Today - October 2018 - 73
Pizza Today - October 2018 - 74
Pizza Today - October 2018 - 75
Pizza Today - October 2018 - Product Showcase
Pizza Today - October 2018 - 77
Pizza Today - October 2018 - 78
Pizza Today - October 2018 - Pizza Today Yellow Pages
Pizza Today - October 2018 - 80
Pizza Today - October 2018 - 81
Pizza Today - October 2018 - 82
Pizza Today - October 2018 - 83
Pizza Today - October 2018 - 84
Pizza Today - October 2018 - 85
Pizza Today - October 2018 - The Marketplace
Pizza Today - October 2018 - 87
Pizza Today - October 2018 - 88
Pizza Today - October 2018 - 89
Pizza Today - October 2018 - 90
Pizza Today - October 2018 - 91
Pizza Today - October 2018 - 92
Pizza Today - October 2018 - 93
Pizza Today - October 2018 - 94
Pizza Today - October 2018 - 95
Pizza Today - October 2018 - 96
Pizza Today - October 2018 - Reader’s Resource
Pizza Today - October 2018 - Mike’s Monthly Tip
Pizza Today - October 2018 - Cover3
Pizza Today - October 2018 - Cover4
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