If you’ve ever been to the western coast of Italy, you might have been lucky enough to stare out at the beautiful blue waters of the Gulf of Naples. Maybe you enjoyed authentic, DOP buffalo mozzarella with some fresh San Marzano tomatoes and a bright green basil leaf. And if you were in the region, you almost certainly enjoyed a pizza from its birthplace, which is the chaotic city of Naples.

Perfection is always a goal in almost everything we do. While at times it may be unrealistic, aiming to serve food perfectly, while challenging, is a rewarding endeavor when done correctly. While practice makes perfect, even in the kitchen, it’s far from the only thing a chef needs to create the perfect dish. Without foodservice equipment designed to optimize food quality though, perfection is just a dream.

Over the course of my career, both before joining Dave and Joe at High Sabatino and since coming on board nearly 20 years ago, the one thing that’s obvious to me is that people matter. In some cases, you spend more time with colleagues and coworkers than you do with your own family, so to have the ability to work with great people day in, day out, is a true blessing.