Competitions & Events

Pizza & Pasta Northeast will be abuzz with competitions to crown the best pizza and pasta chefs in the region. They’ll be preparing their entries where all can see in the contest areas on the exhibit hall floor, adding to the excitement of the trade show. Special Events are planned in the morning on both show days before the exhibits open at 11 a.m. Making appearances at 10 a.m. will be, among others, Peter Reinhart — instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author. Also planned: The future of the pizza industry as seen through the eyes of Anthony Mangieri, Owner of Una Pizza Napoletana, which will be followed by a reception and networking session to take place after the exhibit hall closes on Wednesday afternoon.

Wednesday, Sept. 25: Keynote: Peter Reinhart

10:00 – 11:00 am

This year’s opening keynote speaker will be Peter Reinhart, instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author. Peter is the author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza”, but is best known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

Peter is one of the most respected baking educators in America, as well as a world-class pizza aficionado. He currently serves as the full-time Chef on Assignment, College of Culinary Arts at Johnson & Wales University. Prior to coming to Johnson & Wales, Reinhart was a full-time instructor at the California Culinary Academy in San Francisco. He also founded and ran the award-winning Brother Juniper’s Bakery in Santa Rosa, California.

Wednesday, Sept. 25:

Special Presentation/Keynote: The future of the pizza industry as seen through the eyes of Anthony Mangieri, Owner of Una Pizza Napoletana

5:00 – 6:00 pm

Growing up in New Jersey, Anthony Mangieri was consumed by his Italian heritage and Neapolitan pizza-making from a young age. In 1996, he opened the original Una Pizza Napoletana in Point Pleasant Beach, New Jersey, where he was one of the first to sling Neapolitan-style pies stateside. The concept moved to the East Village in 2004 and San Francisco in 2010 before returning to New York City’s Lower East Side this spring, in partnership with Contra/Wildair duo Jeremiah Stone and Fabián von Hauske Valtierra.

Each night, Una Pizza Napoletana serves the same handmade,12-inch rounds made from naturally leavened dough and baked in a wood-fired brick oven that Mangieri has been crafting since he was 15 years old. Over the years, Mangieri has been recognized in number of notable publications including The New York Times, New York Magazine, The New Yorker and The San Francisco Chronicle. An avid mountain biker, Mangieri lives in Murray Hill with his wife, Ilaria, and daughter, Apollonia.​

Thursday, Sept. 26: Keynote: Nick Bogacz

10:00 – 11:00 am

On day two, successful restaurateur and author Nick Bogacz will take center-stage. With over 20 years of experience in the industry, Nick opened his first location in fall of 2012 and has grown quickly to five units. He started in the industry as a delivery driver in 1996 and fell in love with the team atmosphere and high energy that the pizza business provides. He learned how corporations operated successfully, as well as the fundamental procedures and business financial systems that have helped him expand his business. Nick and his team members have won numerous awards in the industry, including World Championships at the Pizza Expo in 2016, 2017 and 2018.

Nick’s successful business model included bringing together pizza and craft beer. Each of his restaurants boasts more than 24 taps and a bottle selection of over 150 beers. His stores specialize in hard to source craft beers from across the country and around the globe. He has also taken a unique approach to craft beer by setting up collaboration brews with local and national breweries.

Nick’s goals in the pizza industry continue to be met by his commitment to excellence with focus and positive vibes. His wife, Angie, is his biggest supporter and proud to be a Pizza Wife for Life. His teen-aged kids have grown up in the industry and have taken a keen interest in the family business. If you’re looking for motivation, you should read his new book “The Pizza Equation: Slicing Up How to Run a Successful Pizza Enterprise.”