We got a Slice House in Castro Valley recently–that’s where Tony G. started his career.
According to my cousin, who was an intern at Cheeseboard, maybe 20 years ago, they tend to stick to easily assembled toppings that don’t require long cooking like tomato sauce. Apparently his 40 or so bosses, they are a co-op, would get annoyed when he’d bring canned tomato sauce to work and say it made all their pizza taste better.
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What does an intern at Cheeseboard do versus regular employees/ owners?
Mainly, I recall he didn’t get a vote.
