{"id":14621,"date":"2016-07-29T12:11:57","date_gmt":"2016-07-29T19:11:57","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=14621"},"modified":"2016-07-29T12:11:57","modified_gmt":"2016-07-29T19:11:57","slug":"chef-brad-kent-talks-natural-ingredients-blaze-pizza","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/chef-brad-kent-talks-natural-ingredients-blaze-pizza","title":{"rendered":"Chef Brad Kent Talks Natural Ingredients and Blaze Pizza"},"content":{"rendered":"

\"Chef<\/a>
\nPizza seems like a simple concept since it\u2019s so easy to consume–and overindulge in–on a weekly or daily basis. However, to Brad Kent, Executive Chef and owner of Blaze Pizza and Olio Pizzeria and Caf\u00e9 in Los Angeles, there is a science and art to making a delicious artisan pizza.
\nWhether it is a fast-fired take-and-go pizza or slow roasted while you sit and wait sipping a glass of Zinfandel at your favorite Italian restaurant; there is a process in making those savory sweet flavors that we all desire.
\nIt\u2019s the science and art of creating something delicious and beautiful that keeps Kent so interested in having a career as a pizza chef. Therefore, his skills and love for making pizza has been transferred to Blaze Pizza.
\nBlaze Pizza is located in Tempe near the ASU campus on University Drive.\u00a0 Blaze Pizza originated in 2012 and has since expanded to over 150 locations and can be found in 2 countries. The concept of fast-fired, ready in minutes, handmade to the customer\u2019s preference is working and producing delectable pizzas.
\n“We do things a little differently here,\u201d says Kent, who has specialized in pizza for around 12 years. \u201cI work hands on with our manufacturers to improve the process and quality of our ingredients.\u201d
\nAt Blaze Pizza, every ingredient used is all natural, which is an important concept to Kent. \u201cI care what goes into my body and I think others are like minded,\u201d Kent says.
\nArtisan means made by hand. And when it comes to handmade dough, Kent brought Blaze Pizza a skill that is used in French bakeries to make bread. Kent\u2019s favorite step of making a pizza comes from the dough and the science of bread; the love for the floral aroma from the yeast, and then baking it with care but intense flame and flare.\u00a0\u201cWe bring an artistic spin into artisanal,\u201d Kent says. \u201cWe have consistency, and that is not always easy to find in pizza.\u201d
\nOne tip Kent offers those who love pizza is restraint. Restrain from too many toppings. Instead highlight the key ingredients. Focus on the texture, aroma, flavor, and temperature to create the must mouthwatering pizza.
\n\u201cPizza is the perfect food because it has a sensory melt down,\u201d Kent says. \u201cIt\u2019s crunchy, sweet, chewy, savory and when you combine all of that it is hard not to crave something so enjoyable.\u201d–Alexandra Adamson<\/em>
\n <\/p>\n","protected":false},"excerpt":{"rendered":"To Brad Kent, Executive Chef and owner of Blaze Pizza and Olio Pizzeria and Caf\u00e9 in Los Angeles, there is a science and art to making a delicious artisan pizza.\n","protected":false},"author":5,"featured_media":14622,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[1745,1746,2020,2790,2856,4971],"class_list":{"0":"post-14621","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurants-phoenix","8":"tag-blaze-pizza","9":"tag-blaze-pizza-tempe","10":"tag-brad-kent","11":"tag-chef-brad-kent","12":"tag-chef-kent-blaze","13":"tag-featured","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"\nChef Brad Kent Talks Natural 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