Papa Johns commercial features Sullivan students

Just the facts. Marsha is right. Sullivan was a location only. The commercial was edited from footage used for BMB Productions "Secrets of Louisville Chefs" episode that aired in mid-April for 2 weeks. BMB was paid for additional camera equipment they brought in order to film in HD. The mobile pizza kitchen was brought in so as to not cause disruption to regular classes as well as to ensure that there was hot and fresh product for all takes and all audience members. The entire audience was fed.

I, like many on the forum, enjoy pizza from Boombozz, Impellizeri's, Spinnelli's, Bearno's and....yes, Papa John's. Different food for different moods, different strokes for different folks, etc. Most on the board who know me well know that I embrace a wide variety of food options and don't begrudge anyone their's, whether they agree with mine or not.

And, Stephen - for the record....I do marketing, not PR and you need to come over and retrieve your culinary tome sometime soon. Robin, I hope this post was sufficiently diplomatic.

As per this debate. I defended Sullivan and it seems to me Steve was also following this thought. The commercial just struck him funny at the time- and he was feeling like being funny. I know, from experience that you are pulling a Stephen- that you looked to defend your house and maybe got too aggresive with it. You know I love you Marsha- I am just looking to affect change in your decision to slap us across the face on your FB page- or to use PM's as your method, either. It's easy to say 'prove it,' yet that is what the guilty say, when they know they have only been semi-busted.

Thank you Stephen...well said...and as an olive branch I offer Marsha my sincere apologies to for any comments directed to her on a personal level.

Just the facts. Marsha is right. Sullivan was a location only. The commercial was edited from footage used for BMB Productions "Secrets of Louisville Chefs" episode that aired in mid-April for 2 weeks. BMB was paid for additional camera equipment they brought in order to film in HD. The mobile pizza kitchen was brought in so as to not cause disruption to regular classes as well as to ensure that there was hot and fresh product for all takes and all audience members. The entire audience was fed.

I, like many on the forum, enjoy pizza from Boombozz, Impellizeri's, Spinnelli's, Bearno's and....yes, Papa John's. Different food for different moods, different strokes for different folks, etc. Most on the board who know me well know that I embrace a wide variety of food options and don't begrudge anyone their's, whether they agree with mine or not.

And, Stephen - for the record....I do marketing, not PR and you need to come over and retrieve your culinary tome sometime soon. Robin, I hope this post was sufficiently diplomatic.

I'll come over, and return Tom's Bourdain. We can have some dinner and chill on the deck. Whether I remember to bring Larousse home or not doesn't matter- it has a wonderfull home, mine or yours...

[Robin Garr]

Seeking out a debate for the sake of debate seems counterproductive to the normal goings-on of this forum.

Amen, brother. Can't we all just get along?

BTW, reference your Facebook post...to my knowledge none of the respondents ACTUALLY "Suck

Again, Im glad I dont do the Facebook thing.

For the record, I'm as guilty as anyone of tearing into Papa John's. However...

While I may not be a fan of the product they now put out and even though they are now a national chain, let's not forget Papa John's did at least start here and does put some money and exposure back on the community. Even though it's apples to oranges, is Wick's making a national commercial with Sullivan university featured in it? Marsha brings up a good point about the equipment that was brought by for the students to try out. Who knows, that exposure could lead to one of those students starting their own pizza place that blows us all away.

Just saying.

(now i will go back to hating on Papa John's)

Secrets of Louisville Chef's is the one that sold out. Calling Papa John a chef is a strech, let alone dedicating a show to his cooking. When a 7 year old can learn your job/cooking in 10 seconds, are you really a chef?

Once again my original post did not make it through the tube (old political joke) but as a aside, it does take a little of the luster off of my appearance on Secrets of Louisville Chefs to have the Papa acting like a chef.
On the other side, it is great for Sullivan's PR, and as a for profit institution they can not be blamed for grabbing the bull by the horns. The most important thing is having instructors like Marsha at the school to teach the students, ( I've hired many a graduate with good and bad results.) the realism of what a hard journey this business can be. Teach them well Marsha, so they don't end up at the back end of Papa Johns five minute pizza marvel, wondering how in the world they're going to pay back those student loans.

PS. I could have sworn John wore make-up when I used to see him every morning at Heine Bros. Can anybody verify this, Don't get me wrong, I wore a little eye liner in my Punk Days, just interested.

William Smith
GED, BA, MFA and Plain old Cook
Adjunct Professor,In Creative Writing
University of Louisville, University of Michigan, Shady Lane Cafe

Secrets of Louisville Chef's is the one that sold out. Calling Papa John a chef is a strech, let alone dedicating a show to his cooking. When a 7 year old can learn your job/cooking in 10 seconds, are you really a chef?

I'm not necessarily disagreeing with what you're saying, Justin, but, as I said to someone earlier today - how often are culinary students going to meet someone who's become a millionaire restaurateur? There just aren't that many of them, and he is a home-grown one.

Secrets of Louisville Chef's is the one that sold out. Calling Papa John a chef is a strech, let alone dedicating a show to his cooking. When a 7 year old can learn your job/cooking in 10 seconds, are you really a chef?

I'm not necessarily disagreeing with what you're saying, Justin, but, as I said to someone earlier today - how often are culinary students going to meet someone who's become a millionaire restaurateur? There just aren't that many of them, and he is a home-grown one.

Agreed, but he is a great businessman, not a chef. They should have had him teach a business/franchise course at Sullivan, not explain how to make a crappy pizza on the show Best of Louisville Chefs. I tried to watch the actual episode and laughed my ass off at how over the top John was, but I do the same with Tim on Secrets. Anyway, I'm sure it was good for the students on some level, but it degraded the show and its previous chefs in my book.

The guy is a marketing whiz for sure....but a crap pizza maker. His main competition is in this town too...Yum.

joke) , it does take a little of the luster off of my appearance on Secrets of Louisville Chefs to have the Papa acting like a chef.
.
William Smith
GED, BA, MFA and Plain old Cook
Adjunct Professor,In Creative Writing
University of Louisville, University of Michigan, Shady Lane Cafe

Not really. I was at the taping of your show and you did a great job.