Getting that first internship really helps you get others. And the internships should make finding a real job much easier too.

Greco was the staple of my high school years, sad to fall to the bottom. That being said this is based on works toppings and their signature topping is the donair.

Its very good except there is no mouth feel category...

Love the fact you made it symmetrical

Looks like it went a bit better than last year, given that you had to apply to fewer places and received more offers. Congrats 😊

Greco's and An's both look like abominations. When they look bad and taste worse you don't have a good business model.

I tracked data for my 2021 and 2022 job searches using Notion databases. I love Notion :) Diagrams were built in Sankeymatic, and arranged together in Affinity Designer.

Also looks like ice freezing on my window the last days

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But why did the chicken crossed the road?

Please, never ever use a 3D pie chart again

Fair enough! I feel better now about my discomfort knowing that it was Charles who did it.

Get help

I will be perfectly honest as well. I have no idea what mouthfeel is. I just know that Charles Boyle is the supreme authority on pizza judging and those are the categories that he chose.

source

Mouthfeel was measured and the data was so incredible that it merits its own seperate mouthfeel post.

So true. At least we were already familiar with maybe 1/3 of the pizzas so that helped. The influential factors that are hard to measure are:

How do we feel? Whats our mood? Are we hungry? Do we feel like pizza?

Sadly I think I took a bad photo of that one. Crust was, by my Atlantic, Maritime, French Canadian standards, near perfect. Crispy on bottom but perfectly gooey on the inside and delicious.

This is true! Lol. And been in Moncton my whole life and I know like 3 Italians.

Woke up this mooorniiiiing...got yourself a guuuun..

Haha yup. Its a veggy place, one of our most beloved restaurants, super fresh, seasoned, flavorful, ranks top 1 or 2 on tripadvisor for our city.

Love this! It’s making me very hungry.

I’m always curious how people objectively rate things when there are so many candidates. For example early in your testing you might say “man this sauce is amazing. I’m going to give is a 9 out of 10”, but then later you think you might like a bunch of other sauces more and you’ve run out of room on your scale.

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Pizza twins got a 10 on crust? It looks really bad

... I'll be perfectly honest, I don't see how that answers the question, and for whatever reason your use of tongues and thighs in the description makes me a bit uncomfortable. I still don't understand the difference between "texture," aka "the feel, appearance, or consistency of a surface or substance," and "mouthfeel," aka "the physical sensations in the mouth produced by a particular food."

I even googled it and most explanations appear to boil down to "texture is a part of mouthfeel, but mouthfeel is different," and then say nothing else about it. These articles describe "mouthfeel" using words that are just different textures or tastes, like "oily" or "acidic." The Wikipedia entry for "mouthfeel" even described "texture" as being a synonym to "mouthfeel."

As a result of these last 5 or so minutes of research, I will be taking it upon myself to passively crusade against the use of "mouthfeel," as it makes me inexplicably uncomfortable. Some people hate the word "moist," and I now hate the word "mouthfeel." Any time "mouthfeel" comes up from hence forth, I will be interjecting a quick "gross" into the conversation. Thus is my burden and my cross to bear.

Edit: I hope it's clear that my comment is quite sarcastic, especially towards the end. I'm still not super clear what it means, but ultimately it seems to boil down to some combination of taste, weight, and texture.