{"id":614510,"date":"2025-09-05T13:13:05","date_gmt":"2025-09-05T13:13:05","guid":{"rendered":"https:\/\/pizzatoday.com\/?p=614510"},"modified":"2025-09-08T19:07:33","modified_gmt":"2025-09-08T19:07:33","slug":"cheers-to-25-years-commentary","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/cheers-to-25-years-commentary\/614510\/","title":{"rendered":"Cheers to 25 Years | Commentary"},"content":{"rendered":"

Editor in Chief Jeremy White Celebrates 25 Years with Pizza Today<\/em><\/strong><\/h1>\n

A quarter century has flown by in the blink of an eye. I hope you\u2019ll indulge this brief trip down memory lane with me. I\u2019m a bit emotional as I write this Commentary. You see, I began my career at Pizza Today <\/em>25 years ago today.<\/p>\n

I was just a baby, so to speak. Twenty-four years old and somehow, some way found my way to Pizza Today<\/em>. I\u2019d been working as a sports reporter and then sports editor at three different daily newspapers since graduating college, but my dream was to enter the world of magazines.<\/p>\n

I loved everything about magazines back then. Still do. The word \u201cmagazine\u201d begins with the letters \u201cm-a-g\u201d because magazines are, well, magical<\/strong>. They have the power to transform lives.<\/p>\n

When a tiny little publication based in New Albany, Indiana, (at that time) was hiring, I decided to apply. I wanted to relocate to the Louisville, Kentucky, area anyway to be close to family and to raise my own family (that I did not yet have) there. And it was a magazine job!<\/p>\n

To my surprise, I somehow sweet-talked my way into the gig. I wasn\u2019t qualified, per se, but I had gumption. They took a chance on the kid, and my education and deep-dive into the pizza industry began. What I lacked in knowledge and experience (and that was plenty), I somehow made up for with diligence, a passion for learning and a desire to always improve<\/a>.<\/p>\n

I planned to keep the job for two years and then move on to a \u201cbigger and better\u201d magazine. Ideally in sports.<\/p>\n

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Senior Creative Director Josh Keown (left) and Editor in Chief Jeremy White work in the test kitchen at Pizza Today HQ in 2010. Photo courtesy of Josh Keown<\/p><\/div>\n

Then, something happened. I fell in love with the pizza industry. I met amazing people at Pizza Expo<\/a> who became lifelong mentors and, eventually, friends. I started to care. Deeply. Like really care. I started to understand I had the power to help real people run their businesses and improve their lives. I was hooked.<\/p>\n

Looking back now, we can agree it has worked out OK.<\/p>\n

I ended up getting that offer to jump to a \u201cbigger and better\u201d magazine \u2013 and it was a sports magazine. The pay was better. I would either \u201cget to\u201d or \u201chave to\u201d move to a \u201cbigger and better\u201d city, depending on your point of view.<\/p>\n

But it was too late. I was no longer a writer and editor. I was a pizza person.<\/a><\/p>\n

Though I do not personally make pizza for a living, when someone I don\u2019t know asks me what I do, I tell them I\u2019m in the pizza industry. Because I am. And I\u2019ve loved every minute of the 25 years I\u2019ve spent here.<\/p>\n

I will turn 50 this month (how???), but believe me when I tell you I am just getting started. That\u2019s how I\u2019m built.<\/p>\n

What\u2019s next? Something big and exciting. And I can\u2019t wait to share the news soon. Until then, THANK YOU for indulging my self-absorbed column this month. THANK YOU for all the support you, dear Pizza Today<\/em> reader, have shown me in the 25 years I\u2019ve been with this great magazine. THANK YOU, THANK YOU, THANK YOU.<\/p>\n

With love and gratitude,<\/p>\n

Jeremy White<\/a><\/p>\n

Editor In Chief<\/p>\n

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