Hi Mark, I appreciate you giving me some more insight into how your calzones turned out on both occasions. Pre-cooking the fillings is definitely the way to go I'll be passing it onto the others as the new method. There's always room to improve. Believe it or not I began my pizzaiolo journey in Dec 2019 and have been on/off pizza cheffing through 2020 and 2021 sometimes full time, sometimes part-time and have developed my skills massively in such a short time which I am particularly proud😄So naturally, there's a huge room for improvement in all aspects but I think the will I have to try new things and be creative has raised my limits much higher than the average pizzaiolo. Same goes for Phil, his shape ideas are awesome! It's great to get to discuss these vegan options and how to improve them as they are completely new-style and calzones that we are making, before Tegridy Foods at our last pizza place we worked we only had the option for substituting mozzarella for vegan cheddar which was very limited. Nothing special. To be able to discuss and find areas of improvement is great as we don't have all the answers and after all, everyone is the god of their own taste buds and preferences so being able to tweak everything to people's individual preference allows us to provide an option for as many as possible. When I make pizza, I try to recreate the amazing experience I had in December 2019 trying wood-fired pizza for the first time, it blew me away. So tasty! I strive to provide that same experience to everyone who tries my pizzas and if not, well daym, I will strive to provide it the second time just like I have done here with the vegan calzone for you :) P.S. Super sorry for not getting back to you about cooking on Saturday, I'm super glad you came down regardless it was nice to be able to serve you and have a chat about it all. Till next time, With Tegridy, Sam @ Tegridy Foods'