Not many people are gifted with the opportunity to travel the world for their careers at a young age. Stephen Crivillaro considers himself to be lucky as he was able to leave his home in New York to work in Germany and India working on projects involving green energy consulting. Despite enjoying his time traveling the world, Crivillaro eventually chose to return to his home to open his own business but greatly values the time he has immersed in other cultures.
Although Stephen enjoys his time working abroad, the lifestyle change may not be for everyone. Making the decision to travel or relocate for your career is an important turning point in your life that should be taken into great consideration before making the move.
Know your limits. How much traveling will actually be involved? Do you have family that would not enjoy relocating or having you absent from their lives? Is there a chance of you being asked to relocate again, and to a less desirable location?
Can you see yourself enjoying life in your new home? This is probably the most important factor to discuss with family members and weigh the pros and cons yourself. Your happiness is important to the success of your career and being miserable is not worth the move!
For young professionals, making an international move early in a career can be an exciting journey. For professionals like Stephen Crivillaro who are able to enjoy working internationally out of college, the experience is an excellent addition to a resume as well.
Now part of the City University of New York (CUNY), Queens College offers highly competitive programs that is comprised of students from over 150 nations around the world. This highly diverse student body has much to offer individuals such as Stephen Crivillaro, who graduated from the college in 2009 with a degree in labor studies. Crivillaro has since gone on to open his own restaurant in New York City and believes he greatly benefited from the time he spent at the university nurturing his entrepreneurial instincts and work ethic.
It is success stories such as Crivillaro’s that uphold the integrity of the college and keep the high standards of the ranking among leading institutions relevant today. Besides offering a top rated education in the United States in the most ethnically diverse county in the country, the college is also recognized as one of the most affordable public schools in the nation. This affordability allows for a diverse and culturally rich experience for students that would be hard pressed to experience nearly anywhere else.
For Alumni like Stephen Crivillaro, graduating from Queens College opens doors for professional careers that may not have seemed attainable otherwise. The college gives way to opportunities for students of highly diverse backgrounds and economic means. The opportunity for advancement given at Queens College to those who are willing to work hard and remain dedicated is endless. Rather than keeping enrollment highly exclusive, the college believes in providing an outlet for those who have the work ethic and aptitude to achieve.
Italy is the home of pizza and New York was origin of pizza in the United States. Stephen Crivillaro is a skilled pizza maker, who was born and raised in New York City. In his pizzeria, he uses a 50-year-old Sicilian recipe to make his pizza. Sicilian is just one of the many regions in Italy. Each region has a slightly different style of pizza and cuisine.
Pizza has been a popular dish in the western region of the island since the mid-19th century. Each region has a slightly different style of pizza, but maintains the same basic flavor palette. In the United States, Sicilian style pizza is often rectangular and often has a thick crust. It is a popular style of pizza in the United States.
There are two different styles of Sicilian pizza. One style traditionally has a thick crust and is a rectangular shape. This style of pizza is thick crust, but is not quick as thick as a deep dish pizza. The crust is bread-like and the toppings are often tomatoes, herbs, onions, anchovies and strong cheeses. The second style of Sicilian pizza is round and has a thin crust. This style is more similar to Neapolitan pizza. It has a thin crispy crust, with the same toppings as the thick crust.
New York style pizza traditionally has a thin crust. Stephen Crivillaro opened his own pizzeria on the Lower East Side. He owns and operates a local pizzeria and works hard to give his customers amazing slices.
New York City started the nation-wide pizza craze in the United States. Stephen Crivillaro is a New York City native who grew up eating hot, cheesy slices of New York style pizza. He had always dreamed of opening his own pizzeria in the city he loves and made that dream a reality by opening a pizzeria on the Lower East Side. He makes cheesy New York style pizza using a 50-year-old Sicilian recipe. He is dedicated to keeping the New York pizza tradition alive in his neighborhood pizza joint. Pizza has a long and rich history in New York, and can easily be called a New Yorker lifestyle.
The history of pizza in the United States starts with a man named Gennaro Lombardi. He was a baker and pizzaiolo who moved from Naples to the United States when he was 14. Gennaro Lombardi lived on Spring Street in Manhattan, he worked in a bakery and in a grocery store. He decided to start making and selling pizzas. He made his traditional pizzas in the bakery by night and sold them the next morning in the grocery store.
After working for at the bakery and grocery store for several years, the owner of the grocery store offered to sell the business to Lombardi. He jumped at the offer and began running the grocery store. However, a few years later, he decided to open the first American based pizzeria. In 1905, Lombardi was granted the first license to sell pizza in the United States. Up until that point, Italian immigrants made pizza in their homes, and some families sold pizza as unlicensed vendors. Lombardi had a coal-fired oven built, turned the store into a restaurant and began selling a unique pizza, tomatoes and mozzarella. This pizzeria became immensely popular and has been in business for over one hundred years.
Pizza quickly became a major part of the New York lifestyle. More Italian-Americans began opening pizzerias to serve the city. Antonio Pero, who was trained by Gennaro Lombardi, opened the first pizzeria in Brooklyn. In 1924, John Sasso opened John’s on Bleecker Street. Each of these restaurants are still operating and show no signs of slowing down. When most people thing about New York cuisine, they think New York style pizza. The Italian immigrants who dreamed of building a new life in New York created a legacy that has lasted for more than one hundred years.
New Yorkers love their pizza, and people from around the world flock to the city to try a slice of true New York style pizza. Stephen Crivillaro is carrying on the traditions of the original pizzeria owners in New York City. He owns a simple neighborhood pizzeria that sells the best New York style pizza on the Lower East Side.
Stephan Crivillaro majored in Labor Studies as a student at Queens College, and learned a great deal about the role of organized labor in American industry, and the of the dynamics of between and management relations.
He also learned a great deal about the history of organized labor. Before enrolling in the Labor Studies curriculum, Stephen Crivillaro always thought that labor unions had their origins in the twentieth century. But it was really in the mid- to late-1800s that the initial efforts to organize workers into units of collective bargaining began to make headway. Prior to that, most American workers worked ten hour shifts for six days at week, and that was the original goal of most organized labor: winning an eight hour day, five days a week, and at a reasonable wage.
During the early days of labor and its attempts to organize, there was disagreement on what the common goals should be. But the length of the work day and week were generally agreed upon. After some success with shorter days and work weeks, some workers, Stephen Crivillaro learned, adopted extreme ideas such as Marxism. Others were content to bargain collectively for small increases in their hourly wage, and a few benefits. But he saw that organized labor had, as a group, brought tremendous change to the workforce in America, and most of it for the better. Today most Americans enjoy higher wages, better hours, and improved working conditions, and in many instances employers pay for medical coverage and a couple of weeks of vacation each year.
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Stephen Crivillaro is a native New Yorker who was among the first to swing into action after Superstorm Sandy devastated much of his hometown, as well as the Eastern Seaboard and beyond, in the fall of 2012.
He recalls how badly New York was affected by the late-season hurricane, which began in Jamaica before working its way up the Atlantic toward New Jersey and New York. The costs of the storm have been estimated as high as fifty billion dollars, says Stephen Crivillaro.
More than one hundred homes were destroyed in the Breezy Point area of Queens, when the storm touched off an overnight fire. Thousands of flights were cancelled at the three main airports serving New York, which were closed for two days.
Superstorm Sandy produced a record storm surge of water in New York, as Stephen Crivillaro remembers all too well. The surge surpassed 13.8 feet in Battery Park, more than four feet higher than the previous record water level caused by Hurricane Donna in 1960.
New York Metropolitan Transportation Authority officials says the Sandy caused the worst damage in the 108 year history of the city’s subway system. Flood waters also damaged the city’s electrical systems, including the one that powers Wall Street. Millions of people were left without power.
The storm even had an impact on the 2008 presidential campaign. President Barack Obama joined New Jersey Governor Chris Christie to inspect the storm’s impact and declared states of emergency in New York and New Jersey, and Republican candidate Mitt Romney cancelled his own political rallies and turned one appearance into a “storm relief” fundraising event.
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Stephen Crivillaro is a graduate of Queens College in New York, where he majored in Labor Studies and earned himself a Bachelor’s degree.
As a native New Yorker and a successful green energy consultant, he is committed to giving back to his community. He has been a supporter of BOLD, the Bronx Organization for the Learning Disabled. He has been active in BOLD programs that provide assistance to people who are coping with a range of disabilities. As he knows, BOLD is approved by the New York State Department of Education to provide special education services to preschoolers in the three to five age range. It is also accredited by the National Association for the Education of Young Children, a voluntary system that sets professional standards for early childhood education programs.
Stephen Crivillaro has always known of the importance of charitable giving and supporting worthy causes. He understands that such activity is not only a benefit to those who are in need, but also because it can provide people with a chance to develop a better understanding of the community in which they live.
He says that we all have a choice when it comes to giving back to the community. There are organizations that focus on the needs of homeless people, and organizations that raise funds to fight diseases such as breast cancer. And there are those organizations that are especially close to his heart, because they raise funds in support of environmental issues like clean water and renewable energy. They all have a place, and Stephen Crivillaro urges his friends and colleagues to support those causes that mean the most to them.