"Be kind, be persistent and never work a day in your life by doing what you love."
By Amanda Razani
About her school experience, Dalbeck says, “I really liked it and enjoyed it, and I knew I could get a job right away and wouldn’t have to struggle.”
Having finished school, Chef Dalbeck lived and worked in Los Angeles, New York and Florida, gaining more and more knowledge and experience, before she ended up in San Angelo, TX, where her friend and business partner, Felipe lived. During her time in Los Angeles, she visited a pizzeria named, Pizza Mozza, which was an Artesian-style restaurant. The owner, Mario Batali, introduced her to the artesian practice of brick oven pizza. This experience became the inspiration behind the food served at Cork and Pig Tavern.