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Hot Dog University is a unique program offering experiential training designed to successfully launch a career in the hot dog business. This is a rare opportunity to learn shared knowledge and trade secrets for success in today's business world. Classes are held in Chicago at the Vienna Beef Company, located at 2501 N. Damen Avenue.



http://www.hotdogu.com
http://www.viennabeef.com/

Hey Professor Mark!

Glad to see you're still teaching the Hotdog U Course. I had a great time attending the September class up in Pleasant Prairie with the crew. Boy you were right about the hotdog carts in downtown Denver. They're literally on ever corner! These guys also sell (I believe) a 6 to 1 all beef dog for $1. I've been researching locations, carts and hotdog producers in the area. I'm planning on getting my own cart by the summer of 07. When I get close I'll give you a buzz, I may have a few more questions for you if that's alright.

Sorry to hear about Fast Eddie up in Boulder hanging up the tongs. I've read so much about him since I arrived. The guys a legend out here.

Well, take it easy Mark. I hope the cart and courses are doing well. We'll talk real soon.

GS

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Greasy Spoon

GS,

Congratulations on your move to Colorado. The course will be offered through November. Spring courses will resume in May and continue through the summer and fall. Kindly give me a call anytime. I know some successful street food vendors in the Denver area, that would be able to network with you. I can also connect you with Eddie.

Take Care.

CSD

GS,

Fast Eddie has a new job. He's been hired by the City of Boulder as a "Street Ambassador." If you're in the downtown Denver area, drop by Biker Jim's Gourmet Dogs on 16th & Arapaho. Jim's cart has been rated "The Best Hot Dog Cart in Denver." He specializes in encased meats, just like Hot Doug's in Chicago. He also makes cheesecakes. This month we're marketing a new product from the cart. It will be an apple and gouda chicken sausage, dressed with fresh gouda and apple mustard, served on an fresh sausage bun. This will be sold during the "behind-the-cart" training at Gallery Night and Day in Milwaukee's Historic Third Ward.

www.bikerjimsdogs.com

is this for real, chi-sty???

now i know...there was a n'awlins yolk who made a fortune, with an army of wiener vending pushcarts.

i also know... a once young man, turned into a sun dried, booze sotted raisin, pushing tubesteaks, in chicago's independence park, for over thirty years.

i've visited the hot dog U's site, at the behest of a friend...

what unimpressed me most... other than the 'cut and paste' photos of the mortar board and gown clad 'graduates', was the obvious lack of, visually apparent, wiener whistles.

Jellobee, are you still driving on the Illinois Trollway.


CSD

Business Instructor
http://www.hotdogu.com

CSD,

No doubt about your Dog U, and I'm looking forward to the Reader article, but please, no sex talk on LTH.

Enjoy,
Gary

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

The webmaster will be contacted and shall be added.


CSD

It will be in the May 18th Reader.

http://www.chicagoreader.com/features/s ... 7/hotdogs/
By Anne Ford Chicago Reader

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Feed me!

Hot Dog University was titled the "Harvard of Hot Dogs" in the May UTNE Reader.
http://www.utne.com/web_special/web_spe ... 578-1.html

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"Top Dog In City" Milwaukee Journal Sentinel 6/20/07

http://www.jsonline.com/story/index.aspx?id=621567

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HDU on The Business Shrink Radio Show 6/4/07 http://www.businessshrink.biz/index.php/ Go to Recent Shows

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The following was aired today at 7:30pm on CNN's Paula Zahn Now Show. http://www.cnn.com/video/#/video/busine ... eitman.cnn

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Hey man, I was walking by a monitor at the gym and recognized your smiling face. I still have some of your radical green piccalily in my refrigerator from last year's LTH picnic...tastes EXACTLY the same. I love that stuff.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

David, the neon green relish has a long shelf life as long as it's refrigerated. Gus, owner of The Wiener & Still Champion was the provider of the relish at the picnic. We'll be in Chicago this Sunday for our first visit to the new Maxwell Street Market as a result of your recent post. Thanks for the update.

Mark

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Feed me!

Actually, I provided the 5 gallon pail of pickles.

Someone else brought the relish

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http://www.wienerandstillchampion.com/


How fast can you eat a 3lb burger?

Actually, that was me. Relish...the gift that keeps on giving.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Hot Dog University was featured on CNN (today/yesterday?)...

there's a video online: http://www.cnn.com/video/#/video/busine ... eitman.cnn

and a story of chicago hot dogs in general... http://www.cnn.com/2007/TRAVEL/travelti ... index.html

congrats !

and speaking of hot dog carts... a friend and my are debating how much the average hot dog cart vendor type guy in NYC makes?? anyone have any inklings on that?

Everything you always wanted to know about NYC hot dog vendors http://nymag.com/restaurants/features/33530 NYC has lots of vendors with lots of overhead, making it very difficult to earn a living.

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Feed me!

thanks, great article.

did you get any business from your exposure in the news?

The national exposure brought us students from fifteen states. Enrollment for the August class closed within 48 hours of the CNN broadcast. Fall class enrollment is strong.

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Bill Geist, a correspondent for CBS News Sunday Morning was a student in the November Hot Dog University class and graduated with honors. The program will be aired Sunday, November 18th at 8:00am CST.

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Hi,

I like Bill Geist quite a bit. I bumped into him at Mount Vernon a few years ago, when they observing the 200th anniversary of George Washington's death. Events included a daily reinactment of Washington's funeral.

I surprised Bill Geist by recalling his columns in a Chicago Tribune north suburban pull-out from maybe 30 years ago. He had these humorous observations of being a young married husband and father that I really looked forward to. He was part of a group who initiated (or at least participated) in the lawn mower precision team for the Evanston parade. Bill was clearly surprised anyone remembered his very early efforts.

I look forward to his report on Hot Dog University.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Bill Geist displays "Big Wally," a Vienna Beef, six inch, half pound, natural casing dog, during his "Behind-the-Cart" internship. Bill was one of four graduates from Hot Dog University, which he renamed "The Harvard of Encased Meats" on the Sunday Morning CBS News annual "Eat, Drink, and be Merry" special. http://www.cbsnews.com/stories/2007/11/ ... tr=3518428

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I noticed one of the others was the Mustard Museum guy. The entire program wound up to be very interesting, all about cooking and food.

Video from CBS Sunday Morning News with Bill Geist at Hot Dog University on Sunday, November 18th.
http://www.veoh.com/videos/v1665043magNrBAj

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Baseball, Hot Dog University, & Apple Pie: http://www.journaltimes.com/articles/20 ... 092571.txt

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CSD,

Until recently, my family owned Thillens Stadium, and the concession stand in it. We sold a ton of Vienna dogs over the years. Ours may have not been the best dogs in town (They were small and lacked in condiments, and the high school help may not have taken the care needed), but we did use Vienna all-beef dogs and Rosen's buns. We were proud to turn out a decent dog at a kids ballpark.

I noticed in the clips that you simmer the dogs. While much better than boiling, doesn't contact with the water sap the dog of flavor? We always steamed our dogs, as well as, obviously, the buns.

I worked the stand from the time I was 10, until I was 30. Over that time I ate so many that I never ate a dog anywhere else. Now my that I'm not working there anymore, I occasionally will venture into an establishment for a Chicago style beauty. I do miss selling food.

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Today I caught that fish again, that lovely silver prince of fishes,
And once again he offered me, if I would only set him free—
Any one of a number of wonderful wishes... He was delicious! - Shel Silverstein