Food

When Gustav Mauler is looking for potential employees for his Spiedini restaurant at JW Marriott, he contacts Le Cordon Bleu College of Culinary Arts Las Vegas. “We’re fortunate that I can, through the year, have students work with me,” especially in his burgeoning catering business, Mauler said. “We get the same ones all the time. Once they’re done, we know their qualifications and it’s easier to judge.” But he said his choice of Le Cordon Bleu is mainly a matter of proximity, since the school is nearby. For pastry help, he might contact the College of Southern Nevada, “which has a fabulous food program.” UNLV and the International Culinary School in Henderson also offer programs.

Despite the name, don’t think of Johnny McGuire’s Deli as a deli in the traditional New York City sense of the word — particularly if your idea of a “deli” is a place that offers a strictly defined roster of pretty basic sandwiches.

A new, high-end pizza joint aims for a slice of the valley’s thin-crust pie. Ciao Ciao Apizza Angelato says it uses highest-quality imported Italian ingredients — including tomatoes and flour from the hillsides of Napoli.

You can keep the calories at or below three digits without breaking the bank.