HOTLINE: Monday, April 1

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The Tempe Improv is now Hiring
The brand new Tempe Improv is now hiring outgoing, talented and motivated staff to help usher in a new era starting April 19th with Frank Caliendo and more of the biggest names in comedy.
Open staffing calls for all positions (including the following) will take place on Monday, April 1st and Tuesday, April 2nd from 10:30a.m to 8:00 p.m at the W Scottsdale (7277 East Camelback Rd Scottsdale AZ 85251) in Great Room #1 on the lobby floor. Positions available include:
Party Planners
Online And Offline Marketing Managers
Cocktail Servers
Box Office Staff
Kitchen Staff (Line Cooks, Managers)
If interested, please stop by to fill out an application as this will be your only opportunity to meet with one of us in person.  Or you can also download an application to bring with you, or email to if you're unavailable during these times. Please note that callbacks will be on Thursday, April 3rd with orientation on Saturday, April 6th and there's plenty of street parking or feel free to valet but there will be a charge. To download an application go to:

Chef Dad
For more information go to

Chef Dad's Ham & Split Pea Soup


2 ham hocks or leftover ham bone
1 lb. bag of dried split peas
1-1/2 cups onion (diced fine)
2 to 3 Tbsp. garlic (diced fine)
3 Tbsp. butter
1 tsp. Kosher salt
1/2 tsp. black pepper
1 bay leaf
7 cups chicken broth
1 Tbsp. olive oil
1 Tbsp. curry powder (optional)
1 tsp. hot sauce (optional)
2 cups ham steak (diced into small cubes)
Crouton's as garnish when serving (optional)


1) Heat a large Dutch oven or deep pot over medium-high heat. When hot, add 1 Tbsp. olive oil and ham hocks. Sauté for a few minutes until browned slightly. Remove from pan and set aside.

2) Add 3 Tbsp. butter to pot and melt. Add onion, salt and pepper and sweat for 2 minutes. Add garlic and bay leaf for another minute, stirring well. Add peas for another minute then add chicken broth and ham hocks. If you like the taste of curry (which really brings a nice flavor to this dish), add it now. For a little more kick, add the hot sauce now, also. Bring back to a simmer and reduce heat to low, cover and let simmer for 1 hour, stirring occasionally.

3) Remove the ham hocks and bay leaf. Using a handheld blender*, in a circular motion for about 5 to 10 seconds to reduce the soup into a smooth mixture. Add the diced ham and continue to simmer (covered) for another 15 minutes.

4) Taste for seasoning adjustment(s). Add a little at a time if necessary then serve.

Cook's Notes:

* If you don't have a handheld blender, fill a food processor or blender halfway with soup in batches until done then put back in pot. Be careful to hold down the lid with a towel since ingredients are very hot. If you are using a ham bone, you can skip step 1. Just add the bone when you are ready to simmer the soup for an hour.