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Calling all pros - Forno Bravo Forum: The Wood-Fired Oven Community



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Calling all pros

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  • Calling all pros

    I am a professional chef in Minneapolis MN.
    I am a month away from opening a new restaurant featuring a FBravo dualfuel
    oven. I have not worked out of a woood oven in years and would like to do a stage somewhere in the twincities. if you have any info or use a wood oven drop a line it would be much appreciated.