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June 2013 Wood-Fired Newsletter - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
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June 2013 Wood-Fired Newsletter

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  • June 2013 Wood-Fired Newsletter

    Our latest Wood-Fired Newsletter is here, focused on summertime cooking. Read online > Wood-Fired Newsletter | June 2013 | No. 51; Summertime Cooking

    In This Issue

    Get Cooking With the New Community Cookbook
    Chefs Wanted
    Peter's Corner: The Signature Challenge Pizza
    Recipe: Jerk-Spiced Shrimp

  • #2
    Re: June 2013 Wood-Fired Newsletter

    Feeling slighted, only professional chefs wanted. Just because your a professional does not make you good. You have a forum full of people that built their own ovens then took the time to post the most outstanding dishes from their ovens.

    Karangi Dude is a fine example of what I'm saying...but I don't think he is a "Professional"

    Just saying