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from the shadow of the mountain - Forno Bravo Forum: The Wood-Fired Oven Community

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from the shadow of the mountain

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  • from the shadow of the mountain

    hey everybody!
    i'm really excited to have finally joined the community here.
    i'm a cook who was trained at the cia and am in the process of finally opening up my first(and hopefully last/only) restaurant. i've been cooking with wood fire ovens for the last few years and absolutely fell in love with it. i look forward to participating in the forums here as i go through renovations and set up, and absorbing as much information as i can from the collective experience here on forno bravo. i hope to get to know many of you through this medium.
    all the best from mt. rainier,
    ian

  • #2
    Re: from the shadow of the mountain

    Welcome Ian
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

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