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FB's Michael Fairholme - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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FB's Michael Fairholme

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  • FB's Michael Fairholme

    I thought I would take a minute to introduce Michael Fairholme, the new head of commercial oven sales and services at Forno Bravo. I met Michael under great circumstances -- he was a happy customer. He bought a Ristorante oven for a new Pizza Napoletana restaurant in Greece, and we introduced him to the folks at Caputo and to Enzo at Pizza Consulting. He set up the supply chain for olive oil, cheese, and San Marzano tomatoes, and Alf flew in from the UK to install the oven. The restaurant's a success, and the owners asked Michael to stay, and open a handful of other branches around the Mediterranean, but luckily for us -- he was ready to move back to the States.

    Before getting into Pizza Napoletana, Michael was a barrista trainer who helped open hundreds of coffee bars throughout the UK and Europe -- including quite a few that were later aquired by Starbucks. He also worked for Wolfgang Puck in San Francisco, so he knows the restaurant and food business. He's trained in both Pizza Napoletana and at the Illy Coffee University. The part I like the most is that he taught me how to make a great cappucino.

    Michael is based in the Bay Area and will oversee commercial oven sales and services. Leveraging his expertise, Forno Bravo has launched a series of professional services for pizzerias, including on-site pizzaiolo training, kitchen layout, supply chain, etc. He assures me that he enjoys travelling and the people part of restaurants.

    He has also graciously agreed to share his expertise in the FB Forum.

    We have re-worked the commerical section of FB.com, and you can find more info on the new FB services here:


    Welcome aboard, Michael.
    Pizza Ovens
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