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



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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
    Outdoor Fireplaces