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.
|All times are GMT -7. The time now is 12:50 AM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC