#1  
Old 12-08-2007, 10:19 AM
Serf
 
Join Date: Dec 2007
Location: minneapolis
Posts: 2
Default 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.
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