from the shadow of the mountain
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,
|Thread||Thread Starter||Forum||Replies||Last Post|
|what is the type of maple considered hard maple?||waynebergman||Getting Started||2||10-02-2007 07:00 PM|
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