wood fired oven


    It’s how it all began – furiously rubbing two sticks together or striking flint with an iron rich stone to create a spark.  Small clusters of dried brush capture the spark, smolder, and eventually burst into a small flame.  Stacking twigs and pieces of bark and dry wood from the forest floor gave birth to… Continue reading

About Me

PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.