wood fired oven
COOKING WITH FIRE
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
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.