When Michael Jubinsky offers a brick oven intensive, get ready for a tour-de-force of wood-fired cooking.
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I visited the school the day before the intensive in October began and Michael was pre-heating the wood-fired oven and measuring out ingredients for puff pastry that would be part of the welcome food.
Leafing through the book of recipes covered for the weekend, I was struck (silent and drooling) by the quantity and breadth of foods about to be prepared (and eaten) by the eight lucky participants.
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Having an oven of my own and having cooked or baked a wide range of food in the oven, I couldn't help but imagine the surprise that anyone would feel as meal after meal, meats, seafood, breads, desserts, and more were rotated through the changing temperatures of the wood-fired oven.
Even as an experienced cook, I know I'd learn a full helping from a weekend with Michael. His good-natured, but exacting approach to success in the kitchen makes him a philosopher/scientist chef.
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