Thursday, January 16, 2014

Brick Oven Advantage

Immediately upon finishing the Brewster Academy wood-fired brick oven, and the workshop on firing and baking, Executive Chef Chris Dill went full forward with cooking a wide variety of foods for the students at this private school.

Mary Roetger put together a time-lapse video of the project.
Thanks to all the dining staff and the people at Brewster who helped make this happen.

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