![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzwAb-yKNqkCBTHIXP-SfyefPGQQLjnoqsAafTrueP-aMOXvKAzIO6nGapF90KwMqxNaguzhObUHsxK_3bKQ_XqIpt_tbkuoTb5PlWTw2KJ4DXznZCmx9Uo6G338sdxTXew_cFp0NpDE/s1600/David+in+oven.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKymJBBCMPpg0n4NoM6-0ODkejk1qLeq327_e1H044RiHSHcUeNUdTYRkqXwUoV1bfRtMLvdh2BT4RMZgXqnJEmGqYWXSo6Y_KwNHUVquDcOP3GuaZiDuBSwhRoCFm9syYL7Bn6hqG1k/s1600/jan+16_158.JPG)
Mary Roetger put together a time-lapse video of the project.
https://vimeo.com/84314167
Thanks to all the dining staff and the people at Brewster who helped make this happen.
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