![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CPyoPhGCYDc61T_bEl4DzScJibi79w_yUD9bx2_De7C6FBKAZ1L3skU6bqmQNxYxNbtnUR1JdQ8PY7jcAxPGUpOJoFms9zMpllejztxelg7Xug9ZP01j3bh0jMsFjDIFtqav-BT_oWM/s280/for+Mary+R-4.jpg)
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After weeks of construction, the day that we begin to really cook is a celebration.
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I was joined by Michael Jubinsky of Stone Turtle Baking School, who gave the dining staff a how-to on oven management and Executive Chef Chris Dill of Brewster Academy, where the oven is located.
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