(1) What's New After 6,000 Years of Stone Hearth Cooking:

We will learn the history and application of stone hearth ovens around the world; how to install them safely; and how to incorporate them successfully into any operation. There is also a factory tour that shows how our ovens are built by hand and built by our new state-of-the-art robotic equipment. This class is designed for consultants in the foodservice industry; either management consultants or equipment design consultants.

• Various cultures, similar ovens; beehives around the world Science: why the food tastes good - heat transmission
• Materials and Methods: Cotto refrattario, clay, cordierite, transite, bricks, refractory - What does it all mean and should we be cooking with it?
• Masons, regional ovens and custom ovens - What are the characteristics of different kinds of ovens?
• Wood, gas, fuel oil, coal - What effect do different fuel sources have on cooking and flavor characteristics?

• Creosote, sparks, clearance to combustibles, wood storage
• Venting considerations: HVAC loads (customer comfort & operator comfort)
• Cook-Line considerations: Floor space, versatility, work flow; stone hearth cooking in context of the modern kitchen

• What can they do? What can't they do?
• Flavor profiles, production issues, prep issues, etc.

(2) Maximum Utilization of Stone Hearth Ovens:

Attendees will know how their customers can do more with their stone hearth ovens than "pizza for lunch, pizza for dinner," and be able to advise them of operational and menu possibilities to warrant the investment of dollars and floor space in their kitchens.

• Does it have to be Italian?
• Can menu flexibility be built in?

• What kitchen tools (cookware, pans, storage, refrigeration, etc.) are needed to fully utilize the oven?

• How do you mass produce pizza? Here's how different operations use different techniques, tools and manpower

Professional members can earn 4 CEUs by attending either educational program. In 2003, FCSI awarded Wood Stone the Education Provider of the Year Award at the annual conference in New Orleans, Louisiana... You won't want to miss these classes!

Upcoming Classes:

Please contact Jackie Van Zwol for upcoming dates if your are interested! Class size is limited.

What People Are Saying About Our Seminars...

Dear Wood Stone, I would like to personally thank you for the invitation and all your hard work to pull off such an entertaining and informative training session. Over the period of a single day I learned so much. The time was well organized and the format of mixing in learning with fun (not to mention great food) was excellent. The program is well worth the long plane ride and time away from the office. The entire "Wood Stone Family" should be very proud of this program and your fantastic facility.

- David P. Langer, Langer Consulting Group, Inc.

To the Wood Stone Gang, at the risk of being repetitious, I just have to say again that you guys ROCK! Your enthusiasm, knowledge, generosity and attitude is infectious. I love coming to your ovens. We were blown away at all of your acceptance, intelligence and humor. We had a blast. The hotel was a sheer delight, the time in the kitchen hugely informative and the conversation positively scintillating. Your program is outstanding. Memorable. Valuable. It sets the bar for other providers.

- Karen Malody, Culinary Options

Wood Stone, Thanks for your time at my recent visit to your operations. This seminar was the most informative of any factory I have visited. The agenda was so well organized, both in content and time spent. The food and accommodations were great!

- Roger Kruse, Principal of Roger Kruse Associates

To register, please contact Jackie Van Zwol at (360) 650-1111 or your local Wood Stone representative. For more information about the FCSI Education Provider System, please contact Cindy O'Brien at cindy@fcsi.org or log onto http://www.fcsi.org