Brick Oven


During the summer of 2016, the School of Hotel, Culinary Arts and Tourism had a wood-fired oven constructed on campus by Patrick Manley, a highly-regarded oven builder. The new oven combines modern masonry techniques and materials with a classic style oven dating back to the Romans. Wood-fired baking and cooking has enjoyed a resurgence and is being featured in restaurants and bakeries across the country. Our lead baking instructors, Chefs Hatalsky and Krebs, are passionate fans of wood-fired baking and will be utilizing the oven with their commercial baking classes and for special events. As the oven gradually cools, it will be used for roasting, slow cooking and drying by other second year culinary classes.