Wood Stone: High Production Flat Top Cooking / Versatility in Stone Hearth Cooking - 6 CEUs
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Wood Stone: High Production Flat Top Cooking /  Versatility in Stone Hearth Cooking - 6 CEUs

When: Friday, May 3, 2019
Where: Wood Stone
1801 W. Bakerview Road
Bellingham, Washington  98226
United States
Contact: Travis Walker

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CEUs: 6

Learning Objectives: 

  • How to utilize stone hearth ovens in all day parts and multiple cuisines.
  • Understand what sets high production flat tops apart from traditional grills, and understand the impact a high performance grill can have on kitchen and menu design

Program A:  Versatility in Stone Hearth Ovens

Attendees will learn basic cooking techniques in Stone Hearth ovens and how they can be used to produce many different foods during all day parts.  This course will have a hands-on component with attendees preparing and cooking a variety of menu items.  This course will also focus on how to use pizza dough to produce a variety of other bread products.

Program B:  High Production Flat Top Cooking

Attendees will learn about the basic kinds of technology used in flat top grills and how they impact the cooking performance of the grill.  Topics will include a burner styles, manual vs thermostatic control schemes, plate materials/coatings, and other considerations.  Attendees will also engage in hands-on demonstrations that show the value of choosing higher production flat top grills and planchas, and how these more sophisticated products can produce better food and in less space.

Factory Tour


9:00 – 9:30 AM             Welcome – Coffee & Light Breakfast

9:30 – 10:30 AM           Program A:  Oven Basics w/ Breakfast Demonstration

10:30 – 11:30 AM         Program A:  Pizza Production & Other Ways to Use Pizza Dough

11:30 – 12:30 PM          Pizza Lunch & Break

12:30 – 1:30 PM           Program A:  Dinner Entrees and Appetizers

1:30 – 2:30 PM             Factory Tour

2:30 – 3:00 PM             Program B:  Overview of Flat Top Cooking Technologies

3:00 – 4:30 PM             Program B:  High Volume Cooking Demonstrations


Jay Morse, Regional Sales Manager
Travis Walker,Corporate Chef


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