[caption id="attachment_12123" align="aligncenter" width="599"] Student Matt waits in front of the outdoor wood fired oven adjacent to the Cooking Studio while his artisan loaves bake.[/caption]
[caption id="attachment_12128" align="alignright" width="202"] Nanette in the Cooking Studio[/caption]
Love the magic and allure of the wood fired flame? Do you savor the flavor of food cooked in a brick oven? The Cooking Studio at the John C. Campbell Folk School has not one, but two, wood fired brick ovens for students to bake all sorts of savory and sweet treats, from flatbreads and loaves, to roasted meats, fish & vegetables, to delicious curries & stews, and even pies, cakes & gingerbread cookies.
In 1998, when I was asked to become the first Resident Artist for Cooking at the Folk School, I was eager to learn the art of wood fired baking in our brand new Woodstone Domed Pizza Oven which was installed in the Cooking Studio on the ground floor of Davidson Hall. We recognized the growing revival of interest in wood fired baking and we wanted to make these techniques available to our own community. A few years later, we added the second outdoor student-built oven, housed under a student-built timber-framed pavilion. Clay instructor, Mary Dashiell and her husband John designed and led the construction of that oven.