Field Kiln Courses
The courses cover kiln work, bread, Napoli pizza, and wood-fired cooking, including how to read a problem when it appears and how to correct it. The 12-day in-person course centers on hands-on practice and real-time correction, while the online course makes it easy to revisit techniques and conditions.
Offline · Chengdu
Over twelve days by the fire, you will build fluency through practice and bring out the problems that a lecture alone cannot reveal.
Online · Self-paced
The camera preserves details that are easy to miss in the moment, so you can pause and study them again later.
Teaching record
These figures indicate teaching experience only. They do not represent restaurant-opening rates, payback rates, or any guarantee of learning outcomes.
Who it is for
People exploring kiln-based food service who want to understand the full product and operating picture first.
People who already have a restaurant, guesthouse, rural courtyard, or other venue and plan to add kiln-baked products.
People already making wood-fired bread who want to continue with pizza and other dishes.
People willing to practice, keep records, and review their work so they can bring the methods back to their own operation.
Before you choose
The only in-person course currently offered is the full 12-day program: 7 days of wood-fired bread, 2 days of Napoli pizza, 2 days of wood-fired cooking, and 1 day of integrated assessment and implementation review. There is no standalone 7-day in-person course.
The online course is useful for building an overall understanding and revisiting techniques and conditions. The in-person course is better for those who need sustained hands-on practice and an instructor to observe and correct their technique on site.
No. The courses explain the products and processes we have worked with, but your venue, customer base, staffing, costs, and execution must still be tested in your own operation.
Course information