Plated Endeavors

I began working with fire in 2020, specifically with a wood-fired oven. There, I learned about the wonderful flavors that smoke and wood can bring to a meal. I quickly expanded my skills to include a wood-fire grill and then a smoker. As I continued to explore, learn, and cook, I delved into other styles of live fire cooking, including Asador (cooking whole animals on an iron cross), infernillo, and rescoldo. Each method imparted unique flavors that intrigued me and encouraged me to explore even more styles.

Cooking with fire is about more than just preparing meats; fruits and vegetables also take on their own distinctive flavors, enhancing any meal.