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We were very excited to see Wood Stone mentioned in a recent On Campus Hospitality article about Bates College:
…The centerpiece of the facility is a brick oven from Wood Stone. “It was a difficult piece of equipment for me to embrace because it was one of the most expensive pieces we put in,” she said. “I actually flew out to Bellingham, Wash., with my chef, because I just wasn’t sold on it. I spent a day there and was just amazed by the things you could do – you can do anything in it. We are just now beginning to test the limits of the oven and we are nowhere near capacity. It is phenomenal what you can do out of it. We are doing artisan breads. We are doing dessert. We are doing some overnight cooking with the residual heat. We ended up actually going for a bigger-size oven.”
Christine Schwartz
Dining Services Director
Bates College
Lewiston, ME
Mt. Baker Dual Gas Oven
(WS-6-RFG-IR)
Let’s here it for the folks up at Bates College. Congratulations Christine on a great achievement. Thank-you as always for making Wood Stone a part of this. A fantastic article it is. You are by far leaders in Institutional Dinning that we can all learn from.
I of course have a special interest in this facility as I grew up in Lewistion Me. Honestly it was Auburn and EL High School had a better football team. None the less my Mom worked for the Dean of Bates College to put me through college. I recall your visit to Wood Stone as one of my favorites. We were all fortunte to have Jules of Divinci’s here at the same time. It was truly a great Wood Stone day for me.
Thank-you for bringing home so much of what you learned here and applying it to great food at the college.
Tim Green
Corporate Chef, Wood Stone Corp.