A Josper is the most capable charcoal oven in the world, and most owners use a fraction of what it can do. I train owners and kitchen teams to run it properly: the fire, the heat, the cooking, and the care of the machine. I was Josper's U.S. Brand Ambassador and its executive chef presence in the United States, and I still teach this oven better than anyone in the country.

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Who this is for

• Residential owners who bought a Josper for an outdoor kitchen and want to cook on it with confidence

• Restaurants running a Josper on the line whose team needs proper training, or retraining

• Dealers and designers who want their clients set up correctly from day one

What the training covers

• Firing up: charcoal load, vent setup, and the first 45 minutes, done right

• Charcoal selection and fire management across a full service or a full evening

• Cooking technique by product: vegetables, seafood, steaks, whole fish, and finishing

• Heat zones and temperature control without a dial to hide behind

• Cleaning, maintenance, and the reset routine that keeps the oven performing for years

How it works
Sessions run at your location, on your oven. Owners typically take a hands-on cooking session followed by a maintenance session the next day. Restaurant programs are built around your menu and your team. I travel nationally.

A recent example: a new residential owner took the full two-session program, cooking first, maintenance second, and got from unboxing anxiety to running multi-course dinners off the oven within weeks.