Food Field Trips » La Caja China Roast Pig
Will Gilson
Will Gilson is the chef of Garden at the Cellar in Cambridge, MA, and consulting chef at The Herb Lyceum in Groton, MA. Both restaurants are very different in nature, but collectively they share the same vision: Local, sustainable, fresh and seasonal food, cuisine and ingredients. Will’s interest in cooking has been evident from his early childhood years but took a serious turn in 1997, when he was 15 years old and apprenticed under Chef Charles Draghi of Boston’s North End Marcuccio’s. Will spent part of his college sophomore year in a 3-month internship at London’s Lanesborough Hotel under Chef Paul Gayler. Will’s culinary resume includes working with John Mathieson of Silks at the Stonehedge Inn, as well as having been an invited guest chef at Marcuccios Restaurant. Will is a 2005 graduate of Johnson & Wales University in Providence, RI, with degrees in Food Service Management and Culinary Arts.
Comments (3)
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Posted Wednesday, October 5, 2011, at 4:00 pm by RobE:the S hooks work perfectly ... I have done a 92 lb pig using the hooks
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Posted Saturday, April 30, 2011, at 10:28 pm by vaibhavsareen:Great video Will..I'm from India and want to put together my own Caja China....would appreciate any tips you may have..cheers
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Posted Monday, January 18, 2010, at 11:01 pm by dandelion:I just purchased one of these. Your video was very helpful. I now know how to flatten the pig and I'm glad you showed wiring the cage together. I just couldn't see how the four s hooks they provided were going to hold 60 lbs. Have you ever tried cooking ribs in the la caja china? I would like to try, but I don't know if I should use rib racks or the cage. THX
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