As the furnace roars into life, Steve Hogwood raises his voice a bit louder. The chef-turned blacksmith is expounding on the similarities between his long-ago and former professions. Cheffing and smithing are built around the same principle, he says.

“It’s all about heat transference – getting the heat in the right places,” he says, holding a piece of metal into the fire and waiting until it starts to glow before he moves it to the anvil and brings the hammer down.