I am interested in working with an independent butcher as an apprentice.
I have nearly a decade of professional cooking experience including fine dining, private catering, teaching and remote kitchen infrastructures.
My experience with cutting meat is limited to whole fowl, fish and sub-primal cuts.
My experience with slaughter is limited to fowl, fish and a single pig, though I've seen dogs processed in China...
My passion lies in sustainable food practices and debunking the myth that artisanal/fine/specialty/fresh/whole foods are reserved only for the upper classes.
Max Matheson