KATE HILL AND DOMINIQUE CHAPOLARD BRING
BUTCHERY AND CHARCUTERIE MASTERCLASSES TO THE WEST COAST
French Butchery and Charcuterie Pros Kate Hill and Dominique Chapolard Offer Courses in Seattle, Portland, and San Francisco Bay Area this April.
GASCONY, France. (March 22, 2016) – French culinary authority Kate Hill of the Kitchen at Camont and Master Butcher/Charcutier Dominique Chapolard of Ferme Baradieu lead a one day advanced level butchery and charcuterie masterclass in Seattle, Portland, and the San Francisco Bay Area this April.
Designed for industry professionals; the 7 hour class features a 6-week outline for transforming a whole carcass into a butcher’s dozen of profitable French farmstead charcuterie products.
Dominique Chapolard demonstrates his classic method for economic whole carcass butchery while Kate Hill dives deep into charcuterie methods and procedures. Nathan Gilmour of Dirigo Food Safety joins in to talk HACCP food safety standards as well as sharing proven business methods for implementing successful nose-to-tail butchery and charcuterie programs in restaurants and food businesses.
The French Pig: Whole-Carcass Charcuterie Masterclass
April 14 – Seattle: Seattle Culinary Academy
April 18 – Portland: Elder Hall
April 25 – San Francisco Bay Area: Studio 1568 Emeryville
Details and registration can be found on the Kitchen at Camont website here.
About Kate Hill
Kate Hill is a teacher, coach, cook, mentor, and author whose work has been celebrated internationally for over 40 years. When she isn’t traveling the world giving workshops, she leads whole carcass butchery and charcuterie programs in the old-world French style as well as cooking courses at her home and school in France, the Kitchen at Camont. Currently, she is the CEO of Grrls Meat Camp, an international organization which aims to inspire, instruct and initiate a sisterhood of meat farmers, butchers, cooks, and teachers. Kate is also the author of a 139 page book, Cassoulet-A French Obsession, now available here as an ebook or softcover download.
For a full list of education, tours and workshops at Camont please visit www.kitchen-at-camont.com.
About Dominique Chapolard
Dominique is a French trained butcher and charcutier who runs a farm-to-retail business with his three brothers on their 100 acre family farm, Ferme Baradieu, in Southwest France. For three generations the Chapolard Family has reared their own pigs, growing all the grain needed to feed them, butchering on-site, and transforming the meat into traditional French charcuterie to be sold directly to loyal customers at local farmers markets. We call this process “seed-to-sausage”. Dominique shares the traditions of his craft and culture as well as his commitment to rural economics through an innate love of teaching both in France and across the globe.