Eric Veldman Miller and Matt Azevedo, V. Miller Meats
Eric is currently opening V. Miller Meats in Sacramento CA, and has recently completed an intensive apprenticeship in Whole Animal Butchery at Sutter Meats under Butcher Terry Regassa. He decided to open his own shop after working in fine dining for the past 15 years. During his career, he was the lead instructor at Le Cordon Bleu, focusing on the butchery and international cuisine curriculum, as well as working under great chefs in Calistoga, San Francisco and Sacramento.Matt first gained experience in whole animal butchery while working for his uncle in Italy, where he received a valuable introduction to whole hog breakdown and the process of dry curing and fermentation of the various hog parts.
The most valuable part of his training in butchery as a chef was while working at Chez Panisse Restaurant, where all animals are sourced whole or in full primals. After Chez Panisse Matt developed a charcuterie program at Restaurant 13 in Sacramento, using all parts of whole hogs butchered in house.
For the past year, he has been working as a culinary instructor at Le Cordon Bleu, teaching the meat and fish course.