Charcuterie Master Class with Craig Deihl

Knowledge is power. Learn here.

 

With Craig Deihl on Jan 25, 2016 10:00 AM PST.

Register Here

Craig Deihl is one of the most talented Charcuterie makers in the United States. Not only are his cured meats exceptionally delicious, Craig just has a knack for creativity and problem solving when it comes to curing meat in a restaurant or butcher shop environment. We here at The Butchers Guild have been lucky enough to work with Craig over the past 6 years at workshops, conferences and now to our delight; our first ever Members Only Q&A Webinar. If you have been thinking about adding a cured meat program to your business or expanding your further processing offerings, DO NOT MISS this webinar!

After registering, you will receive a confirmation email containing information about joining the webinar.

Since this is a Members Only Webinar, to attend, you have
two options to join us:

Butchers Guild Membership

Becoming a Member of The Butchers Guild costs less than $15 a month. Each month you have access to our webinars, archived education, members only site and a community of passionate, whole animal butchers.  For a one time fee of $175, our annual dues include a profile on our website, free job postings, 12 educational webinars with BG Mentors, archived BG conference education, access to our secret FB group, a digital members seal and one free coaching call.

 

 

One time Webinar Member

Looking for a way into the trade or just getting started? Masters are made, not born. Start here.

Cuisine U’s Charcuterie Class Schedule

Cuisine U’s Charcuterie Classes By Brian Polcyn:

2016 Schedule:

January 31st and February 1st – Black Hog Farm/Palatka, FL (Jacksonville, FL)

March 13 & 14 – David Burke’s – Wayfayer Restaurant, NYC

May 16 & 17 – Old Major – Denver, CO

May 22 & 23 – Sysco Salt Lake City

June 26 & 27 – Cypress Restaurant – Charleston, SC

July 23 & 24 – Indian Hills Community College, Ottuma, Iowa

July 31st and August 1st – San Antonio Country Club – San Antonio, TX

For More Information Contact Vic Rose at vic@cuisineuniversity.com – 561.306.6150

Charcuterie Master Class | Craig Deihl

ARCHIVED

Craig Deihl is one of the most talented Charcuterie makers in the United States.  Not only are his cured meats exceptionally delicious, Craig just has a knack for creativity and problem solving when it comes to curing meat in a restaurant or butcher shop environment. We here at The Butchers Guild have been lucky enough to work with Craig over the past 6 years at workshops, conferences and now to our delight; our first ever Charcuterie Members Only Q&A Webinar. We will start with an interview and finish up with Q&A – If you have been thinking about adding a cured meat program to your business or expanding your further processing offerings, DO NOT MISS this webinar!

 

This webinar is for Members Only, if you have not yet joined The Butchers Guild you can do so here.

Membership with The Butchers Guild gives you access to education and a community that is passionate about whole animal butchery in many forms. Our organization has been accepting professional members since 2011, our members are chefs, charcuterie makers, wholesale processors and small butcher shop owners. If you are interested in learning more about butchery, growing your professional skills and promoting your business, you are in the right place.
For less than $15.00 per month, attend our monthly webinars, you can post job ADs for free on thebutchersguild.org, communicate with other members, make connections, promote your business (or yourself ) with your membership profile on our website AND you get one month of AD space when you join. There is not another whole animal industry focused group that offers so much at such an affordable price.

Craig Deihl

Born & raised in Danville, Penn., Chef Craig Deihl grew up in a quintessential American household, where every evening dinner was on the table by the time his father was home from work. His mother, an “unbelievable” cook, graced the family’s table with homespun meals—a ritual which remains to be one of the biggest influences he has had as a chef.

Deihl is a founding member of the Butcher’s Guild, a network of meat professionals that promotes responsible butchering through education and community.  Deihl was chosen in 2010 as Chef of the Year by the Charleston chapter of the American Culinary Foundation. That same year, he was a semi-finalist for a prestigious James Beard Foundation award for best chef Southeast, and was a nominee for the award in 2011 and 2012, as well as a semi-finalist again in 2013. Since 2011, he has led Slow Food Charleston’s Chefs-in-Schools program, which places local chefs in schools and educates students on healthy food choices through classroom demonstrations, after-school programs, tastings and professional development.

Through a partnership with the American Livestock Breeds Conservancy (ALBC) and farmer Gra Moore of Carolina Heritage Farm, Deihl had the opportunity to be the first chef in over 100 years to utilize the rare American Guinea Hog. This same passion for preserving meat prompted him to adopt the CSA-like concept for meats, Artisan Meat Share (AMS). From 2009-2013, participants received local charcuterie and local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. In September 2014, Artisan Meat Share opened at 33 Spring St., providing a place where guests can enjoy all that AMS has to offer—all the time—including award-winning charcuterie, freshly butchered meat and delicious sandwiches.

To date, Deihl has produced over 90 types of charcuterie which have been prepared, stored and cured in-house at Cypress.

Echo & Rig Hiring Shop Manager

Greetings all Butchers and Chefs.  We are looking to fill a position at Echo & Rig, one of Las Vegas’ best butcher shops and steakhouses.  Echo & Rig has made a name for itself through strong customer service, devotion to a whole animal & high quality charcuterie program and incredible quality meat.

Our shop needs a new manager. This candidate requires an understanding of  the needs of both a wholesale cutting program for our restaurant as well as a retail butcher shop.  This candidate must have a comprehensive knowledge of Microsoft excel and how to properly report daily yield reports and communicate both personally and professionally with both upper level management and guests at the shop. The position also requires a cursory knowledge of HACCP and the ability to maintain a currently approved plan. (Knowledge of how to adapt, change or implement a plan is valuable)

This is a full time position, compensation will be rewarded based on experience.

RETAIL LESSONS with Angela Wilson

ARCHIVED

The nitty gritty and not so pretty – what it REALLY takes to open, own and operate a Retail Butcher Shop. This Butchers Guild Members Only Webinar focuses on the real deal when it comes to running a small independently owned whole animal butcher shop. Talk with Angela Wilson of Avedano’s Meats located in San Francisco about the biggest lessons she has learned over the last 9 years of doing business. Hear about success, failure and one steep learning curve. Follow up with Q&A.

 

Whole Animal Profit Analysis & Tracking |WEBINAR

ARCHIVED

SEE BG MEMBERS ONLY SITE FOR VIDEO AND LINK:
During this Butchers Guild Members Only Webinar, we talk with Monica Rocchino, co-owner of The Local Butcher Shop located in Berkeley, Ca. Monica and her team have created effective systems for tracking, costing, pricing and analyzing how whole animals move through their business. The Local Butcher Shop has a 100% whole animal program, they price and track each cut from the butcher block, to further processing, and finally, to the kitchen. We all know that keeping an eye on cogs is important. But what can we do to ensure that we are also keeping a well informed eye on the bottom line? Find out by joining us for the interview and Q&A.

After registering, you will receive a confirmation email containing information about joining the webinar.

Victorian Farmstead Meats is Hiring!

Victorian Farmstead Meat Company in Sebastopol is on the GROW! We are looking for a true artisan butcher to run our meat counter inside Community Market at the Barlow. While our counter and shop are small, we are in a great location with tons of growth opportunities. We have an eight foot case, so creative merchandising skills are almost as important as how you cut. You would think that a shop that small would be slow paced, but we also service a 750 family CSA and that’s growing as well. Great knowledge of meat and cooking are huge, and the ability to learn our/our ranchers practices are a must. Salary is dependent on expertise and weekend availability will give you a leg up. Contact us at adam@vicfarmmeats.com or call 707-332-4605 for more info.

V Miller Meats is hiring

V Miller Meats is Hiring

V Miller Meats in Sacramento is looking for an experienced whole animal butcher to add to their team. Email your resume to butcher@vmillermeats.com

 

Check them out at vmillermeats.com

Whole animal butchers, Butchers guild members, learn to butcher, become a butcher, support local butchers,

Trey Nichols

Trey Nichols The Heart and Trotter (“H&T”) is Southern California’s only whole animal butcher shop located in the North Park in San Diego, California. All of our beef, lamb, pork, and chicken will be sourced from local, sustainableantibiotic and hormone-free family farms. We receive humanely-raised, whole animals from farms within California, south of San Francisco. More than just offering traditional cuts of meat, The Heart and Trotter utilizes every edible part of the animal to make our products including: fresh sausages, pates, deli meats, stocks, charcuterie, dog-food, and more. Our promise is that nothing will go to waste.San Diego has been at the forefront of the organic produce movement. H&T is proud to join San Diego’s burgeoning farm-to-table movement, while educating the public on the importance of healthy, chemical-free meat and humane farming.

Meat & Seafood Department Manager (Grass Valley)

Meat & Seafood Department Manager (Grass Valley)

BriarPatch Co-op is seeking to hire a driven, passionate and dedicated Meat & Seafood Department Manager. We are committed to offering the best local, organic and natural meats and sustainable seafood available. We are the leading natural food store in Nevada County. We are a vibrant, important community hub for gathering and for dialogue and learning about healthful food.

We seek to be a leader in social, environmental, as well as fiscal business responsibility, among both local businesses and food co-ops nationally.

We model community-mindedness and cooperative principles, and hope to inspire others to do the same, and in so doing, contribute to peace and prosperity for all within our reach.

compensation: Wage Floor: $18.00 — Wage Ceiling: $31.50

Job Descriptions For Open Positions Are Located On The Web
http://www.briarpatch.coop/join-the-co-op/work-at-briarpatch/

How To Apply
If you are interested in a career at BriarPatch Co-op, please apply on-line through our website at www.briarpatch.coop. All positions remain open until filled. Only qualified individuals being considered will be contacted for an interview.

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