Paul’s journey to become a butcher began when he was 15 years old cleaning up the meat department at Taylor’s Market in Sacramento, California. In 1988 his training as a butcher started under the watchful eyes of Danny Johnson who has taught him the “old school style” way of butchering. It was half way upon completing his bachelors degree at California State University of Sacramento, when he knew he wanted to become a butcher. As the meat department manager at Taylor’s Market, he has taught various butchering classes and is working part time at a local restaurant as the in-house butcher. he was part of the team at Taylor’s Market who won the Flying Knives Competition at the Eating Real Festival in Oakland, California in 2013. Even though he has ventured out into the charcuterie world, he still gets most of his enjoyment as a butcher, breaking whole animals such as beef, hogs, goats and lambs.