This is a two-day professional course on the craft of charcuterie and whole-animal butchery. Our goal is to share best practices on this craft from two experts and to keep charcuterie alive on the modern American menu. Over the two-day class, attendees see half a heritage breed hog butchered using European seam butchery techniques; half done USDA to show how to retrieve charcuterie cuts. Each attendee will receive one of Chef Brian and Ruhlman’s books, a class booklet with recipes by Chef Brian and writings by Ruhlman, and a cocktail hour and private dinner with Chef Brian and Michael Ruhlman, an opportunity for relaxed, one-on-one time with both chef and author. Please consider joining us for two intense days of teaching and discussions.
Chef Brian Polcyn
Chef. Author. Teacher.
Chef Brian has worked in and operated his own restaurants for 40 years. He has practiced Charcuterie for 35 years and co-authored two critically acclaimed books on the subject. For over 20 years he has taught butchery and Charcuterie courses at the college level and for the past 5 he has travelled the country teaching intensive 2 day Charcuterie and whole-hog butchery courses to hundreds of students eager to learn with one of the best.
Chef Brian has a wealth of knowledge on Charcuterie, owning and operating his own restaurants, and navigating the legal world of large scale food production, and he wants to share it. Opening your own Charcuterie or salumi shop, developing recipes, choosing equipment, it’s all daunting. Chef Brian has not only done it himself, he has helped others be successful as well.
What sets Chef Brian a part from other consultants in the industry is his comprehensive knowledge on food production from start to finish. Chef Brian can help bring your project to life while maintaining quality and efficiency of production. His business acumen and immense knowledge on food preparation and USDA regulation make him an invaluable asset to those wishing to launch a product or bring it to a new level.
- Recipe Development
- Staff training + Recruitment
- Charcuterie program development
- Small or large scale production runs
- HACCP plans