I remember the day that I decided that I wanted to be a butcher. I was going to a demonstration in culinary school. The person doing the demo that day was a butcher from Italy named Dario. He didn't speak a word of english, the whole thing was translated. It was the most beautiful thing I had ever seen. Dario decided to break down a hindquarter of beef. He did so with such finesse it was like watching a dance. Butchery wasn't simply breaking down an animal it was an art form. I loved every minute of it. As he did this he talked about the animal, how you must use everything because the animal died so we can eat it. You can use everything, as they say about pigs everything but the oink. He said in America, people only love the glamourous cuts, filet, ribeye, NY, but that really there are so many other cuts that are just as delicious.
In his restaurant in Italy, he cooks these cuts, and he even showed us a few that he works with. It was awesome. After that demo, I decided that I would do whatever it takes to become a butcher.
I started working at Eataly shortly there after at the coffee bar, and then went over to the meat counter. It was amazing and a dream come true. I loved my time there, as well as my time at Whole Foods. I've learned so much and I feel so prepared and equipped as a CHEF.
You see butchery was a strategic move for my career as a chef. I wanted to learn how to work with meat so that I could be like Dario someday, able to use ANY cut of meat in my restaurant. I wanted to know what I was working with and how to best cook it. It has been a great two years of learning and now I am ready to move into a kitchen full time.
I'm so excited because on Saturday I have a trail at Blue Ginger, an amazing restaurant in Massachusetts, owned by Chef Ming Tsai. His culinary style is similar to mine, his style is "East meets West" and I love that.
I'm so excited and nervous about this trail, bit at the same time it's so symbolic to me. Like this is the beginning of a new chapter, and I'm thrilled! Butchery has served me well and I am so lucky to have pursued it!
I know that it will always be a big part of my career. Someday, it is my dream to have my own restaurant with a butcher shop attached! How awesome would that be!? Or just a nose to tail restaurant! Could you imagine? I would get a whole pig and create amazing plates from all the parts!!!!
So wish me luck! I am excited to turn the page to the next chapter in my life!