Bruce Aidells is America's "go-to guy" for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more. Aidells, who founded Aidells Sausage Company in 1983, also has a reputation as an innovator in the gourmet sausage industry. While he left the sausage company in 2002 to continue to pursue his food-writing career, he is still considered a renowned expert on charcuterie and salumi.
ChefTalk.com and Globalchefs.com are pleased to announce a Q&A forum with Bruce Aidells February 11 - 13. All you have to do to participate is be a registered member of the ChefTalk.com community forums. Registration is fre and takes less than a minute (click here to register).
Although this forum is closed you can still read through all of the questions and Bruce's responses.
Read More About Bruce Here