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Externship with a Butcher

post #1 of 6
Thread Starter 

I am going to graduate school in april and I am looking to extern with a Butcher. I don't have a problem moving anywhere. I want to study charcuterie and meat fabrication. The question that I have is if there are any recommendations on Butchers that know there stuff. Also I am curious if this would be a good avenue to head down.

post #2 of 6

You don't say where you are but a larger city would be the place to look. A small, specialty butcher who sells a lot of retail would be what you want to find. This is an emerging or re-emerging market. More chefs now want to use the whole animal and go back to butchered, aged meats so specialty butchers are becoming popular again. If you can travel now, look online to see if you can find one in a nearby city and go visit them. Yelp.com may be a good resource for finding one in a particular city. If they do what you want, talk in person to the owner and explain yourself. 

As to your second question. I think it is a great avenue to head down. The more you learn the better off you are. You may think about doing a similar extern with a baker, a seafood place and other venues who specialize. After a number of years you will have gathered a great deal of knowledge about all those areas. 

post #3 of 6

Like we say in Texas, meat makes the meal.

Along with everything else meat prices took a huge jump when the economy went to hell.

What I am seeing in my world, people are in the mindset "if I have to pay this much for stringy flavorless crap, I am willing to pay a bit more for a stellar product".

Across the board...product, dairy, you get the idea.

Sage advice from writer, the premium market held on and was a bit depressed but is coming back strong.

I have done a few "ladies who lunch" functions and altho they may say ouch, they are starting to come out of their depression era thinking.

It's looking pretty good.

 

mimi

post #4 of 6
Thread Starter 

The re-emergance of the art has been one of the things that has interested me in it. I live in Dallas Tx and am just now starting to look. I will also be interviewing to work for Disney World. Disney is a place that seems like a great opportunity but does not excite me at all. Buchery and very spesific training is very exciting to me. I want to find a baker to work with part time also while I am on my externship. I think that Baking and Pastry seems to be something that many chefs overlook but can ramp up the product that you are creating and give you more tools in your belt. 

post #5 of 6

Ah, Dallas.

Was my ground zero before switching to medicine.

Lots of great ideas and the money to back them up.

Geez, has been over 20 years ...most all my connections have moved on or burned out.

Still an exciting food scene.

Good luck and let us know how your quest is evolving, eh?

 

mimi

post #6 of 6
Thread Starter 

Through some searching, that I guess I should have done in the first place. I have found a butcher in Dallas Tx. Right now I am going to try to head by as soon as posible to see if there is any way for me to stage one or two days a week. And then maybe talk to him about working 2 or 3 days a week along side of my other job. Even though I have the bug to pick up and move to a much more exciting city, or one with a little more scenery I might as well learn as much as I can while I am here. 

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