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Starting School Sept 3 BUTCHERY

Posted: Tue Aug 13, 2019 21:20
I wanted to reach out to this board and thank EVERYONE on here! I am returning to school and taking butchery thanks in part to the people on this board. I started making duck breast like everyone who has ready Ruhlman's book. Then wanted a bit more and searched the web and bought Marianski's books, found this place and have been sponging off it ever since.
I have gained a wealth of info (some bad but mainly great) and inspiration from here After 26 years at my family business as a 3rd generation owner I have decided that it has been a career and I am going to pursue my interests and go back to school. I am registered in the BUTCHERY AND CHARCUTERIE MANAGEMENT program at SAIT in Calgary Alberta. It is a full time 8 month program.
Members have sent me text books and encouragement, formulas and pictures, I can't thank you all enough.


Dan Loeb
Calgary Alberta Canada.

Re: Starting School Sept 3 BUTCHERY

Posted: Wed Aug 14, 2019 22:43
by Butterbean
I wish you the best! Bold move on your part but following your heart can't lead you wrong. Not many can say they have had two careers but if I imagine this new career will put a spring in your step that has been missing for some time. I need to follow your lead as I haven't had a spring in my step in my present career for some time now.

Re: Starting School Sept 3 BUTCHERY

Posted: Mon Aug 19, 2019 16:26
by redzed
Thanks for the kind words Dan! Now that you will be entering the ranks of the professionals, I hope that you will stop in here now and then and help us hobbyists now and then.

Enjoy your time at SAIT and all the very best in your new career.


Re: Starting School Sept 3 BUTCHERY

Posted: Mon Aug 19, 2019 21:53
Red. The stuff here is better than most made by "professionals". Big part of why I'm going back. I want to "MAKE SALUMI GREAT AGAIN"