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.
Cheers
Dan Loeb
Calgary Alberta Canada.
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.
Cheers
Dan Loeb
Calgary Alberta Canada.