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SERVICES

Chef Brian's expertise and extensive journey distinguish him as a preeminent figure, not solely in the realm of charcuterie but also as a beacon of leadership, business, and entrepreneurship. Reach out today to see how Chef Brian can help your brand, business, and team grow. 

  • Consulting​

  • Brand ambassador, endorsement and development

  • Charcuterie program development & seminars

  • Recipe development

  • Staff training and recruitment

  • Small or large scale production runs

  • HACCP plans

  • Team building

Illustrated Pig

CONSULTING

Chef Brian has a wealth of knowledge on Charcuterie, restaurants, navigating the legal world of food production, and more.

 

Opening your own Charcuterie or salumi shop? Developing recipes? Choosing equipment? Designing a knife? It’s all daunting. Chef Brian has not only done it himself, but he has helped others as well. 

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Chef Brian's expertise and knowledge make him an invaluable asset to those wishing to launch a project or bring an existing one to a new level.​​

CLASSES

A good cook knows that no matter what level they reach in their skill, there is always more to learn. Chef Brian's Charcuterie and whole-hog butchery course embodies that mentality. Whether you want to learn the fundamentals of the craft or watch a master demonstrate 45 years of experience and knowledge in action, this class will be for you. All who are serious about Charcuterie are welcome. 

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Topics Covered:
 

  • How to butcher a hog using nothing but a knife with European seam-butchery techniques and the importance of using heritage breed hogs for charcuterie purposes.

  • Best practices for salt curing, dry aging, and smoking  meat.

  • How to profit financially from a well-run charcuterie program in your restaurant or  business   

  • Making pâtés, terrines, and rilletes

  • How to get European seam butchery cuts from USDA-style butchered meat

  • Proper use of nitrites and nitrates

  • How to work with trim/offal

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