Butchery is a trade that's been gaining popularity recently due to an increased awareness of what people are eating and how that food is being produced. my classes are geared to people of all abilities with all sorts of interests. I also offer meat related consulting services. please don't hesitate to contact mE WITH ANY INQUIRES.

 

Upcoming Hands-On Classes:

Sat, Jan 23rd, 2019. Sharp Knife Shop, Hamilton. Hands-on Pork, 10-1pm

Tues, Jan 15th, 2019. Sharp Knife Shop, Hamilton. Hands-on Pork, 6-9pm

Wed, Jan 16, 2019. Oakridge Acres, Waterloo. Hands-on Pork, 6-9pm

Sat, Jan 26th, 2019. Minga, Guelph. Hands-on Pork, 10-1pm

Wed, Jan 30th, 2019. Bolete Restaurant, St Catharines. Dinner/Demonstration 6pm

Tues, Feb 5th, 2019. Oakridge Acres, Waterloo. Hands-on Pork, 6-9pm

Sat, Feb 9th, 2019. Dish Cooking Studio, Toronto. Hands-on Pork, 11-2pm

Tues, Feb 12th, 2019. Sharp Knife Shop, Hamilton. Hands-on Pork, 6-9pm

Fri, Feb 15th, 2019. The Butcher & The Brewer, Brantford. Pork Dinner/Demonstration, 6pm

Tues, Feb 20th, 2019. The Culinary Studio, Kitchener. Hands-on Pork. 6-9pm

Thurs, Feb 21st, 2019. Steelwheel Brewery, Brantford. Pork Demonstration, 7pm

Tues, Mar 12th, 2019. Sharp Knife Shop, Hamilton. Hands-on Pork, 6-9pm

Sat, Mar 23rd, 2019. The Culinary Studio, Kitchener. Hands-on Pork. 10-2pm

What People Are Saying:

Jamie and I have been working together to offer butchery workshops for two years.  It has been such a pleasurable experience!  Jamie brings to his workshops a passion, a breath of knowledge, and such a simple and clear way of explaining the process. He takes a topic that some view as challenging and overwhelming and really breaks it down so that people leave feeling empowered and knowledgable in the art of butchery.

Ami Dehne – Founder, Minga Skill Building Hub

Our butcher demos have been one of the most successful events we’ve hosted at Rino’s Kitchen.  That success can be attributed to the skills and expertise that Jamie is able to share with our clientele.  His dynamic personality is able to connect with our clients as they are looking for a better understanding of the farm to table chain.

Rino Bortolin – Former Owner, Rino’s Kitchen

Jamie has helped me understand the art of true butchering. He has a passion for a profession that has been lost to mass production. When we started our shop Jamie worked with myself and staff, some with 25 yrs experience, to reintroduce finesse cutting and proper butcher practice. He has become not only a friend but a great teacher and my one go to man for everything butcher related.

Ty Truax – Owner, the Chop Shop