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 gladly offer both hands-on and demonstrational classes. i'm also happy to come to your farm to instruct and assist in the cutting and wrapping of your livestock. if you'd like to host or attend, please don't hesitate to contact me.

 

Upcoming Hands-On Classes:

Tues, May 29th, 2018. Sharp Knife Shop, Hamilton. Hands-on Pork, 6-9pm

Tues, June 19th, 2018. Sharp Knife Shop, Hamilton. Hands-on Poultry, 7-9pm

Tues, June 26th, 2018. Sharp Knife Shop, Hamilton. Hands-on Pork, 6-9pm

Sat, June 30th, 2018. Three Ridges, Malahide. Hands-on Chicken, 10-12pm

Fri, July 6th, 2018. Wagner Farms, Woodslee. We Heart Local demo/dinner. 6-9pm

Sat, July 7th, 2018. G&L Heritage Brewery, Amherstburg. Hands-on Pork, 10-1pm

Sat, July 7th, 2018. G&L Heritage Brewery, Amherstburg. Hands-on Pork, 130-430pm

Sun, July 8th, 2018. Tiki Sushi, Windsor. Hands-on Pork, 12-3pm

Sun, July 15th, 2018. Green Being Farm, Neustadt. Pork demo, 3pm

Tues, July 17th, 2018. Sharp Knife Shop, Hamilton. Hands-on Pork, 6-9pm

Tues, July 24th, 2018. Sharp Knife Shop, Hamilton. Hands-on Poultry, 7-9pm

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