Chefs travel the world to learn charcuterie

Culinary school didn't teach Three Little Pigs Charcuterie & Salumi owner Jason Story how to butcher an animal -- that's a skill he had to learn on his own. Other U.S. chefs face the same challenge in their quest to learn the skills needed to create artisan meats in-house. "Many [new chefs] gather their pennies, go to Europe and stage in the kitchens and butcher shops there, picking up whatever they can learn," says Anne McBride, a food studies doctoral student.

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Chefs and the charcuterie gap - Washington Post, The

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