#jobalert Breslin is opening up a butchery apprenticeship!

@MLapi would be good for your students! @greentopfarms thanks for the tip! Details below
The Butchery Apprenticeship at The Breslin, provides a unique opportunity to ​learn the basics of whole animal butchery, in a restaurant kitchen context. The apprentice will work directly with our Head Butcher, Clark Olliff and Sous Chef, Rose Weiss, who co-manage the Breslin's meat department, under the supervision of Head Chef Christina Lecki. We are proud to have the opportunity to work with extremely high quality, sustainably sourced animals, (namely through Heritage Foods, pigs from Newman Farm and lambs from Elysian Fields Pure Bread Lamb.) We work at the intersection of butchery, charcuterie production and menu development with the goal of maximum animal utilization, waste minimization and profitability for our restauant. We make stocks from all our bones, farces from all our trim, and render our fats for cooking, in a kitchen that is constantly working to develop new utilizations of our products into delicious and profitable menu items. The apprentice will be introduced to this process through the basic and essential skills of trimming meat, learning to identify and sort different qualities of trim and fat, and learning effective knife skills to execute the work. The apprentice will be expected to become competent in:
- basics of curing and smoking
- basics of whole muscle dry curing
- basics of dry aging beef
- breaking, deboning and trimming whole lamb
- breaking and processing whole hogs
- the principles and practices of meat grinding,
- the principles and practices of fresh sausage making,
- high volume stock and sauce production.
- assembling mise en place for sausage, terrine, and cure recipes, Please contact Rose Weiss to schedule an interview and trail.
rose@thebreslin.com