Events & Markets
How meat is cut determines its flavor and texture and ultimately defines the dish you are creating. Whether you are already a butcher who wants to refine your skills, a Chef looking to take your skills to the next level, or “just a foodie” who loves to cook and loves to eat, Le FRENCH BUTCHER training offers the only opportunity in the US to learn from a French Master with 40 years experience.
Training is hands-on, working closely with Master Butcher Jean-Claude Setin and covers American and French cuts of beef, Lamb, Pork and Poultry.
Saturday, January 28th • 9am — 1pm
“GOING HALF-HOG” – HOG BUTCHERY 101 is 4 HOURS of professional-level training designed for amateur chefs and passionate foodies who like to get their hands dirty. Instructors: Master Butcher, JEAN-CLAUDE SETIN and Renowned French Charcutier, PIERRE CHANET from Lyon. Limited to 6 participants.
- 9:00 a.m. – 1:00 p.m. — 4 Hours
- Interactive Up-Close Demonstration of breaking down a half-hog into primal & subprimal cuts.
- Detailed discussion of cuts and uses
- Guided Opportunity to try your hand at cutting, trimming, tying and more
- All participants will take home a healthy sampling of their own handiwork
- All teaching materials
- Take-Home Cuts
Time to Get Serious About Meat
The LFB Certification Program is for carefully selected apprentices. Work side-by-side with Jean-Claude PART-TIME for 3 months. Learn all aspects of beef, lamb, pork, goat, and chicken butchery + basics of successful store management. Once in a lifetime opportunity. Only 2-3 apprentices per trimester.
CALL (323) 933-9495 for more information.
AMATEURS CUTTING CLUB
Wednesdays and Thursdays!
Hands-on — One-on-One training.
Limited to one student per day.
AMATEURS CUTTING CLUB is the only program of this kind, offering passionate foodies and amateur chefs a full-day of professional-level training. You will work directly with both Master Butcher Jean-Claude Setin and renowned French Charcutier, Pierre Chanet, participating in all aspects of running the butchery: deboning, cutting, wrapping, weighing, and making display ready. Meats include Beef, Lamb, Pork and Poultry. Pick the meats and the number of days you want to train. Discounted rates for multiple days. Take home a delicious sampling of your own handiwork at the end of each day.
Beginner Level: $375
Half-Day: 8:00 a.m. – 12:00 noon
Full Day: 8:00 a.m. – 3:30 p.m.
*(Must have taken the Beginner Level training or have comparable experience.)