National farm-to-plate local meat conference
October 6 - 7
Marriott Charlotte City Center
Chef Craig Deihl ‘98 (Charleston Campus), Chef de Cuisine at Hello, Sailor, will present a session to 15 JWU students on Oct 7.
Track Description: Sourcing local meats can be difficult. Every part of the animal must get utilized to its fullest potential to maximize the return on investment for restaurants, especially given the tight margins within the food industry. In this special session, Chef Deihl will guide students through hands-on instruction in how to turn often discarded parts of a pig into high margin menu items. Students can expect an intimate class setting with adequate hands-on time to fabricate trotters, jowls, and lesser known items into high value products.
More than 400 local meat farmers, James Beard award-winning chefs, butchers, and allied local meat makers and entrepreneurs
25+ local meat sessions ranging from butchery, whole animal utilization, showmanship in meat, charcuterie, etc.
60+ nationally recognized speakers