Educating Chefs in the Carcass Arts – Sarah Wong, founder of Seattle Culinary Acedemy

Educating Chefs in the Carcass Arts – Sarah Wong, founder of Seattle Culinary Acedemy

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May 11, 2020 by No Ounce Wasted

No Ounce Wasted Radio Show

Sarah Wong worked in restaurants for 16 years before moving to educating chefs and students. She has trained with the world-famous Chapolards, been part of the craft butchery movement at every turn, and taught at colleges and currently a high school (most culinary education barely approaches a carcass, but Sarah takes meat out of the box for students). She is passionate, kind and “a genius”, according to host Bryan, who does not say this lightly.

Sarah Wong – After spending 16 years in the food industry, Seattle Meat Collective co-founder and former owner and former Seattle Culinary Academy instructor Sarah Wong couldn’t ignore a strange truth when it came to meat: It almost always came out of a box, pre-cut. Very rarely did she see the whole animal that it came from. Five years ago, wanting to change the way she approached meat education, she took matters into her own hands and went to France to study with Kate Hill and the Chapolards, followed by more whole-animal butchers from around the world. “When you see the whole process from start to finish, you have a lot more respect for whatever that ingredient is—whether it’s a goat or a head of lettuce,” she says. These days, Sarah stays busy as a culinary teacher at Westview Highschool in Beaverton, Oregon. We are so lucky to have Sarah teaching butchery, cookery, and charcuterie for the PMC, where she wows students with her deft hand at butchery and her knowledge on the history of the subject. She’s equally wowed by her students. “It’s fun to watch them go from tentatively holding the knife to cutting up the animal,” she says. “By the end of the class, they’re exhausted, but they’re so jazzed. I love that.”


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