Michael Lapi: Training The Next Generation of Butchers

Michael Lapi: Training The Next Generation of Butchers

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June 15, 2020 by No Ounce Wasted

No Ounce Wasted 

Lack of skilled labor is a chronic issue in the small-business sector of butchery. How do we train people up efficiently? How do business owners pay trainees well and also keep the doors open? How do we include more sustainable practices into the core of education? Michael Lapi is an educator, training SUNY students to become butchers and processors and has a passion for the farm to table ethos.. Bryan will talk to him about his important role in the food system and what we all need to know about training butchers.

Michael Lapi runs the Meat Processing and Food Safety Certificate Course (and American Cuisine & Farm to Table Management) at SUNY Cobleskill, a well-known and well-respected program. He is a member of Chefs Consortium. Michael Lapi is the former chef/owner of Church and Main Restaurant in Canajoharie He is also an expert mushroom forager. Mike contributes his talents to the Schoharie Farm to School Project by doing cooking demonstrations and educational workshops.

Lapima@cobleskill.edu

https://web.cobleskill.edu/media/tag/michael-lapi/

~ More About No Ounce Wasted ~ 

Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together.

Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business.

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To get more of  No Ounce Wasted, be sure to visit the archives page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/