Naptown Butcher

Naptown Butcher

4.0 (1)
1 employee
18 years in business

About this pro

Read more about this pro


Credentials

Annapolis, MD 21401
Email verified
Phone verified

1 Review

4.0

  • Laurie Scible

    He is a wonderful butcher and a great teacher.




FAQs


What is your typical process for working with a new student?

Currently not offering my one to one or small group butchering classes. 


What education and/or training do you have that relates to your work?

A graduate of The Culinary Institute of America, Hyde Park NY 1980 where I studied culinary arts. 

Fresh meat specialist for 28 years for sales wholesale sales teams 

Owner operator of My Butcher and More a artisan farm to table market featuring custom cut meats, dairy products, produce, sausage, and a full line Boars Head sandwich deli. 

2006   WASHINGTON magazine "Where to find a good butcher" me Mike. 
By: Todd Klyman 

2009   Bon Appettite magazine   A mention with five other independent 🇺🇸 owned family butchers offering butcher classes nationwide. 

2011   Mise en Place magazine the Culinary Institute's alumni magazine. Article about my adventures cooking at sea in the merchant marine and following my own path into the meat business 


Do you have a standard pricing system for your lessons? If so, please share the details here.

$75.00 per person 


How did you get started teaching?

My mentoring started soon after attending the CIA in NY I feel it's important the share knowledge. Iam always learning a

the average consumer has very little knowledge of what they eat. I've enjoyed meeting farmers learning from them what they offer as far as quality health benefits etc. it was my intention to follow up with my farmers to make sure what they said about their animals diets were true. I visited each farm unannounced to investigate their advertising. 

My staff was then educated about our products. 


What types of students have you worked with?

I've found working with employees with past culinary experience is a good start. They understand sanitation which is # 1 concern in any butcher shop environment. They have fundamentals down how to hold a knife, put on an apron, first in first out rotation, don't get burned or cut yourself, etc. 


Describe a recent event you are fond of.

I follow the American Chefs Association events online I have collegues either who were instructors at the CIA or fellow alumni are actively representing their employer in events. 


What advice would you give a student looking to hire a teacher in your area of expertise?

Be very up front with what knowledge you have already. Be able to explain what your plan is to get out of one class. Will this be a one class or two part class? 


What questions should students think through before talking to teachers about their needs?

Is this knowledge your seeking for your job or personal use.

Do you see any limitations that keep you from hand cutting your own meats.