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Learn Butchery from Erika Nakamura, July 23rd to 25th!

ErikaFor culinary pros looking to sharpen their butchery skills, from July 23rd to 25th, the International Culinary Center’s Soho, NY, school will be hosting a 3-day Butchery Intensive with Erika Nakamura of Lindy & Grundy, the old-fashioned Los Angeles butcher shop which has been making waves with their sustainable, whole-animal approach.The course will cover safety, tools, and proper knife techniques, as well as provide a general overview of whole-animal break down and give students the hands-on opportunity to hone their butchery skills under the guidance of a master. Each day focuses on one animal—lamb, pork, or beef—and delves into the nuances of specific breeds, slaughter techniques, anatomy, and optimal utilization of both traditional and non-traditional cuts. Tuition for the course, including a whole side of lamb and pig for each student, books, supplies, and lunch, is $2,500. Course details and applications can be found here.

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