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About
I am a chef turned butcher from Arlington, VA. After graduating culinary school and working in restaurants in the DC area I moved to New York and apprenticed at Fleisher's Grass fed and Organic meats where I apprenticed under master German butcher Hans Sebold, Head of CIA meat program Thomas Schneller and Josh Applestone. After my apprenticeship I stayed on as head butcher and taught the apprentice program. I moved back down to DC in 2012 to help my brother to open his restaurant The Green Pig Bistro. Specializing in local, sustainable, classic American cuisine.Interact