Jeremiah (JT) is a chef and a butcher. He has been working in restaurants and with whole pigs since he was 14 years old, when he landed his first job at the Etowah BBQ Shak in Brevard, NC. Classically trained at the California Culinary Academy, JT has spent his career in high-end restaurants throughout San Franciso, Waikiki, Portland, Boston, and Asheville. Though JT’s well-rounded culinary background has allowed him the opportunity to learn first-hand skills and techniques as a baker, a fish cutter, and a fast paced line cook in a variety of cuisines, he has since focused his energy on whole animal butchery & handcrafted charcuterie, which has been a constant in his career.
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