Traveling on the French Pig Workshop road means less time to prepare pretty posts with Frenchy pictures of my Kitchen at Camont.

Traveling on the French Pig Roadshow circuit also means catching up with old friends and new- in person and over the airways.

First stop-SFO for the  IACP  (that’s the International Association of Culinary Professionals to you!) always dynamic annual international conference. I’m lucky to get over at the right time this year and look forward to connecting with friends, colleagues and students. Now meat Kari Underly of Range Inc.- third-generation Master Butcher and Grrls Meat Camp co-founder.

Join us for the first ever Grrls Meat Camp  ’Modern Butchery for Women Workshop’ with master butcher Kari Underly (above by Jennifer Marx) and Me on the farm in Napoleon Ridge Kentucky. April 12-14. Want to know more? Spaces still available. Read about it here: http://kitchen-at-camont.com/grrls-meat-camp-workshop/

Next, a series of four French Pig Workshops with my Mustachioed & Beret-sporting Butcher Buddy Dominique Chapolard (seen here with alumni Peruvian Chef Renzo Garibaldi). There are a few spaces at these workshops and you sign up here: http://kitchen-at-camont.com/2013/02/24/two-day-workshops-in-the-usa-the-french-pig-making-farmstead-charcuterie/

What can you expect to learn? More than you dreamed about. We teach and share our lives not just how to breakdown a beast. Setting up a business, creating a new idea, living your own dream. Want some inspiration? look what Kitchen-at-Camont Butchery & Charcuterie program alumni  Camas Davis has started here and contribute a little porky love to her Kickstarter dream: http://www.kickstarter.com/projects/1922917888/meat-collectives-across-america.

Interested? Come Meat Me in San Francisco, Kentucky, Oklahoma, DC and Maine… or write Katedecamont (at) me (dot) com .

A tout de suite!