Chef, butcher and business owner Jules Guillemette returns to Sterling College June 18-22, 2018 to teach “Charcuterie: the Artisanal Preparation and Presentation of Meat.”

This five-day course provides students with the practical and scientific knowledge needed to create artisanal meat products at home or in a small-scale professional setting. Through demonstrations and hands-on experience, students will learn the fundamentals of processing, salting, fermenting and curing pork, and make sausage, bacon, pâté, rillettes and more.

Guillemette is a partner at Beau: Butchery + Bar in Montpelier, Vermont, where they present raw and processed meats, seafood, cheeses and a soon-to-launch line of value-added products. Before Beau, Guillemette studied at the Culinary Institute of America, worked under award-winning chefs in Seattle, and was the Assistant Plant Manager for Vermont Smoke and Cure in Hinesburg.

For more information on this course and to register, please visit:

This class is being offered through The School of the New American Farmstead (SNAF), Sterling College’s continuing education program, which presents agrarians, culinarians, entrepreneurs and craftspeople ways to hone valuable skills while adhering to the College’s principles of environmental stewardship and experiential learning.

Filed Under: Blog Newsroom School of the New American Farmstead

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