Member Since 2021
Fifth quarter charcuterie
I have focused on Charcuterie for the past 6 years but have worked as a Sous Chef before that. While in St. Louis I worked at a very high end Country Club where I learned many aspects of food service from fine dining, small catered dinner parties to banquets/events up to 800. I use only sustainably raised meats free of hormones and antibiotics. Interested in spices, salts, any other new flavors to work with, also tasting heirloom breeds of meats. Specialties: Purchasing and Inventory control, customer service, recipe creation and execution.
When you’re caring for your company, it can be hard to take care of yourself as well.
The Fifth Quarter Charcuterie uses sustainably farmed products to make small batches of tasty meat morsels in the San Francisco Bay area. Our brick and mortar shop is now open in Montclair Village, Oakland.
Food & Beverage