Certified Professional in Charcuterie

About this Podcast

HOST: Welcome to our podcast, where we explore exciting courses and the stories behind them. I'm thrilled to have Sarah, an expert in charcuterie, with us today. Sarah, can you tell us about your personal connection to charcuterie and what drew you to this field? GUEST: Of course! I grew up in a family where food was always at the heart of our gatherings. Charcuterie, in particular, fascinated me with its rich flavors and the artistry behind it. This passion led me to become a professional charcutier and eventually develop the Certified Professional in Charcuterie course. HOST: That's fantastic! Now, charcuterie is a growing trend in the culinary world. What current industry trends are you seeing that relate to your course? GUEST: There's a growing appreciation for locally sourced and artisanal products. Our course emphasizes the importance of using high-quality ingredients and understanding their origin, which is crucial in today's culinary landscape. HOST: Speaking of the course, what challenges have you encountered in teaching charcuterie techniques to students? GUEST: One challenge is addressing the misconception that charcuterie is difficult or time-consuming. We work to demystify the process, breaking it down into manageable steps and encouraging students to experiment with different flavor combinations. HOST: That's a great approach. Now, looking to the future, where do you see the charcuterie industry heading? GUEST: I believe we'll continue to see a rise in plant-based charcuterie options, as well as further exploration of unique flavor pairings. Our course stays up-to-date with these trends, ensuring students are well-prepared for the evolving industry. HOST: Sarah, thank you so much for sharing your insights and experiences with us today. If you're interested in expanding your culinary skills or elevating your dining experiences, be sure to check out the Certified Professional in Charcuterie course. Until next time, happy learning!