He has worked in food service in some variation for 15 years. A while back, Chris realized that the meat industry is where culinary, community, and environment truly connect. Since then he has chosen to work on the slaughter side of the meat industry, bringing values of humane handling and quality cutting to his job every day. Chris is grateful to work with farmers who raise their animals in a responsible way and consumers who are appreciate being able to buy a quality product locally, all while maintaining an ethic of stewardship for our farmland. He holds an Associate’s Degree from Johnson and Wales University in Culinary Arts and a BA in Anthropology from Fort Lewis College in Durango, CO. A lifelong student, Chris is a member of the Butcher’s Guild and is sure to dedicate time to becoming a better butcher and meat advocate.
Chris has demonstrated meat cutting all over the country at events such as Cochon 555 and Artisanal LA, but really Chris spends most of his time in quiet Highland County, Virginia managing the Alleghany Meats processing facility. This small, federally inspected plant opened in March 2012 to bring quality processing services to producers in the Alleghany Mountain region. Chris enjoyed overseeing the final touches on the building, and then filling it with equipment, employees, HACCP plans, and now meat! Equal respect for his customers and his customers’ animals is a value he brings to work every day.
Chris has written several articles for the Highland Recorder about meat and meat-related issues, which can be found at the links below: