Workshops 2018. Inspired by the accomplishments we are seeing among our members, we set out to create a growing program that would encourage fellowship, growth and education for our GMC members. This new GMC initiative is a joint effort to provide a vehicle for our hardworking members to augment their income while sharing their skills with other members. These member hosted, regional workshops are one or two day events that allow a skilled and qualified Grrl to organise and assist at a workshop with a potential to share in the profits of the workshop.
Meet Erika Lynch! Our first workshop will be held March 2-3 in Waitsfield, Vermont, and hosted by one of our wonderful success stories, Erika Lynch. Just two years ago, Erika was exploring a major life change for her and her family. She had taken a break from her teaching job and had made a pilgrimage to the small town of Nérac, in Southwestern France, with her wife and two children in tow. They made this trek to Gascony so Erika could study with Kate Hill and Dominique Chapolard, learning the traditional methods of butchery and charcuterie on the Chapolard family farm and in the teaching Kitchen at Camont, Kate’s home.
Today, Erika is the proud and accomplished owner and producer of her own successful line of charcuterie in Waitsfield, Vermont. She sources her meat from two local farms, and works at the Mad River Food Hub, a communal production kitchen space, where she produces her product. Like her mentor, Dominique, she is a strong community presence, selling her noix de jambon and saucissons at the the local farmers market and the Tasting Place in Waitsfield..
With a fond nod to her time spent in France, she named her business Babette’s Table, her way of remembering the leisurely lunches, full of great food and lively discussions, at the table in Dominique and his wife, Christiane’s kitchen, as well as around Kate’s big round table at Camont.
Her desire to continue to hone her butchery skills and expand her contacts with other butchers led her to Copenhagen this last summer to take part in the second Butcher’s Manifesto Summit. We also saw her this Fall in Asheville, NC where we gathered with many of his former students to honor Dominique Chapolard.
Erika’s natural ability to share her enthusiasm for quality product and her ability to organise and grow her business in a relatively short period of time makes her an ideal choice to host this first workshop. From whole hog breakdown to business and food safety planning, Erika will share her own experiences in growing Babette's Table.
If you would like more information, or would like to join us for the workshop, click here. Special Member's Discount Apply- Join Now!