Brian Polcyn is a meat guy: practitioner, chef, and teacher, of
"Charcuterie" (shar coot er ie), the art of curing and preserving
meats. Between his polish heritage, travels to Italy, and apprenticeship with
Milos Cihelka, Polcyn is fluid in the art of curing salamis, hams, and other
meats. He has been locally active in Michigan, studying at Schoolcraft College
and building his restaurant career in Milford and now Birmingham, currently
owner of Forest Grill. His expertise is nationally acclaimed: co-author of Charcuterie:
The Craft of Salting, Smoking and Curing, he travels around the country
teaching and speaking about this ancient art. He has been written up in the New
York Times and Atlantic Monthly, as well as nominated for a James Beard Award
and Restaurant of the Year in Michigan. He now teaches Charcuterie at his alma
mater, a required class for a Culinary Arts degree. Polcyn values local
sourcing and hopes to use his example and businesses to make a difference in
the food system by spreading awareness of the importance of food transparency,
and creating a demand for it in his following.
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