Tom’s journey in the culinary world began with hands-on experience managing a beef farm in Massachusetts. Following this, he earned his degree from L’ecole Nationale Superieure des Metiers de la Viande (the French national butchery school) in 2011. During his studies, he worked as a butcher in Avallon, France, further enriching his expertise. He also honed his skills at various kitchens in Spain as well as La Escuela de Hostelería de Leioa (Spanish culinary arts and hospitality). #butchery #butcher #meat #beef #france #butchers #class #spain #butchershop #local #farm