510295 Thu Apr 17 07:31:02 -0700 2008 7 22 Quebec (including Montreal) 0 3603318 I'm a self-taught gouurmet cook, and would like to formally learn the anatomy of the animals we eat and how to prepare/cut the meat from the bone whilst both raw and cooked (a butcher's course in effect). Does anyone know of any courses in Quebcec? Thu Apr 17 07:31:02 -0700 2008 180912 The Traveller 1 3603610 Hiya, do you speak enough French to take a course in that language? How brief or extensive a course are you looking for? I've found a bunch of professional butchery courses, but they're geared to people wanting to be butchers. I did find a short two-day course coming up at the Académie Culinaire in Quebec City in cooking meat & poultry, but not sure how much butchery is involved - it's also offered in French only. Might want to give them a call and ask for a few more details to see if it's what you're looking for. Unfortunately, they don't seem to offer it this season at their Old Montreal branch, and since you mentioned "Quebec" as a whole, I thought I'd mention it anyway - not sure how far you're willing to travel, this is quite a big province. :-) http://www.academieculinaire.com/client/fr/Cours/Fiche-Generale.asp?Id=1624 Good luck! Thu Apr 17 08:46:07 -0700 2008 3603318 66614 kpzoo 2 3603771 Kpzoo and Carswell: thank you for the detailed responses. My French is not good enough to follow someone speaking at normal speed all day, unfortunately (although I'm working on that). I would be very happy investing several months of my time (Carswell) and if I had a choice, I'd probably opt for French cuts. I'll check the data you gave to me kpzoo, and Carswell... would you let me have more details. Cheers. Thu Apr 17 09:36:25 -0700 2008 3603610 180912 The Traveller 3 3603830 In terms of longer courses, this is the kind of thing I've found: http://paccvoc.lbpsb.qc.ca/eng/programs/page.asp?mycatrequest=2_links ... a 900-hour DVS (Diploma of Vocational Studies) Program in retail butchery at a vocational centre. Not sure if that goes beyond the time commitment you want to make, but at least it's in English. ;-) If I find anything else, I'll let you know. Thu Apr 17 09:51:24 -0700 2008 3603771 66614 kpzoo 1 3603638 The only courses I've heard of are vocational in nature and require an investment of several months full time. If one of those is what you're looking for, let us know. Another decision you'll have to make is which type of butchering: French or North American. Their approaches to the animal are very different. As far as I know, most schools offer training in one or the other but not both. Thu Apr 17 08:55:13 -0700 2008 3603318 10520 carswell 1 3603808 jacques pepin's "complete techniques" is a super manual for butchering and includes detailed pics. also "cutting up in the kitchen" by merle ellis. Thu Apr 17 09:47:26 -0700 2008 3603318 14157 C70 1 3608677 I know a butcher, want me to see if he would be willing to give you a few lessons? I believe he also used to be a chef so I bet he has some good idea for how to cook the meat too. :) Fri Apr 18 16:18:03 -0700 2008 3603318 22036 Keramel 2 3617992 Keramel: Cor! yes please; I'd be willing to work for nothing in return for tuition. Would you let me have details and I will call him. Thanks for this. Tue Apr 22 06:47:10 -0700 2008 3608677 180912 The Traveller