A LESSON IN SOURCING AND BUTCHERY The Gift of an Elk Leg Nov. 19, 2025
Submitted by: Chef Cristino Griego, CTE Instructor of Culinary Arts We are incredibly fortunate to be part of such a supportive and vibrant culinary community. This past week, I received a generous call from a dear Chef colleague offering our program an elk leg. Naturally, we accepted the gift with great excitement! This serendipitous offer perfectly coincided with our Meat, Poultry, and Fish class, creating an unparalleled educational opportunity. We were honored to host my good friend, Chef Jessie Sandon, a celebrated culinary talent from some of New Mexico’s finest restaurants. Chef Sandon presented on the essential topic of food understanding, emphasizing the critical importance of knowing the source and provenance of our ingredients—a fundamental element of the culinary process.
Hands-On Butchery
Following the presentation, the students engaged in a practical butchery session using the elk leg. I was immensely proud to watch each student approach the task like a seasoned professional, expertly breaking down the leg.
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