After spending 16 years in the food industry, Seattle Meat Collective co-founder and former Seattle Culinary Academy instructor Sarah Wong couldn’t ignore a strange truth when it came to meat: it almost always came out of a box, pre-cut. Very rarely did she see the whole animal that it came from. Five years ago, wanting to change the way she approached meat education, she took matters into her own hands and went to France to study with Kate Hill and the Chapolards, followed by more whole-animal butchers from around the world.

These days, Sarah is a freelance culinary instructor, butcher, and food consultant and she takes what she learned in France everywhere she goes. We are lucky to have Sarah teaching butchery, cookery, and charcuterie at the Pantry, wowing students with her deft hand at butchery and her knowledge on the history of the subject — and she’s equally wowed by her students.